Description
A comforting chicken and biscuit casserole that’s easy to make with minimal prep.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lbs)
- 2 cloves fresh garlic, minced
- 2 cups mixed vegetables (frozen or fresh)
- 1 cup low-sodium chicken broth
- 1 can (10 oz) cream of chicken soup
- 1 can (8 oz) refrigerated biscuit dough
Instructions
- Preheat oven to 375°F (190°C) and spray an oven-safe baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook seasoned chicken for 6-8 minutes per side until golden brown and cooked through. Remove from skillet.
- Sauté minced garlic in the same skillet for about 1 minute until fragrant.
- Add mixed vegetables, chicken broth, and cream of chicken soup; stir until combined and heated through.
- Chop cooked chicken and stir it back into the vegetable mixture.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Roll out biscuit dough and place on top of the filling in spoonfuls or cut into pieces.
- Bake for 25-30 minutes until biscuits are golden brown.
Notes
- Feel free to use any mixed vegetables you prefer or have on hand.
- This recipe is great for meal prep and can be stored in the refrigerator for a few days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg