Ingredients
Scale
- 6 tablespoons melted butter, divided
- 4 cups rotisserie chicken
- 1 (12 ounce) bag frozen peas and carrots
- 1 (10.5 ounce) can cream of chicken soup (low sodium)
- 1 1/2 cups chicken broth (low sodium)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 (11 ounce) box Cheddar Bay Biscuit Mix (set aside seasoning mix)
- 2 cups whole milk
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 350°F.
- Add 4 tablespoons melted butter to a 9×13 baking dish or 12-inch oven-safe skillet.
- Layer diced chicken on top of butter (do not stir).
- Sprinkle frozen vegetables over chicken (do not stir).
- Whisk cream of chicken soup, chicken stock, garlic powder, and onion powder in a bowl.
- Pour mixture over vegetables (do not stir).
- Mix biscuit mix (without seasoning packet), milk, and shredded cheese in the same bowl.
- Pour biscuit mixture over casserole (do not stir).
- Bake uncovered for 50-55 minutes until golden brown.
- Mix remaining 2 tablespoons melted butter, seasoning packet, and parsley.
- Brush butter mixture over baked casserole.
- Let cool for 5-10 minutes before serving.
- Add salt to taste if needed.
Notes
- Best vegetables: Peas and carrots work well, but you can use mixed vegetables.
- Potatoes: Yes, diced potatoes can be added.
- Different meat: Substitute chicken with turkey or ham.
- Biscuit mix: Use any biscuit mix, but adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg