Easy Chicken Biscuit Topped Casserole Recipe

"This is so easy to make just mix all ingredients in a saucepan, transfer to baking dish top with biscuits and bake, make certain the the creamed chicken mixture is hot before putting it in the casserole dish otherwise the biscuits will get baked before the casserole gets hot and cooked, I recommend using Pillsbury Grands biscuits, and to save time prepare the soup mixture and refrigerate until ready to use omitting the flour mixture, I make this using poached chicken breasts that I make ahead of time, this is a great recipe!"

Step by Step Method

Step 1

Preheat oven to 375 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.

Step 2

In a small bowl whisk the light cream with flour until smooth.

Step 3

In a saucepan combine both soups with garlic powder, fresh ground black pepper, Parmesan cheese, chopped onion and mayo; bring to a boil over medium heat stirring constantly. Slowly pour in the cream mixture; stirring constantly until bubbly and thickened.

Step 4

Reduce heat to medium-low; mix in the cooked chicken, corn kernels, mushrooms and 1 cup packed shredded cheddar cheese; bring back to a simmer and cook uncovered stirring frequently for about 12-15 minutes (the mixture will be thick but will thin slightly when baked).

Step 5

Transfer hot mixture to prepared baking dish (the dish will be quite full and it does bubbly up quite a lot so I recommend putting the baking dish onto a 15 x 10-inch baking sheet to catch any spills)

Step 6

Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely). Brush each biscuit with melted butter. Sprinkle 1 cup (or more) shredded cheese around each of the biscuits. Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.