Biscuit-Topped Chicken Casserole
"This recipe is from General Foods I have made a ton of recipes for their site and enjoyed all of them. My kids love this casserole, I exchange the peas for corn in this recipe and leave out the mushrooms"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (312.8 g)
- Calories 399.8
- Total Fat - 15.8 g
- Saturated Fat - 6.1 g
- Cholesterol - 186.2 mg
- Sodium - 1121.2 mg
- Total Carbohydrate - 39.2 g
- Dietary Fiber - 1.9 g
- Sugars - 3.6 g
- Protein - 25.3 g
- Calcium - 164.8 mg
- Iron - 4.9 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Move oven rack to lowest position. Heat oven to 350°F.
Step 2
In large saucepan, saute onions and celery in butter. Add soup, milk, garlic powder, pepper, chicken, peas (I use corn) and mushrooms; heat until hot and bubbly.
Step 3
Pour hot chicken mixture into greased 9-inch baking dish. Separate biscuit dough into 10 pieces; cut each into quarters (40 pieces total).
Step 4
In plastic bag, combine Parmesan cheese and sesame seed. Shake biscuit pieces in cheese mixture until coated; arrange over hot chicken mixture.
Step 5
Sprinkle any remaining cheese and sesame seed mixture (if you have any) over biscuits.
Step 6
Bake (on lower rack of oven) for 15 to 18 minutes or until golden brown.
Tips
No special items needed.
1 Reviews
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