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Biscuit-Topped Chicken Casserole

Here's how you make Biscuit-Topped Chicken Casserole
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  • Servings: 6
  • Prep: 30m
  • Cook: 15-18m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 300 grams green peas (2 cups frozen, thawed, or frozen corn)
  • 1 small yellow onion, chopped
  • 1 cup chopped celery
  • 2 tablespoons butter (or margarine)
  • 1 can (10 ounce) condensed cream of chicken soup (undiluted)
  • 3/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground pepper
  • 375 grams cooked chicken (3 cups cubed, or turkey)
  • 1 cup sliced mushrooms
  • 1 can (340 gram) refrigerated biscuits (Pillsbury Country Biscuits)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons sesame seeds
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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