Biscuit-Topped Chicken Casserole
Created by FoodieWife on February 3, 2013
- Servings: 6
- Prep Time: 30m
- Cook Time: 15-18m
- Recipe #7990
Ingredients
- 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
How to Make
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Step 1: Move oven rack to lowest position. Heat oven to 350°F.
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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.
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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).
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Step 4: In plastic bag, combine Parmesan cheese and sesame seed. Shake biscuit pieces in cheese mixture until coated; arrange over hot chicken mixture.
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Step 5: Sprinkle any remaining cheese and sesame seed mixture (if you have any) over biscuits.
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Step 6: Bake (on lower rack of oven) for 15 to 18 minutes or until golden brown.
Nutritional Facts
- 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