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Rotisserie Chicken-Biscuit Casserole
Almost nothing says comfort food quite like a freshly baked casserole. This Rotisserie Chicken-Biscuit Casserole comes together in a snap, with just a handful of ingredients. The bake time is less than 15 minutes but the result is highly satisfying.
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Ingredients
1
whole
rotisserie chicken
8
refrigerated biscuits
1
can
cream of mushroom soup
10 3/4 oz.
1/2
cup
milk
1/4
cup
sour cream
2
cups
frozen vegetables
1/2
tsp.
dried basil
1/8
tsp.
pepper
Instructions
Heat oven to 450 F.
Remove the meat from a cooled rotisserie chicken and shred into pieces; set aside.
Discard the bones.
Cut the refrigerated biscuits into quarters; set aside.
In a medium saucepan, stir together the soup, milk, sour cream, chicken, vegetables, basil and pepper. Cook until boiling. Season to your liking.
Spoon the chicken mixture into a baking dish and arrange biscuits over the filling.
Bake 10-12 minutes, or until biscuits are golden brown.
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(Source: Family Features)