Saturday, November 16, 2013

Chicken and Biscuit Casserole

I had a can of biscuits about to expire in the fridge today and really needed to use them up.  Alyssa requested chicken and biscuits, so I set out to find a recipe.  The one I came across called for green chiles, which I found to be a little weird, so I replaced them with peas, carrots, and corn... more of a pot pie filling.
Ultimately, this ended up being a pot pie casserole with biscuits on top instead of pie crust... it was still delicious though!

Chicken and Biscuit Casserole
How creamy!

Chicken and Biscuit Casserole

1 Tbsp. butter
*4 chicken thighs, skinned, deboned, and cut into bite-sized pieces
1 (10 oz.) can cream of chicken soup
1 cup sour cream
**1 cup frozen peas
**1 cup frozen corn
**1 cup carrots
1 small onion, diced
1 can of biscuits
1/2 Tbsp. paprika
1/2 Tbsp. garlic powder
2 bay leaves
Salt and Pepper, to taste

Heat oven to 350.
Boil chicken about 8 minutes in a medium pot with the bay leaves.
Meanwhile, in a large skillet, melt butter over medium heat and saute onions until soft.  Add garlic, paprika, and fresh vegetables.  Cook until vegetables are soft.
Add cream of chicken soup, sour cream, and frozen vegetables.  Cook together to warm for about 5 minutes.
Drain chicken and add to mixture.  Stir together.
Spray 9x13 pan with cooking spray.
Pour mixture into the bottom of the pan.
Place in the oven and cook for about 15 minutes.
Take pan out of the oven and place biscuits on top.
Cook for an additional 20 minutes.

Recipe adapted from Life in the Dub Lane

*You can use chicken breasts instead of thighs, though the dark meat adds juiciness
**You can also use 3 cups frozen mixed vegetables