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Chicken & Vegetables Casserole With Biscuit Topping

Chef.at.Home's picture
Ingredients
  Potatoes 6 Medium, pared and quartered
  Carrots 6 Medium, quartered
  Onion 1 Small, chopped
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Condensed cream of chicken soup 1 Can (10 oz)
  Cooked chicken 3 Cup (48 tbs), boiled, roasted / broiled
  Biscuit wedge topping 1 Cup (16 tbs)
Directions

1. Cook potatoes and carrots in boiling salted water in large saucepan 15 to 20 minutes, or until tender; drain, saving 1 cup of liquid for next step.
2. While vegetables cook, saute onion and green pepper in butter or margarine until soft in saucepan; stir in chicken soup and 1 cup saved liquid.
3. Spoon vegetables and chicken into 8-cup casserole; pour sauce over.
4. Bake in hot, oven (425°) 15 minutes while making Biscuit Wedge Topping; arrange biscuits on top of hot mixture; bake 15 minutes longer, or until biscuits are golden

Recipe Summary

Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken

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