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Chicken and Biscuits Casserole


During the week when everyone’s schedule is pulling me in different directions, preparing a home-cooked meal can be a challenge. It’s on those busy nights I choose to pull out the casserole favorites. They usually don’t take much prep time and since everything is cooked together, I avoid spending the rest of the evening scrubbing a pile of pots and pans.

I also like to create casseroles using chicken to make things even easier and inexpensive. To me, chicken recipes are perfect for busy weeknights because most of the time I keep chicken waiting for me in the freezer. And, if I don’t have a bag of chopped chicken, I can easily swing by and grab a Rotisserie chicken from the deli section at the grocery store.



Chicken and Biscuits Casserole

Ingredients:
  • 1 medium onion, chopped
  • 1 1/2 teaspoons butter
  • 4 cups Rotisserie chicken, chopped
  • 1 small jar chopped pimiento
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 cup mild cheddar cheese, shredded
  • 8 frozen biscuits

Instructions:

  1. Take the biscuits from the freezer and allow them to begin thawing while you prepare the rest of the ingredients.
  2. Spray 11 x 7 baking dish with cooking spray.
  3. Preheat the oven to 350 degrees.
  4. Heat butter in a skillet and saute onions until tender.

For The Full Instruction, See The Full Recipes>>Chicken and Biscuits Casserole

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