Creamed Chicken 'n Veggies With Biscuit Topping

READY IN: 35mins
Recipe by Chef shapeweaver

I had this at my sister's house--I changed a few things to call it mine.

Top Review by KeyKeeLee

My family loves this dish. I make it by the recipe, or I change up the vegetables. Change the soup flavor is also a way to make it taste different. But we love the original recipe for a fast meal.

Ingredients Nutrition

  • 12 cup finely chopped white onion
  • 1 12 teaspoons butter or 1 12 teaspoons margarine
  • 4 cups chopped cooked chicken or 4 cups cooked turkey
  • 1 (10 3/4 ounce) can cream of chicken and mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup
  • 1 teaspoon salt, to taste
  • 12 teaspoon pepper, to taste
  • 1 cup sour cream
  • 12 cup milk
  • 1 cup of thawed peas and carrots or 1 cup your favorite vegetables
  • 14 cup of chopped green pepper (optional)
  • 1 cup shredded cheddar cheese or 1 cup your favorite cheese
  • 6 frozen biscuits, thawed
  • cooking spray

Directions

  1. Preheat oven to 350°F.,spray the bottom and sides of a 11x7 inch baking dish.
  2. Chop the onion, and melt butter in a small non-stick skillet over medium heat and add onion and green pepper ( if using ).
  3. Sauté until tender.
  4. Combine sour cream, onion, chicken, soup, milk, veggies, salt and pepper in a medium bowl.
  5. Spoon into sprayed dish. and bake for 15 minutes.
  6. Sprinkle with 3/4 cup of cheese.
  7. Place biscuits in single layer over top.
  8. Sprinkle biscuits with remaining cheese.
  9. Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
  10. Serve immediately.

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