R Bs Chicken Casserole

Total Time
15 mins
30 mins

A great tasting and quick cassarole for a weeknights dinner. I season and pre-cook the chicken in a contact grill which only takes about 10 minutes from frozen.

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  • 453.59 g white meat chicken, cooked and cubed
  • 304.75 g can cream of chicken soup (I use Campbell's)
  • 118.29 ml milk
  • 2.46 ml salt
  • 2.46 ml pepper
  • 425.24 g can Veg-All, mixed vegtables (drained)
  • 198.44 g can sliced mushrooms (drained)
  • 4.92 ml poultry seasoning (I use Bell's)
  • 141.74 g can biscuits (Hungry Jack)


  1. In a 2 qt cassarole dish, mix all the ingredients except the biscuits.
  2. Bake at 400 degrees for 15 minutes or until bubbling.
  3. While cassarole is baking, seperate and cut each biscuit into quarters.
  4. After cassarole bubbles remove from oven and top with biscuit pieces.
  5. Return cassarole to oven and bake another 15 minutes or until biscuits are brown.