Biscuit-Topped Creamy Chicken or Turkey Casserole

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READY IN: 48mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups cubed cooked chicken or 3 cups cooked turkey
  • 1
    (10 ounce) can cream of chicken soup
  • 1
    cup grated cheddar cheese
  • 14
    cup grated parmesan cheese
  • 1
    cup frozen mixed vegetables
  • 1
    (10 ounce) can sliced mushrooms, drained
  • 1
    cup grated cheddar cheese
  • 34
  • 1
    small onion, chopped
  • 1
    (16 ounce) can large refrigerated biscuits (use Pillsbury Grands! for this)
  • 3
    tablespoons melted butter
  • 1 12
    cups finely shredded cheddar cheese
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DIRECTIONS

  • Set oven to 375 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a saucepan combine soup, cheddar cheese, Parmesan, chopped onion and mayo; bring to a boil and simmer for 2-3 minutes, stirring occasionally.
  • Add in the cooked cubed chicken, frozen mixed veggies, mushrooms and cheddar cheese; mix to combine until heated through and the cheese has melted (about 2 minutes) then season with black pepper.
  • Pour the hot chicken or turkey mixture into the prepared baking dish.
  • Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely).
  • Brush each biscuit with melted butter.
  • Sprinkle finely grated cheese around each of the biscuits.
  • Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.
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