When we make Whole Roasted Chicken, we typically make 2 and save the second for this recipe. You can also use it for your leftovers from Thanksgiving!
2 small diced red potatoes
1 small diced onion
1 cup diced carrot
kernels from 2 cobs of white or bi-color corn (or 1 cup frozen)
1 diced stalk of celery
1/4 tsp ground sage
1/4 tsp ground thyme
1/8 tsp ground rosemary
1/4 tsp dried parsley flakes
4 cups cooked, leftover chicken or turkey
2 – 10oz cans condensed cream soup, any flavor you like (we use broccoli cheddar and chicken and mushroom)
16oz can refrigerated biscuits (we use Grands)
1 TBSP melted butter
3/4 tsp black pepper
Preheat oven to 350 degrees.
In a large bowl, thoroughly combine all ingredients for filling except biscuits, melted butter, and pepper. Transfer to a large casserole dish. Cover tightly with foil and place on baking sheet lined with foil. Bake for 1 hour and 45 minutes.
After 1 hour, remove foil and stir. Arrange biscuits on top of casserole. Brush biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits are golden brown.
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