Chicken and Dumplings Casserole

 


Serves 6

  • 2 cans (10.5 ounces each) condensed cream of chicken soup or homemade
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • 1 teaspoon poultry seasoning or fresh sage, chopped 
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt 
  • 1 cup frozen peas and carrots
  • 1 cup cheddar cheese, grated, optional
  • 3 cups cooked chicken, shredded or chopped (instant pot 8 mins, QR)
  • Drop biscuits or serve bowled  individually over 6 warmed premade 
  1. First prepare the chicken and make cream of chicken soup. 
  2. Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray. *see note on drop biscuits above, no baking needed if use them and homemade cream of chicken soup. 
  3. To a large bowl, add chicken soup, milk, garlic powder, poultry seasoning, and black pepper and whisk to combine.
  4. Add peas and carrots, chicken, and cheddar cheese and again, stir to combine. Transfer mixture to prepared baking dish. Spoon on six drop biscuits.
  5. Bake until biscuits puff up and are golden brown in places, 15-20 minutes, or spoon mixture over warm already made biscuits. 
  6. Let cool 5 minutes before serving.

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