Rotisserie Chicken-Biscuit CasseroleJump to Recipe | See more: Entrees, Featured, Poultry
Courtesy of Recipe courtesy of Family Features/Culinary.net
- 1 whole rotisserie chicken
- 8 refrigerated biscuits
- 1 can (10 ¾ oz.) cream of mushroom soup
- ½ cup milk
- ¼ cup sour cream
- 2 cups frozen vegetables
- ½ teaspoon dried basil
- ⅛ teaspoon pepper
Heat oven to 450 degrees. Remove meat from rotisserie chicken and shred; set aside. Discard bones.
Cut biscuits into quarters; set aside. In a saucepan, stir soup, milk, sour cream, chicken, vegetables,
basil and pepper. Cook until boiling. Spoon the chicken mixture into the baking dish. Arrange quartered
biscuits over filling. Bake 10-12 minutes, or until the biscuits are golden brown.