This easy and delicious casserole is a perfect weeknight meal. It combines tender chicken, creamy sauce, and buttery biscuits for a comforting and satisfying dish.
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- For the Biscuits:
- 1 (10 count) can refrigerated biscuits
- 2 tablespoons melted butter
Instructions:
- Prepare the Chicken:
- In a large skillet, cook the chicken over medium heat until browned and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, sauté the onion, celery, and carrots until softened.
- Make the Sauce:
- In a large bowl, combine the cooked chicken, sautéed vegetables, cream of chicken soup, cream of mushroom soup, milk, pepper, and garlic powder. Stir well to combine.
- Assemble the Casserole:
- Pour the chicken mixture into a 9×13 inch baking dish.
- Cut each biscuit in half and arrange them over the top of the chicken mixture.
- Brush the tops of the biscuits with melted butter.
- Bake:
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.
- Serve:
- Let the casserole stand for a few minutes before serving. Enjoy!