Creamy Chicken Biscuit Pot Pie Casserole
Creamy Chicken Biscuit Pot Pie Casserole
Ingredients
For the Casserole Base
- 3 cups rotisserie chicken, shredded
- 8 ounces sour cream
- 12 ounces frozen mixed vegetables, thawed
- 2 condensed cream of chicken soup, cans
For the Topping
- 2 tablespoons Dan-O's Cheesoning Ranch seasoning, as needed
- 2 cups Colby Jack cheese, shredded
- 1 refrigerated biscuits, tube, cut into quarters
For Preparation
- 1 tablespoon cooking spray, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly spray a rectangular glass baking dish with cooking spray to prevent sticking.
⏱️ 2 min•🌡️ 350
- 2
In a large mixing bowl, combine the shredded rotisserie chicken, sour cream, thawed frozen mixed vegetables, and the two cans of condensed cream of chicken soup.
⏱️ 5 min
- 3
Stir all the ingredients in the bowl until they are well combined and the chicken and vegetables are evenly coated in the creamy mixture.
⏱️ 2 min
- 4
Spoon the chicken and vegetable mixture into the prepared baking dish and spread it out evenly to form the base of the casserole.
⏱️ 2 min
- 5
Generously sprinkle the Dan-O's Cheesoning Ranch seasoning over the entire surface of the chicken and vegetable mixture.
⏱️ 1 min
- 6
Top the seasoned mixture with a liberal layer of shredded Colby Jack cheese.
⏱️ 1 min
- 7
Arrange the quartered biscuit pieces evenly over the layer of cheese.
⏱️ 3 min
- 8
Place the casserole in the preheated oven and bake for approximately 30 minutes, or until the biscuits are golden brown and cooked through, and the casserole is bubbly.
⏱️ 30 min•🌡️ 350
- 9
Carefully remove the casserole from the oven and let it rest for a few minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Biscuit Pot Pie Casserole
Ingredients
For the Casserole Base
- 3 cups rotisserie chicken, shredded
- 8 ounces sour cream
- 12 ounces frozen mixed vegetables, thawed
- 2 condensed cream of chicken soup, cans
For the Topping
- 2 tablespoons Dan-O's Cheesoning Ranch seasoning, as needed
- 2 cups Colby Jack cheese, shredded
- 1 refrigerated biscuits, tube, cut into quarters
For Preparation
- 1 tablespoon cooking spray, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly spray a rectangular glass baking dish with cooking spray to prevent sticking.
⏱️ 2 min•🌡️ 350 - 2
In a large mixing bowl, combine the shredded rotisserie chicken, sour cream, thawed frozen mixed vegetables, and the two cans of condensed cream of chicken soup.
⏱️ 5 min - 3
Stir all the ingredients in the bowl until they are well combined and the chicken and vegetables are evenly coated in the creamy mixture.
⏱️ 2 min - 4
Spoon the chicken and vegetable mixture into the prepared baking dish and spread it out evenly to form the base of the casserole.
⏱️ 2 min - 5
Generously sprinkle the Dan-O's Cheesoning Ranch seasoning over the entire surface of the chicken and vegetable mixture.
⏱️ 1 min - 6
Top the seasoned mixture with a liberal layer of shredded Colby Jack cheese.
⏱️ 1 min - 7
Arrange the quartered biscuit pieces evenly over the layer of cheese.
⏱️ 3 min - 8
Place the casserole in the preheated oven and bake for approximately 30 minutes, or until the biscuits are golden brown and cooked through, and the casserole is bubbly.
⏱️ 30 min•🌡️ 350 - 9
Carefully remove the casserole from the oven and let it rest for a few minutes before serving.
⏱️ 5 min