Recipe by Melanie Ezekiel
"Wonderful dish that has plenty of leftovers! Your family will love this wonderful chicken dish!"
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1 1/2 teaspoons
chopped cooked chicken
1 (10.75 ounce) can
cream of chicken soup
shredded Cheddar cheese
1 (10 ounce) package
refrigerated biscuit dough
I sauteed the onion and a little fresh minced garlic in the butter before adding it to the chicken mixture. I sprayed the baking dish with non-stick spray instead. I added one small package of frozen peas and carrots, doubled the milk and added some fresh ground pepper. Instead of sprinkling the cheese on top, I just added it with the rest of the cheese in the casserole ingredients and brushed the tops of the biscuits with melted garlic butter. This was inhaled by my family, we all really liked it. This was enough for one dinner (paired with a huge vegetable platter with homemade low calorie ranch dip) and one lunch for tomorrow.
I thought this was a good base, less about half the onions. I also think it would be great if some peas and carrots were added, I am going to try that next time. I think with a little tweaking this could be a five star recipe!
I had some leftover baked chicken and crescent roll dough so I tried this recipe. It was good and my husband ate two servings. However, with the cheese on top, the roll dough did not get done. I also think this needed some veggies added so I threw in some frozen peas. Carrots would also be good. I'll probably make it again with a few tweaks.
* Percent Daily Values are based on a 2,000 calorie diet.
Melanie's Chicken Biscuits Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 248
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