Cheesy Chicken and Biscuits Casserole
prep time: 30 minutes ~ cook time: 30-35 minutes ~ total time: about 1 hour
1 can Cream of chicken
1 can Cream of broccoli
1 cup Original or plain balken style yogurt (or sour cream)
1 can Pilsbury biscuits (or homemade)
1 Rotisserie chicken, shredded
1 large head of broccoli ( or 2 small)
3 cups shredded cheese, I used Great Value's Italian blend. (Mozzarella, provolone, parmesan and asiago)
- Preheat oven to 375°F
- Shred your cooked chicken in a 13x9 casserole dish. I didn't use the drumsticks, wings or skin.
- Cut broccoli into 2-inch florets or smaller. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes. Transfer cooked vegetables to casserole dish with the chicken; set aside.
Chop! Chop! Chop!
Steam! Steam! Steam!
Add to the chicken...
- Mix both cream soups, yogurt and cheese in a bowl well, and then add to casserole dish with chicken and broccoli and then stir that well.
(optional, save a little cheese to sprinkle on top)
And stir it up!
- Bake for 20 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 10 biscuits (yes, raw biscuits).
BAM! Biscuits!
(Optional) sprinkle additional cheese on top
Return the baking dish to the oven and bake for an additional 10- 15 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.
SO YUMMY!!!
