Chicken and Biscuits Casserole

Chicken and Biscuits Casserole

Ingredients:

  • 12-oz. box penne pasta
  • 14-oz. can of quartered artichoke hearts, drained and coarsely chopped
  • 2 Tbs butter or margarine
  • 1/2 cup diced yellow onion
  • 1/4 cup diced celery
  • 2 cans condensed cream of chicken soup
  • 2 cups milk
  • 1/3 cup grated Parmesan cheese
  • 1/4 tsp poultry seasoning
  • 1/8 tsp black pepper
  • 1-1/2 cups frozen peas and carrots medley
  • 2 cups cooked chicken, diced
  • 2 Tbs all-purpose flour

Preparation:

Preheat oven to 400°F. Place butter, onion, and celery in a large skillet over medium-high heat, sautéing until onions are translucent, about four to five minutes.

Add cream of chicken soup, milk, Parmesan cheese, poultry seasoning, black pepper, and frozen vegetables to the skillet, and stir to combine. Combine chicken and flour in a large food storage container or bag and shake until chicken is thoroughly coated.

Once mixture in the skillet is simmering, add the coated chicken, stir, and let simmer one minute before removing from the heat.

Pour skillet mixture into a 2-quart Temp-tations® baking dish and cover all with a single layer of uncooked biscuits.

Bake all for 15 to 20 minutes or until biscuits are golden brown and filling is hot and bubbly.

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Recipe Provided by Tara McConnell.