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Chicken & Biscuit Casserole (7/29/2011)

Chicken & Biscuit Casserole


1 16 oz. bag frozen mixed vegetables
2 10 ¾ oz. cans cream of potato soup
1 cup milk
8 oz. sour cream
½ tsp. thyme
¼ tsp. salt
¼ tsp. pepper
2-3 chicken breasts, cooked and diced
1 10-12 oz. pkg. refrigerated buttermilk biscuits (each cut into quarters)


Rinse and pat dry chicken breasts. In a large skillet, add a couple tablespoons butter or margarine. Heat over medium heat. When melted, add chicken breasts and cook 6-7 minutes per side, or until cooked through and juices run clear. Dice when cool.


Preheat oven to 400-degrees F. In a large skillet, combine chicken, frozen vegetables, soup, milk, sour cream, thyme, salt, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring occasionally.


Transfer chicken mixture to a glass 9" x 13" casserole dish, which you've sprayed with cooking spray. Top with biscuit quarters, leaving space between pieces. Bake 20-25 minutes or until biscuits are browned and mixture is heated through.


 

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