- 6
Ingredients
- 2 tbsp butter
- 1/2 cup diced yellow onion
- 1/4 cup diced celery
- 2 cans 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 tbsp all-purpose flour
- 1 can ready-to-bake biscuits
Preparation
Step 1
1. Preheat oven to 400F. Place butter, onion, and celery in a large skillet over medium-high heat, sautéing until onions are translucent, about 4-5 mins.
2. 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.
3. Once mixture in the skillet is simmering, add the coated chicken, stir, and let simmer 1 min 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 15-20 mins or until biscuits are golden brown and filling is hot and bubbly.