Biscuit-Topped Chicken Stew
By chefjaci
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Ingredients
- 1 chopped onion
- 2 tablespoons oil
- 1 rotisserie chicken
- One 10-ounce bag frozen peas and carrots
- One 26-ounce can cream of mushroom soup
- One 16-ounce can prepared biscuit dough
Details
Servings 4
Preparation
Step 1
1.In a large skillet, cook 1 chopped onion in a little oil. Stir in the meat from 1 rotisserie chicken, a 10-ounce bag frozen peas and carrots and a 26-ounce can cream of mushroom soup. Pour into a baking dish and top with a 16-ounce can prepared biscuit dough. Bake until the biscuits are browned, then cover and bake 5 minutes more.
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