Chicken & Biscuits Bake

A creamy comfort meal made all in one skillet.

Recipe - The Fairway Market Corporate

Prep Time10 Minutes

Servings6

Cook Time30 Minutes

Ingredients

2 cans (10.5 oz. each) condensed cream of chicken soup, not diluted

1 cup water

1/4 tsp dried crushed rosemary or oregano

1/4 tsp garlic powder

1 cups chopped cooked chicken or turkey

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well-drained

1 can (15 oz.) Del Monte® Sweet Peas, well-drained

1 can (14.5 oz.) Del Monte® Sliced Carrots, well-drained

2 cups shredded Cheddar cheese, divided

1 can (16 oz.) refrigerated flaky biscuit dough

Directions

Preheat oven to 375°F.
Stir together soup, water, rosemary and garlic in a deep, 12-inch cast iron or other oven-safe skillet.
Add chicken, corn, peas, carrots and 1 cup cheese. Bring to a simmer over medium-high heat until cheese is melted, stirring frequently.
Separate biscuits and cut into quarters.
Scatter evenly over chicken mixture and sprinkle with 1/2 cup cheese.
Bake 25 to 30 minutes or until sauce is bubbly and biscuits are well-browned.
Sprinkle with remaining 1/2 cup cheese; let stand 5 minutes before serving.

10 minutes

Prep Time

30 minutes

Cook Time

Servings

Directions

Preheat oven to 375°F.
Stir together soup, water, rosemary and garlic in a deep, 12-inch cast iron or other oven-safe skillet.
Add chicken, corn, peas, carrots and 1 cup cheese. Bring to a simmer over medium-high heat until cheese is melted, stirring frequently.
Separate biscuits and cut into quarters.
Scatter evenly over chicken mixture and sprinkle with 1/2 cup cheese.
Bake 25 to 30 minutes or until sauce is bubbly and biscuits are well-browned.
Sprinkle with remaining 1/2 cup cheese; let stand 5 minutes before serving.