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Hey there, kitchen adventurers!
Are you in the mood for something warm and comforting? I’ve got just the thing!
Today, I’m sharing my creamy, dreamy cream of chicken soup paired with soft, buttery biscuits.
This combo is a hug in a bowl and perfect for cozy nights.
Trust me, once you try this, it will be on your regular menu!
Let’s dive into this deliciousness together!
Suggestions for Ingredient Substitution
Condensed cream of chicken soup can be replaced with a homemade version using chicken broth, milk, and flour. This allows for better control over sodium content and eliminates preservatives. Adjust the consistency as needed by adding more liquid or thickening with cornstarch. For a dairy-free option, use unsweetened almond milk and olive oil instead of regular milk.
Refrigerated biscuits can be substituted with homemade drop biscuits or cornbread batter for a more rustic texture. This allows for customization of flavors and ingredients, such as adding herbs or using whole wheat flour. For a gluten-free alternative, use a gluten-free biscuit mix or almond flour-based batter.
Frozen mixed peas and carrots can be replaced with fresh or other frozen vegetables like green beans, corn, or diced sweet potatoes. This allows for seasonal variations and personal preferences. Adjust cooking time slightly if using fresh vegetables to ensure proper tenderness. For a lower-carb option, consider using cauliflower florets or diced zucchini instead of peas.
Preparation Time | 15-20 minutes |
Cooking Time | 35-45 minutes |
Total Time | 50-65 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 150-160 g
- Fat: 100-110 g
- Carbohydrates: 200-220 g
Ingredients
- 2 containers of condensed cream of chicken soup (10.5 ounces each, undiluted)
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 1 can of refrigerated biscuits (12 ounces)
- 1 cup frozen mixed peas and carrots
- 1 cup grated cheddar cheese
- 3 cups of cooked chicken, shredded or diced
- Kosher salt for seasoning
Step 1: Preheat and Prepare Baking Dish
Begin by preheating your oven to 375°F (190°C).
While the oven heats, grease a 9×13-inch baking dish with nonstick spray to ensure your dish is easy to serve and clean up later.
Step 2: Mix the Soup Base
In a large bowl, add chicken soup, milk, garlic powder, poultry seasoning, and black pepper.
Whisk these ingredients together until they are fully combined and smooth.
The mixture will serve as the flavorful base for your dish.
Step 3: Incorporate Biscuits into the Mixture
Take your biscuits and separate them.
Cut each biscuit into 4 pieces for easy mixing and even distribution throughout the dish.
Add the biscuit pieces to the soup mixture and stir well to ensure all the biscuits are coated with the mixture.
Step 4: Add Vegetables, Chicken, and Cheese
Now, add peas and carrots, cooked chicken, and cheddar cheese to the bowl.
Stir everything together to evenly distribute the ingredients and create a well-mixed combination.
Once mixed, transfer the entire mixture to your prepared baking dish.
Step 5: Bake the Dish
Place the baking dish in the preheated oven and bake for 35-45 minutes.
You’ll know it’s done when the biscuits have puffed up and turned a golden brown in places.
This ensures a deliciously puffy and flavorful topping for your casserole.
Step 6: Cool and Serve
After baking, allow the dish to cool for about 5 minutes before serving.
This will make it easier to cut and serve while avoiding potential burns.
Enjoy your warm and comforting meal!