Ingredients
Scale
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder (for filling and biscuit topping)
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chicken broth
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder (for a Red Lobster touch)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
Notes
Use rotisserie chicken to cut prep time. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg