COOPERATIVE KITCHEN

Rotisserie Chicken-Biscuit Casserole

Jump to Recipe | See more: Entrees, Featured, Poultry

Courtesy of Recipe courtesy of Family Features/Culinary.net

Ingredients

1 whole rotisserie chicken
8 refrigerated biscuits
1 can (10 ¾ oz.) cream of mushroom soup
½ cup milk
¼ cup sour cream
2 cups frozen vegetables
½ teaspoon dried basil
⅛ teaspoon pepper

Directions

Heat oven to 450 degrees. Remove meat from rotisserie chicken and shred; set aside. Discard bones.

Cut biscuits into quarters; set aside. In a saucepan, stir soup, milk, sour cream, chicken, vegetables,

basil and pepper. Cook until boiling. Spoon the chicken mixture into the baking dish. Arrange quartered

biscuits over filling. Bake 10-12 minutes, or until the biscuits are golden brown.

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