Ingredients:
1 small onion diced
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs. I used both.
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup of red bell peppers.
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits in the can. Any kind.
1 bag of frozen frozen broccoli florets.
Directions:
1 Preheat oven to 350.
2 Grease the bottom and sides of an 11×7 inch baking dish.
3 Chop the onion and bell pepper.
4 Heat butter in a small nonstick skillet and saute until tender. Remove from pan after 3 or 4 minutes.
5 Combine cooked onion, soup, broccoli, chicken, milk, bell peppers and mayo in a bowl and then turn into the prepared baking dish.
6 Bake for 15 minutes and remove from oven.
7 Sprinkle 1 cup of the cheese over the baked mixture.
8 Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over the biscuits.
9 Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer. Remove from oven and allow to cool for five minutes
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