Again, ran across this on a cooking show, researched it, and made it my own.
You will want a full-size soufflé dish or 2 quart casserole dish, or something similar, to bake this in.
[cooked-sharing]
2 cups Chicken Breasts (Chopped and Sauteed)
1 Onion (Chopped and Sauteed)
2 tbsp Garlic (Chopped)
½ cup Carrot (Thinly Sliced)
½ cup Green Peas (Frozen)
1 Can Cream of Chicken or Mushroom Soup
1 cup Chicken Broth or Water
Salt (To Taste)
Pepper (To Taste)
1 ½ cups Instant Biscuit Mix
½ cup Milk
½ cup Optional: Butter (Melted)
1
Prepare chicken, onion, and carrots ahead of time.
2
Preheat oven to 350F.
3
Grease the sides of your soufflé/casserole dish.
4
Layer the chicken, onions, carrots, and peas.
5
Mix the soup and chicken broth, season with salt and pepper, and pour over the ingredients in the pan.
6
Mix the biscuit mix and milk, and pour over the top of the dish. Smooth out to the edges.
7
Drizzle the butter over the biscuit topping.
8
Bake until golden brown, 35-40 minutes.
Ingredients
2 cups Chicken Breasts (Chopped and Sauteed)
1 Onion (Chopped and Sauteed)
2 tbsp Garlic (Chopped)
½ cup Carrot (Thinly Sliced)
½ cup Green Peas (Frozen)
1 Can Cream of Chicken or Mushroom Soup
1 cup Chicken Broth or Water
Salt (To Taste)
Pepper (To Taste)
1 ½ cups Instant Biscuit Mix
½ cup Milk
½ cup Optional: Butter (Melted)