Ingredients
Scale
- 2 tbsp butter unsalted
- 1 12oz bag frozen mixed vegetables (corn, carrots, peas, green beans, etc.)
- 2 10oz cans cream of chicken
- 2 cups chicken stock
- 1 store-bought rotisserie chicken meat removed and shredded or chopped
- ½ cup Italian parsley chopped
- salt and black pepper to taste
- 1 can Pillsbury Grand biscuits
Instructions
- Preheat the oven to 400 degrees F.
- In a large sauté pan, melt the butter over medium heat. Add the frozen vegetables and sauté for 5-7 minutes.
- Stir in the cream of chicken and chicken stock, bringing the mixture to a simmer. Season with salt and pepper to taste.
- Remove from heat and mix in the shredded chicken and chopped parsley. Adjust the sauce texture with more stock if necessary. Transfer the filling into a 9×13 baking dish.
- Pre-bake the biscuits on a parchment-lined sheet pan for half of the recommended baking time. Afterward, flip them upside down on top of the filling in the baking dish.
- Bake for an additional 10-12 minutes until the filling is bubbly and the biscuits are golden brown.
Notes
Feel free to customize the vegetables based on your preferences or what you have on hand.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This dish can be easily reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Entrees
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg