22.6ouncescondensed cream of chicken soup1 (family-sized) can
1cupfrozen peas and carrots
½cupsour cream
kosher saltto taste
½teaspoonground black pepper
4cupscubed cooked chicken
1cupfreshly shredded cheddar cheese
12ouncesrefrigerated buttermilk biscuits1 tube (8 small or 6 large biscuits)
Instructions
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish. Set aside.
In a large skillet set over medium-high heat, melt ¼ cup of butter. Add the onion and celery and cook for 4-5 minutes, stirring occasionally, until tender.
6 tablespoons unsalted butter, ½ cup chopped onion, ½ cup chopped celery
Add in the condensed soup, peas and carrots, sour cream, salt and pepper, stirring well, then stir in the chicken and simmer for 3 minutes until warmed through. Remove from heat.
22.6 ounces condensed cream of chicken soup, 1 cup frozen peas and carrots, ½ cup sour cream, kosher salt, ½ teaspoon ground black pepper, 4 cups cubed cooked chicken
Transfer the mixture to the prepared baking dish. Sprinkle the casserole with cheese.
1 cup freshly shredded cheddar cheese
Separate the biscuits, cut each in half, and arrange them cut side down over the cheese.
12 ounces refrigerated buttermilk biscuits
Cover the dish with foil and bake for 15 minutes.
Uncover the dish, dot the biscuits with the remaining butter pieces, and continue to bake for another 15-20 minutes, or until the biscuits are golden brown and completely baked.
Notes
You can use neutral oil, such as vegetable or canola, in place of the butter.
In place of cream of chicken soup, you can use cream of mushroom or cream of celery.
Feel free to use a mix of whatever frozen veggies you like!
In place of the sour cream, you can use plain Greek yogurt.
Feel free to use shredded rotisserie chicken to save some time.
You can use homemade biscuits if you prefer.
Storage: Store chicken and biscuits tightly covered in the refrigerator for up to 3 days or in the freezer for up to 3 months.