*another one of my hybrid recipes, and stolen pictures :)
Ingredients:
2 cans (10 3/4 oz) Cream of Chicken Soup
1 can (10 3/4 oz) Cream of Celery Soup
1/4 cup milk
egg noodles (Ive never measured, I just guess on amounts) or rice
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 half onion, chopped
1 bag (16 ounces) frozen vegetable combination (peas, broccoli, cauliflower, carrots), thawed
2-4 chicken breasts (I boiled first, and cube)
1 can flaky refrigerated biscuits
*some people add shredded cheese on top, I don't, but its up to you
**I also add random seasonings that sound good that day. The veggies vary depending on what we have (sometimes just peas... sometimes all...etc)
Directions:
Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.
Top the chicken mixture with the biscuits. Bake for 15 minutes or until the biscuits are golden brown. (the 15 minutes are what the can of biscuits calls for, but I find that's sometimes too long, so I do about 12 minutes)
No comments:
Post a Comment