Ingredients
3
cups shredded deli rotisserie chicken (from 2-lb chicken)
2
cans (10 1/2 oz each) cream of chicken soup with herbs
3
cups frozen vegetables (such as peas, carrots, corn, green beans or a mixture)
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Butter Tastin’™ Biscuits (8 Count)
2
tablespoons butter, melted
Preparation
Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together 3 cups shredded deli rotisserie chicken (from 2-lb chicken) and 2 cans (10 1/2 oz each) cream of chicken soup with herbs. Add 3 cups frozen vegetables and 2 cups shredded Colby-Monterey Jack cheese blend (8 oz); mix until combined. Pour into baking dish; spread in even layer.
Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin’™ biscuits into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Drizzle with 2 tablespoons melted butter; toss to coat. Spread biscuit pieces evenly over chicken mixture.
Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.
