Ingredients
Here’s what you’ll need to whip up this delightful casserole. Feel free to make substitutions based on what you have in your pantry.
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice)
Instructions
Let’s dive into the cooking process. Remember, cooking is as much about the journey as it is about the destination. Enjoy each step!
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, and salt. Mix until well combined.
- Transfer the chicken and vegetable mixture into a 9×13 inch baking dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and baking soda. Add the melted butter and buttermilk, stirring until a thick batter forms.
- Spoon dollops of the biscuit batter over the chicken mixture, leaving some gaps for the steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
- Let cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International