Chicken and Biscuits Casserole

Step 1

Preheat oven to 375F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.

Step 2

In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone.

Step 3

Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths. Add the biscuits to the bowl and stir to combine.

Step 4

Next, add peas and carrots, cheddar cheese and chicken. Stir to combine.

Step 5

Pour this mixture into prepared baking dish.

Step 6

Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges.

Step 7

If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn't get any darker but will allow the biscuits to keep cooking.

Step 8

Allow to cool for a few minutes, top with sliced green onions, then serve!