Creamed Chicken and Biscuits Casserole

Ingredients:

For the Creamed Chicken:

• 2 cups cooked chicken, shredded or diced
• 2 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup chicken broth

• 1/2 cup milk
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Biscuit Topping:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup buttermilk

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Creamed Chicken Mixture:
   • In a large mixing bowl, combine the cooked chicken, condensed cream of chicken soup, chicken broth, milk, frozen peas, frozen corn, garlic powder, salt, and pepper. Stir until well combined.
   • Transfer the mixture into a 9×13-inch baking dish and spread it out evenly.
3. Make the Biscuit Topping:
   • In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
   • Pour in the buttermilk and stir until just combined. Be careful not to overmix.

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1. Assemble and Bake:
   • Drop spoonfuls of the biscuit dough evenly over the top of the creamed chicken mixture in the baking dish.
   • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
   • Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
2. Serve:
   • Scoop out portions of the Creamed Chicken and Biscuits Casserole onto plates and serve hot.
   • Optionally, garnish with fresh herbs like parsley for added flavor and presentation.

Enjoy your creamy and comforting Creamed Chicken and Biscuits Casserole!