Donna's Chicken Biscuit Casserole
A hearty, satisfying meal that everyone loves, this Chicken Biscuit Casserole is filled with creamy, cheesy lip-smacking flavor.
Biscuits, Casserole, Cheese, Chicken
green bell pepper
cream of mushroom soup
sharp cheddar cheese
butter or margerine
Boil whole chicken in seasoned water until the meat falls off the bone, about 60 minutes. Remove from pot when done.
Once chicken has cooled enough to touch, debone and shred.
Preheat oven to 375 degrees.
Dice onion and bell pepper.
Melt butter in large pan over medium heat.
Add diced onions and bell pepper to pan, stirring occasionally, until softened, and onions are translucent.
Add soup to pan, and stir.
Add shredded chicken to pan and stir.
Let chicken mixture simmer for 3-4 minutes.
Add egg and sour cream to pan and stir.
Add half of the cheese to pan and stir.
Separate biscuits (pulling apart in half, top and bottom). Place one layer of biscuits on bottom of large glass pan (9x13).
Pour chicken mixture over biscuits.
Place last layer of biscuits on top of chicken mixture.
Sprinkle remaining cheese over biscuits.
Place pan in oven and bake for 30 minutes.
I make this recipe in two stages. I put the chicken to boil and walk away for an hour. Once the chicken is fully cooked, that's when I really start the rest of the process.