Ingredients
- 6 tablespoons melted butter, divided
- 4 cups rotisserie chicken, diced
- 1 (12 oz) bag frozen peas and carrots
- 1 (10.5 oz) can cream of chicken soup (low sodium)
- 1½ cups chicken broth (low sodium)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 (11 oz) box Cheddar Bay Biscuit Mix (set aside seasoning packet)
- 2 cups whole milk
- ½ cup shredded cheddar cheese
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 350°F (175°C).
- Pour 4 tablespoons melted butter into a 9x13-inch baking dish or 12-inch oven-safe skillet and spread evenly.
- Layer diced rotisserie chicken over the butter. Do not stir.
- Evenly sprinkle the frozen peas and carrots over the chicken. Do not stir.
- In a medium bowl, whisk together cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper. Pour over the vegetables. Do not stir.
- In the same bowl, mix biscuit mix (excluding the seasoning packet), milk, and shredded cheddar cheese until just combined. Pour gently over the casserole. Do not stir.
- Bake uncovered for 50–55 minutes, or until the top is golden brown and bubbly.
- In a small bowl, combine remaining 2 tablespoons melted butter with the biscuit seasoning packet and chopped parsley.
- Remove casserole from oven and brush the butter mixture evenly over the top.
- Let cool for 5–10 minutes to allow it to set and thicken. Serve warm.
Notes
- If the top is browning too quickly, cover loosely with aluminum foil during the last part of baking.
- Feel free to mix in other vegetables like corn or green beans.
- Taste before adding salt—depending on your soup and broth, additional salt may not be needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1.5 cups
- Calories: 554
- Sugar: 8g
- Sodium: 897mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 152mg
