Chicken and Biscuit Casserole

Somewhere between a Pot Pie and Chicken 'n Dumplings is where this casserole lies.  Hearty comfort food, enjoy and you really don't have to classify everything in life.  Pretend you're in Minnesota and call it a Hot Dish and be done with it.  Seriously.  Its simple hearty fare no need to make more out of it than what it is.

This is a stupid easy, go to when you're too busy to do everything from scratch.  Left over roast chicken/check.  Frozen veggies/check.  Canned soup/check.  Biscuit mix/check. Open whiz, whir bake and you have dinner on the table/

Chicken & Biscuit Casserole

• 3 c diced cooked chicken
• 1 1/2 c peas and carrots
• 2 T butter
• pinch of salt
• 1/2 c chopped onion
• 1/2 t dried Thyme
• 2 cans cream of chicken and mushroom soup
• 1 1/2 cans milk

Topping

• 2 1/4 c biscuit mix
• 2/3 c milk
• 1/4 t dried Thyme

Preheat oven to 400F  Grease a large casserole dish and place on a baking sheet.

In large sauce pot add butter and over medium heat sweat onions with salt and thyme until onions are translucent.  Add soup to pan and stir in milk until smooth.  Heat until just starting to simmer.  Add chicken and vegetables.  Stir until combined.  Reduced heat and let simmer while preparing the biscuit topping.

For biscuit topping combine the biscuit mix, thyme and milk.  Stir until just combined.

Pour hot chicken mixture into casserole.  Drop golf ball sized biscuit dough balls onto hot filling.  There will be some gaps...which is fine as the biscuits rise they will fill into those empty spots.  

Place in preheated oven.  Bake 20 minutes until bubbly and biscuits are light golden brown.  Serve hot.