Ingredients
6
6 servings
- •1 rotisserie chicken
- •½ cup unsalted butter, melted
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •1 cup frozen peas
- •1 cup shredded carrot
- •11 oz cheddar biscuit mix
- •2 cups whole milk
- •1 cup shredded cheddar cheese
- •1 ½ teaspoons 1 1/2 teaspoons dried parsley flakes
- •2 cups chicken stock
- •10.5 oz cream of chicken soup
Instructions
- Preheat the oven to 400°F (200°C).
- Remove the meat from the rotisserie chicken and shred, discarding the skin and bones or saving to make stock.
- Pour the melted butter into a 9 x 11-inch baking dish, then scatter the shredded chicken on top in an even layer. Season the chicken with salt and pepper, then top with the peas and shredded carrots.
- In a medium bowl, whisk together the cheddar biscuit mix, milk, shredded cheddar cheese, and dried parsley until smooth.
- Pour the biscuit batter evenly over the chicken and vegetables; do not mix together!
- In a liquid measuring cup or medium bowl, whisk together the chicken stock and cream of chicken soup until smooth.
- Pour the soup mixture evenly over the biscuit batter.
- Baking for 35 minutes, or until the top is golden brown. Remove from the oven and let cool for 5 minutes before serving.
- Enjoy!
- Inspired by: @kristyleasimmons
Nutritional Facts
Per 6 servings
- Calories: 1074
- Carbohydrate: 136g
- Fat: 39g
- Fiber: 5g
- Protein: 43g
- Sugar: 14g
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