12ouncecan refrigerated biscuits (or two smaller 6 ounce cans)
1cupfrozen peas and carrots
1cupshredded cheddar cheese
2cupscooked chicken(shredded or diced)
¼cupsliced green onion(optional)
Preheat oven to 375F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone.
Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths. Add the biscuits to the bowl and stir to combine.
Next, add peas and carrots, cheddar cheese and chicken. Stir to combine.
Pour this mixture into prepared baking dish.
Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges.
If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn't get any darker but will allow the biscuits to keep cooking.
Allow to cool for a few minutes, top with sliced green onions, then serve!
Other seasoning options: cajun seasoning, seasoned salt or ranch seasoning.
If you can only find the larger Grands biscuits (in the 16 ounce can) - you will only use 6 of the biscuits in there and you'll need to cut them into sixths because they are much larger.
Any of your favorite shredded cheese can be used. Colby jack, Monterey Jack, triple cheddar, etc. can be used.
I buy a store-bought rotisserie chicken and cut it up. You can also boil or bake some chicken for this recipe.