Chicken and Biscuit Casserole

Then end of the school year is winding down. (It's about time!)  Things are busy here in the K household.  My husband's work schedule really picks up as the weather gets nicer.  I'm still trying to work on my cooking though, despite the hectic schedule but I don't have a ton of time to spend in the kitchen.  Especially now that it is getting nice outside - I'd much rather be doing stuff outside or going for a walk!  Enter quick and easy dinners!  Bonus is they don't take long to prepare - this dinner definitely fits the bill - double win!

Chicken and Biscuit Casserole

Adapted from Marie's Cooking Adventures

Ingredients:

• 1 Tube Pillsbury Grands
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1/2 stick of butter
• 1 cup corn
• 2 chicken breasts (shredded) 
• 1 cup milk cheddar cheese
• 3 TBSP milk

Directions:

Boil chicken in water to cook it.  Then shred it.  *Kitchen tip - use your mixer and the paddle attachment to shred chicken - works like a dream!*

Preheat oven to 375 ,degrees.  In a small saucepan, heat the soup and sour cream together (this will help the biscuits being less doughy).  Mix in the melted butter and milk.  Then, in an 8 inch square baking dish spread the chicken and corn evenly.  Pour the heated mixed soup and sour cream over the top.  Sprinkle the cheddar cheese over the top.  Add pepper if you wish.  

Take biscuits and flatten them slightly and place on top of the chicken/corn mixture. 

Cook for 35 minutes until the tops of the biscuits are golden brown and the mixture underneath is slightly bubbling.

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