Tis the casserole season. I don’t know a single person who doesn’t love chicken and biscuits, and if they don’t... they’ll be sure to love this version. Pillsbury biscuits added to the top is a shortcut instead of making drop biscuit batter from scratch. 

This will serve six, so you’ll have plenty of leftovers for the next day.

You will need:

1 ½ tablespoons extra virgin olive oil 

8 oz sliced baby mushrooms

1 ½ teaspoons garlic powder 

salt

pepper

¼ cup flour

2 ½ cups milk

2 cups cooked and shredded boneless skinless chicken breasts

1 16 oz bag of frozen mixed vegetables

1 tablespoon chipped fresh thyme

1 can Pillsbury biscuits

Preheat your oven to 400 degrees. Cook two chicken breasts and then shred the chicken with two forks and set aside for later. Lightly coat an 8” x 10” casserole dish with nonstick spray and set aside. 

Heat a tablespoon of olive oil in a large Dutch oven (or similar style pan that can withstand going into the oven) over medium high heat. Once hot, add in your mushrooms and cook for 8 minutes or until the mushrooms begin to brown, stirring occasionally. Add the garlic powder, salt, and pepper. Continue cooking the mushrooms to a deeper brown - approximately three additional minutes. 

Next, slowly sprinkle the flour over the mushrooms with a ½ teaspoonful drizzle of oil. Stir and continue cooking until the flour has turned from white to light golden brown (1-2 minutes). It is going to thicken into a roux when the milk is added. Slowly pour in the milk and stir constantly with a whisk. Bring to a low boil and continue stirring until thickened and reduced by half (about 7 minutes). 

Turn off the heat and stir in the shredded cooked chicken, frozen veggies, and thyme. Add salt and pepper to taste.  Finally, arrange 6 raw biscuits over the mixture and bake for 30 minutes until golden brown and cooked through. Cut the biscuits in half and serve your filling in between the biscuits.