Rotisserie Chicken-Biscuit Casserole

1 whole rotisserie chicken

8 refrigerated biscuits

1 can (10 3/4 oz) cream of mushroom soup

½ cup milk

¼ cup sour cream

2 cups frozen vegetables

½ tsp dried basil

1/8 tsp pepper

Heat oven to 450 F.

Remove meat from rotisserie chicken and shred; set aside. Discard bones.

Cut biscuits into quarters; set aside.

In saucepan, stir soup, milk, sour cream, chicken, vegetables, basil and pepper. Cook until boiling.

Spoon chicken mixture into baking dish. Arrange quartered biscuits over filling.

Bake 10-12 minutes, or until biscuits are golden brown.

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Rotisserie Chicken-Biscuit Casserole

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