Prep Time: 30 min
Bake Time: 15 min
Serves 8.
Ingredients:
- 3 carrots chopped small*
- 2 Garlic cloves minced
- 3 stalks celery, chopped small
- 1 small yellow onion chopped. (About 1/3 cup of chopped onion)
- 2lb chicken thighs chopped
- 24oz cream of chicken soup
- ¼ cup milk or cream
- 4 Tablespoons butter, unsalted
- 16oz Monterrey Jack cheese Shredded (Shred it yourself)
- 8 Biscuits. (I like to use canned biscuits. Country, not flaky)
Instructions:
Preheat oven to 350.
Bake biscuits according to packaging or other recipe.
Cut chicken into bite sized pieces.
Melt ½ stick of butter into a saucepan or large frying pan.
Sauté vegitables on medium high heat until fork tender then add onion.
When onion turns translucent add the garlic.
Add another ½ stick of butter and mix into vegetables until melted.
Add in cream of chicken soup and milk.
Add chicken and let cook. (about 15 minutes, stir occasionally)
Reduce heat to medium low and add in 8oz of shredded cheese while stirring.
Separate the bottoms and tops of the biscuits.
Lay the bottoms of the biscuits in a 9x13 casserole pan.
Pour in the filling and even out until flat.
Bake for 12 minutes at 350 without the top halves of the biscuits.
Butter the top halves of the biscuits and place on top of the filling.
Bake for an additional 5 minutes to warm up the biscuit tops.
Serve.
Reduce heat to medium low and add in 8oz of shredded cheese while stirring.
Separate the bottoms and tops of the biscuits.
Lay the bottoms of the biscuits in a 9x13 casserole pan.
Pour in the filling and even out until flat.
Bake for 12 minutes at 350 without the top halves of the biscuits.
Butter the top halves of the biscuits and place on top of the filling.
Bake for an additional 5 minutes to warm up the biscuit tops.
Serve.
