Sometimes comfort food is just what the crew needs and this easy dish is loved by kids and adults alike. In fact, my grandson has been making this recipe onboard and for the family at home for years. The first time we made it he said the cream of celery soup looked like “slime” but he loved it when he tasted the finished product! It would also be a good use for left-over turkey after Thanksgiving.
Variations:
– You can use either frozen or canned veggies of your choosing; if using frozen, fully thaw before mixing and if still cold you may need to increase the cooking time. You can also change up the soup … I used celery, but potato, chicken, asparagus, broccoli and other flavors will taste good, too.
– I used already-cooked packaged chicken for ease; you can use whatever leftovers you have on hand (roasted, grilled, baked, etc.) or substitute turkey.
– You can change the type of cheese or omit altogether.
Ingredients:
- 1 canister of 8 jumbo biscuits
- 1 – 14 oz. can cream of celery soup
- 2 – 14 oz. cans of mixed vegetables (drained)
- 2 cups shredded cheddar cheese
- 1 lb. cooked chicken, cut into bite-size pieces
Directions:
- Preheat oven to 350 degrees.
- Bake the biscuits on parchment paper for half of the time shown on the canister directions or until just very lightly browned on top and bottom. Allow to cool and then cut in half.
- Turn the oven up to 400 degrees.
- Grease a 9 x 13 glass casserole pan.
- Mix the soup, veggies, cheese and chicken until combined.
- On the bottom of the casserole pan, place 8 biscuit halves with the browned side up.
- Spoon and spread the mixture on top of the biscuit halves.
- Top the mixture with the other 8 biscuit halves, browned side down.
- Bake for 10-15 minutes; until the mixture is bubbly and the biscuits have browned.
- Serve with a spatula.
Serves 6 – 8
