Slow Cooker Chicken and Biscuit Casserole

Ingredients

1 Rotisserie Chicken

meat picked off the bones and cubed (about 3 cups)

1 cup Milk

21 oz Cream Of Chicken Soup

1 tsp Onion Powder

1 tsp Garlic Powder

2 tsp Chili Powder

0.5 tsp Ground Black Pepper

2 cups Shredded Sharp Cheese

divided

2 cups Frozen Mixed Vegetables

from a 10-16 oz. bag

16.3 oz Refrigerated Biscuit Dough

Pillsury works best

Slow Cooker Chicken and Biscuit Casserole

The Magical Slow Cooker (Sarah Olson)

Serves	Prep	Cook	Total	Shares
6	20 min	185 min	205 min	3

Chicken and biscuits cooked in a creamy cheesy sauce in the crock pot.

main course

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Recommended Equipment

Cutting board

Knife

Oven mitt

Nonstick spray

Slow cooker

Mixing spoon

Bowl

Instructions

Spray the oval slow cooker with nonstick spray. In a large bowl stir together the chicken, cream of chicken soup, milk, seasonings, 1/2 the cheese and all the frozen mixed vegetables. Cut each biscuit into 6 pieces each. Stir the biscuits into the soup mixture.

1 Rotisserie Chicken
meat picked off the bones and cubed (about 3 cups)
1 cup Milk
21 oz Cream Of Chicken Soup
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Chili Powder
0.5 tsp Ground Black Pepper
2 cups Shredded Sharp Cheese
divided
2 cups Frozen Mixed Vegetables
from a 10-16 oz. bag
16.3 oz Refrigerated Biscuit Dough
Pillsury works best

Pour that mixture into the slow cooker and sprinkle with the remaining cheese.

2 cups Shredded Sharp Cheese
divided

Cook on low for 3.5-4 hours or until the biscuits are set in the middle.

16.3 oz Refrigerated Biscuit Dough
Pillsury works best

Serve and enjoy!