Almost nothing says comfort food quite like a freshly baked casserole. Next time your family asks for a warm, comforting meal, try this Rotisserie Chicken-Biscuit Casserole with just a handful of ingredients, and less than 15 minutes of cook time.
Top it off with a smooth Coconut Cream Pie Milkshake that’ll get everyone’s sweet tooth satisfied after dinner.
Photo courtesy Culinary.net
Rotisserie Chicken-Biscuit Casserole
- 1 whole rotisserie chicken
- 8 refrigerated biscuits
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1/2 cup milk
- 1/4 cup sour cream
- 2 cups frozen vegetables
- 1/2 teaspoon dried basil
- 1/8 teaspoon pepper
- Heat oven to 450 F.
- Remove meat from rotisserie chicken and shred; set aside. Discard bones. Cut biscuits into quarters; set aside.
- In a 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.
Photo courtesy Culinary.net
Coconut Cream Pie Milkshake
Recipe adapted from Milk Means More
- 3 scoops vanilla ice cream
- 1/2 cup milk
- 1/3 cup cream of coconut
- 2 tablespoons sweetened flaked coconut
- 1 whole graham cracker
- whipped cream, for garnish
- graham cracker crumbs, for garnish
In a blender, mix ice cream, cream of coconut, flaked coconut, and graham cracker on high until smooth. Pour into glass. Top with whipped cream and graham cracker crumbs.
Find more seasonal recipes for your family at culinary.net.
Courtesy of Family Features and Culinary.net