Creamy chicken casserole with mixed vegetables and biscuit topping, cooked slowly for tender, flavorful results.
# What You'll Need:
→ Poultry
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
→ Vegetables
02 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 medium russet potatoes, peeled and diced
→ Sauce
06 - 1 can (10.5 oz) cream of chicken soup
07 - 1 cup low-sodium chicken broth
08 - 1/2 cup heavy cream
09 - 1/2 tsp dried thyme
10 - 1/2 tsp dried parsley
11 - 1/2 tsp black pepper
12 - 1/2 tsp salt, adjust to taste
→ Biscuit Topping
13 - 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
14 - 2 tbsp unsalted butter, melted
# Directions:
01 - Lightly grease the inside of the slow cooker with nonstick spray or butter.
02 - Place chicken pieces, frozen mixed vegetables, diced onion, minced garlic, and diced potatoes into the slow cooker.
03 - Whisk together cream of chicken soup, chicken broth, heavy cream, thyme, parsley, black pepper, and salt until smooth.
04 - Pour the sauce over the chicken and vegetables, stirring gently to combine evenly.
05 - Cover and cook on LOW for 4 hours until chicken is cooked and vegetables are tender.
06 - About 30 minutes before serving, open biscuit dough. Cut each biscuit in half if desired and arrange evenly on top of the chicken mixture.
07 - Brush melted butter over the tops of the biscuits.
08 - Cover and cook on HIGH for 30 to 40 minutes until biscuits are golden and cooked through.
09 - Serve hot, spooning chicken and vegetables with a biscuit per serving.
