Biscuit-Topped Chicken Stew

September 2009
Biscuit-Topped Chicken Stew

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Makes: 4 servings

  • 1 chopped onion
  • 2 tablespoons oil
  • 1 rotisserie chicken
  • 1 10 ounce bag  frozen peas and carrots
  • 1 26 ounce can  cream of mushroom soup
  • 1 16 ounce can  prepared biscuit dough
  1. In a large skillet, cook 1 chopped onion in a little oil. Stir in the meat from 1 rotisserie chicken, a 10-ounce bag frozen peas and carrots and a 26-ounce can cream of mushroom soup. Pour into a baking dish and top with a 16-ounce can prepared biscuit dough. Bake until the biscuits are browned, then cover and bake 5 minutes more.