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Biscuit-Topped Chicken Stew

September 2009

by 1 people

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Makes: 4 servings

Ingredients

1 chopped onion

2 tablespoons oil

1 rotisserie chicken

1 10 ouncebag frozen peas and carrots

1 26 ouncecan cream of mushroom soup

1 16 ouncecan prepared biscuit dough

Directions

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.

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