Description
This creamy chicken and pasta casserole features a fluffy biscuit crust, making it a comforting and hearty dish ideal for family dinners. Easy to prepare and full of flavor, it’s perfect for busy weeknights and can be customized with your favorite vegetables.
Ingredients
Scale
- 8 ounces of pasta (penne or rotini recommended)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup biscuit mix (like Bisquick)
- 1/2 cup milk
- 1 large egg
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside, drizzling with olive oil to prevent sticking.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Stir in shredded chicken and frozen mixed vegetables, cooking for about 5 minutes until heated through.
- Pour in cream of chicken soup and chicken broth, stirring to combine. Add thyme, rosemary, salt, and pepper. Let simmer for 5 minutes.
- In a large mixing bowl, combine the cooked pasta with the chicken and vegetable mixture. Gently stir to coat the pasta with the creamy sauce.
- Fold in shredded cheddar cheese, reserving some for topping.
- In a separate bowl, mix biscuit mix, milk, and egg until just combined. Avoid overmixing; a few lumps are fine.
- Drop dollops of the biscuit mixture over the pasta and chicken mixture.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Pour the pasta and chicken mixture into the dish, spreading evenly. Spoon the biscuit topping over the mixture and sprinkle with reserved cheddar cheese.
- Bake for 25-30 minutes until the biscuit topping is golden brown and cooked through. Check doneness with a toothpick.
- Let cool for a few minutes before serving. Garnish with chopped parsley.
Notes
- Feel free to customize the mixed vegetables based on your preference or what you have on hand.
- For a spicier kick, consider adding some red pepper flakes or a dash of hot sauce to the chicken mixture.
- This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes