Creamy Rotisserie Chicken & Biscuit Bake

This creamy rotisserie chicken & biscuit bake is a wildly simple, dump-and-go dinner. Toss it together, pop it in the oven, and let it do all the work while your house smells amazing.

Ingredients

• 3 cups rotisserie chicken, shredded

• 2 (10 oz) bag frozen mixed vegetables (no need to thaw)

• 1 can cream of chicken with herbs

• 1 cup chicken stock

• 1 cup heavy whipping cream

• ½  tsp garlic powder

• ½ tsp onion powder

• ½ tsp black pepper

• ½ tsp - ¾ tsp salt

• 1 bag frozen biscuits ( I used Mary B’s biscuits)

• 1 cup cheddar cheese

Instructions

1. Preheat oven to 375°F.

2. In a large bowl, whisk together the cream of chicken with herbs, chicken stock, heavy cream, garlic powder, onion powder, pepper, and salt.

3. Stir in the rotisserie chicken and frozen vegetables until well combined.

4. Pour soup mixture evenly into the prepared baking dish and stir to combine.

5. Gently place biscuits on top of mixture.

6. Bake covered for 25 minutes, and then uncovered for 45 minutes, until biscuits are golden brown and the center is bubbly.

7. Let rest for 5–10 minutes before serving (it thickens as it sits).