Ingredients

• 16.3 oz can refrigerated biscuits
• 2 cups of shredded chicken (I poached breasts and thighs. Saved the broth)
• 1 1/2 cup of mixed veggies
• 1 1/2 cup of diced potatoes, slightly thawed (I used Potatoes O’Brien)
• 1 can of cream of mushroom soup (or cream of chicken soup)
• 1 cup of saved chicken broth (to help “loosen” up mixture)
• 1 cup of sour cream
• 1 tsp of dried thyme (I used dried Italian seasoning)
• Salt and pepper to taste
• 2 cups of cheddar cheese divided

Instructions

• Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
• Cut your biscuits into ⅛ pieces.
• Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, potatoes, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
• Stir together. If needed, use some of the chicken broth.
• Spread the mixture into your pan and top with the remaining cup of cheese.
• Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.

Ingredients

• 4 chicken breasts
• 4 cups cooked rice
• 1 ½ cups water
• 1 can evaporated milk
• 1 package onion soup mix or use homemade
• 10 ounces cream of mushroom soup condensed
• 1-2 c grated cheddar cheese
• 1/2 tsp freshly ground pepper
• 1/2 package crushed Club crackers

Instructions

• Preheat oven to 325°F.
• Spray 9×13 pan with cooking spray. Add chicken breasts and season with pepper and onion soup mix. (no need to add salt, as the soup mixes and crackers add enough salt)
• Pour about 1/2 cup water around outside of chicken breasts, to create a bit of steam to help the baking of the breasts from not drying out
• Bake about 30 minutes, uncovered
• In a bowl mix together the remaining water, evaporated milk and canned soup mix.
• Stir together until blended
• Add in the cheddar cheese and rice. You may need to add in more water or evaporated milk to loosen up the mixture.
• After 30 minutes remove the pan of chicken from the oven
• Pour rice mixture over chicken.
• Sprinkle over the crushed crackers
• Cover with foil and bake for another 30 min, until thermometer reads 165 degrees when placed into the chicken breasts.
• Remove from oven and let rest about 10-15 minutes
• Serve

Notes

My casserole is always ready in 1hr 15 minutes however depending on your own variables, it can require up to an additional 25 minutes.

Ingredients

1/4 cup extra-virgin olive oil 2 teaspoons Dijon mustard 1 teaspoon garlic powder 1 teaspoon smoked paprika 8 cloves garlic, minced 4 lemons, 1 zested and juiced, 1 juiced and 2 quartered Kosher salt One 3- to 4-pound chicken, cut into 8 pieces Freshly ground black pepper 3 tablespoons dark brown sugar 4 tablespoons (1/2 stick) unsalted butter, diced small 1/4 cup low-sodium chicken broth 1/4 cup dry white wine 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. In a small bowl, combine the olive oil, mustard, garlic powder, paprika, minced garlic, lemon zest and juice and 1 teaspoon salt.
2. Arrange the chicken pieces in a single layer in a 9-by-13-inch baking dish and sprinkle with salt. Pour the marinade over the chicken and use your hands to coat the chicken. Cover and let marinate in the refrigerator for 1 hour.
3. Allow the chicken to come to room temperature, 45 to 60 minutes. Preheat the oven to 400 degrees F.
4. Sprinkle the chicken with additional salt and some pepper, then roll the pieces around and arrange them skin-side up. Scatter the lemon quarters around the dish. Sprinkle the sugar on top of the chicken and dot the dish with the butter. Pour the broth and wine around the chicken.
5. Bake, basting with the juices about every 15 minutes, until an instant-read thermometer inserted in the chicken registers 165 degrees F, 40 to 45 minutes.
6. Turn on the broiler. Broil the chicken until it’s deep golden brown and slightly charred in spots, 2 to 3 minutes. Spoon the liquid in the pan over the chicken and sprinkle the parsley on top.