Chicken & Biscuit Casserole

*We all know I'm not any sort of food photographer , but nobody can say that this dish doesn't look crazy delicious. My husband hasn't even had a bite and he says it looks good. I want to add that the only editing done to this picture is I cropped it. *

I know it's been a while since I've shared any recipes. This one was just way too good to pass up. Gregg is lucky he got home before I ate the whole pan. This is what I decided to make for General Conference lunch , but we ended up sleeping through lunch and I mis-calculated when to put the chicken in.

Anyways , the recipe calls for peas , but I didn't put those in . Next time I plan on putting in corn though !

Ingredients :

1 pilsbury biscuit tube thing
1 can condensed cream of chicken soup (regular sized)
1/2 cup of Sour Cream
1/2 stick of butter, melted
1 can of peas (LeShur is the bestest very sweet petite peas)
2 cups cooked chicken, (I boil mine and then shred it)
1 cup mild cheddar cheese
3 TBS milk

Directions :

Heat oven to 375 degrees F. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, and peas, milk, and melted butter: flatten out, and put the cheese sprinkled evenly on top. I like to add some pepper into the mixture.

put biscuits on top of the cheese you just sprinkled. Just layer them in a single layer. If you did buy the thicker biscuits I would probably flatten them out a little, or cut them in half so they are not as thick, they will cook better.

Cook for 35 minutes or until the biscuits on top are golden brown and the amazing mixture underneath is hot and bubbly.