Country Chicken Casserole



  • 1 small onion, chopped
  • 6 fresh mushrooms, sliced
  • 2 cups chopped cooked chicken
  • 1 (10 ounce) package frozen peas and carrots, thawed
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 1/4 teaspoon ground black pepper

Biscuit Topping

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup vegetable oil


  1. Heat oven to 400 degrees F.
  2. Filling: Combine onion and mushrooms in large microwave-safe bowl. Cover; microwave on HIGH for 2 minutes or until softened, stirring halfway through cooking time. Add chicken, peas and carrots, soup and pepper to onion mixture; mix well. Pour into greased 9-inch square baking pan.
  3. Bake for 10-15 minutes or until bubbling around edges.
  4. Biscuit Topping: In medium bowl, combine flour, baking powder and salt.
  5. In small bowl, combine egg, milk and oil. Add to dry ingredients; stir until just moistened.
  6. Remove baking pan from oven; place on wire rack. Drop tablespoons of topping evenly over chicken mixture.
  7. Bake for 25-30 minutes longer or until topping is golden brown.

Yield: 8 servings

Recipe credit: Pampered Chef

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