Life seems to be flying by lately and my days seem to do the same. I have very few nights these days where I have time to make a nice dinner for the hubs and I, which means I'm in search of more and more quick and easy weeknight supper recipes. My dad gave me a cookbook a while ago and while thumbing through it one night, I found this recipe. I've made it many, many times as the hubs absolutely loves it. I love it because it's cheap and if using already cooked chicken, such as a rotisserie chicken from your local market, the prep work takes about 10 minutes and you can let your oven do the rest. Oh, and feel free to add any mixture of your favorite veggies to change up the dish as you'd like.
Now as much as I'd love to live an organic lifestyle, sometimes life just doesn't permit it and this recipe is the perfect solution to those days. With that said, I plan to create my own version of this dish this summer when fresh veggies are in full swing and my days are a little longer. If it works out, you can expect a delish organic, Jersey Fresh Sunday supper to come your way in a few months.
Country Chicken and Biscuits
1 14.5 oz can cream of soup, any variation you like such as cream of mushroom
1/3 cup milk
1 14.5 oz can green beans
1 cup frozen or canned peas
2 cups chicken, cooked and cut into bite size pieces
salt and pepper, to taste
1 11 oz can refrigerated biscuits
Preheat oven to 375 degrees. Combine soup and milk in a large bowl. Add chicken, green beans, peas and salt and pepper. Spoon into an 11x7 inch baking dish. Cover with foil and bake 20 to 25 minutes.
Remove from oven. Separate biscuits and place on top of heated chicken mixture. Bake 15 to 20 minutes or until biscuits are baked through and golden brown. Serve hot.
Recipe adapted from "Old Fashioned Favorite Recipes of All Time" by Barnes and Noble