CHICOPEE, Mass. (Mass Appeal) – Those first few weeks when the kids head back to school can be among the most hectic for families, so today we’re going to you an easy chicken casserole that you can prepare the night before! Tinky Weisblat, food writer at TinkyCooks.com, showed us how to make it.
1 large onion, chopped
1 tablespoon butter
2 cans cream of mushroom soup or 2-1/2 cups homemade white sauce with chicken stock and mushrooms
1 soup can (about 1-1/4 cups) chicken broth
1-1/2 cups garden peas (fresh or frozen; no need to cook first)
2 cups cooked chicken (roasted or boiled), cubed or shredded
salt and pepper to taste
a small bunch of parsley, minced
3 hard-boiled eggs
drop biscuits or shaped biscuits (12 small or thin ones)
Preheat the oven to 425 degrees.
Sauté the onion pieces in butter till wilted.
In a large bowl combine the soup, broth, onions, peas, and chicken. Season with salt and pepper to taste, and add the parsley.
Layer half of the mixture in the bottom of a 9-by-9- (or 10-by-8)-inch pan or a 2-quart casserole dish. Slice the eggs on top; then add the remaining soup mixture. Top with uncooked biscuits.
Bake until the biscuits are brown and the casserole is bubbly, about 1/2 hour.