Broccoli, Wild Rice and Chicken Casserole

Broccoli, Wild Rice and Chicken Casserole

Prep 10 MIN
Total 45 MIN
Servings 6

Ingredients

1 can (10.75 oz) low sodium cream of chicken soup
2  cans (10.75 oz) low sodium cream of mushroom soup
3 tablespoons cream cheese, softened
4 cups (3 10-oz bags) Frozen Broccoli Florets (or peas, peas with pearl onions, or mixed vegtable)
1 cup grated sharp cheddar cheese, plus more for topping
1-1/2 cups cooked wild rice
1-1/2 cups cooked rotisserie (or leftover) chicken, shredded
1/2 teaspoon black pepper
1 can (16.3 oz) Pillsbury™ Grands!™ Refrigerated Biscuits

Steps

1 Preheat the oven to 375ºF. In a large bowl, add the cream of chicken soup, cream of mushroom soup and softened cream cheese. Mix until thoroughly combined. Fold in the broccoli, cheddar cheese, wild rice, chicken and black pepper. Mix to combine. Add the mixture to a greased rectangular or oval casserole dish (about 8 x 12-inches).

2 Pop open the can of biscuits. Lay the biscuits right over top the cheesy broccoli mixture. Sprinkle with more cheese. Top each biscuit with a few turns of freshly ground pepper.

3 Transfer the dish to the oven and bake for 40-45 minutes, until biscuits are lightly golden brown and the center is bubbling. If the biscuits get too brown while baking, cover the dish with foil. To serve, remove one of the biscuits, exposing the casserole filling. Spoon it out into a bowl and top with a biscuit. Repeat.