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Crunchy Biscuit Chicken Casserole

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Sunday was a chilly evening filled with football and comfort food. The best thing about that? My Giants are off to Super Bowl XLVI and my new recipe from Pillsbury was AH-MAY-ZING!


I stumbled upon this recipe while surfing the web. It is a 'throw together' meal that you will want to make again and again. I can assure you that it has been added to M and I's list of favorites!

Crunchy Biscuit Chicken Casserole
        2 c. of cubed, cooked chicken breast
        1 can cream of chicken soup
        1 can of green beans, drained
        1 can of sliced mushrooms, drained
        1 c. of shredded cheddar cheese
        1/2 c. of mayonnaise
        1 can of Grands! biscuits
        2 T butter, melted
        1/2 c. of crushed, seasoned croutons
        2 T of milk

DIRECTIONS:  Preheat over to 375 degrees. In a medium saucepan, combine chicken, soup, green beans, mushroom, cheese, mayonnaise and milk. Bring mixture to a boil, stirring occasionally. Pour chicken mixture into ungreased, 13x9 baking dish. Separate dough into 8 biscuits and arrange over chicken mixture. Brush each biscuit with melted butter and sprinkle with crushed croutons. Bake for 30 minutes or until biscuits are a deep, golden brown.


This casserole is the perfect mix of creamy and crunch. The leftovers were delicious as well. Enjoy!
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XLVI

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It's a great feeling to be a Giant's fan today! Happy Monday!

{Photo courtesy of Times Union}
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Slow Cooker Cream Cheese Chicken Chili

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Despite our unseasonable warm winter temperatures here in Iowa the past couple months, old man winter has chased us down. The forecast last night called for wind and snow! Nothing warms your tummy up like a nice warm bowl of chili. I decided to try this easy recipe originally from Tried and Tasty.


It was oh so delicious and oh so EASY! You can't beat an easy dinner when you are trying to make it over your mid-week hump! Enjoy!

Slow Cooker Cream Cheese Chicken Chili
        2 frozen chicken breasts
        1 can black beans
        1 can of corn, undrained
        1 can of petite diced tomatoes, undrained
        1 package of ranch dressing mix
        1/2 t. chili powder
        1 T. ground cumin
        1 8oz. package of cream cheese

DIRECTIONS:  Drain and rinse beans. Place chicken at bottom of the slow cooker, then pour out whole can of corn (undrained), petite diced tomatoes (undrained), and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and let cook for 30 more minutes. You can serve alone or topped with sour cream and Tostitos!
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