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Enjoy this recipe from Go-To Recipes for 13x9 Pan.
Submitted by: Ashley Causey from Lumberton, TX
1⁄2 c. plus 2 T. butter, divided
3 boneless skinless chicken breast, cubed
1 t. garlic powder
1 t. onion powder
1⁄2 t. dried parsley
1 c. carrots, peeled and thinly sliced
1 c. frozen peas, thawed
10 1/2-oz. can cream of chicken soup
salt and pepper to taste
1-1⁄2 c. biscuit baking mix
1 c. milk
Melt 2 tablespoons butter in a skillet over
medium heat; add chicken. Sprinkle chicken
with seasonings; saute until golden and juices
run clear. Transfer chicken to a greased 3-quart
casserole dish or 13"x9" baking pan; layer with
carrots and peas. In a small bowl, mix soup,
broth, salt and pepper; pour over vegetables. In
a separate bowl, stir together biscuit mix and
milk; spoon over top. Melt remaining butter and
drizzle over top. Bake, uncovered, at 350 degrees
for 35 to 45 minutes, until topping is firm and
golden. Serves 4. | |
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Melt 2 tablespoons butter in a skillet over
medium heat; add chicken. Sprinkle chicken
with seasonings; saute until golden and juices
run clear. Transfer chicken to a greased 3-quart
casserole dish or 13"x9" baking pan; layer with
carrots and peas. In a small bowl, mix soup,
broth, salt and pepper; pour over vegetables. In
a separate bowl, stir together biscuit mix and
milk; spoon over top. Melt remaining butter and
drizzle over top. Bake, uncovered, at 350 degrees
for 35 to 45 minutes, until topping is firm and
golden. Serves 4. |
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