Summer is such a hard time for me to whip out a homemade meal! I know, I know, when the kids are in school, it’s super busy too, but in the Summer we are super busy with kid activities and it just feels like you should be outside soaking up every minute! Then I go to a fast food place and when I take the first bite, it reminds me why I should be cooking every night!
Nothing is better than food from home, especially Chicken and Dumpling Casserole!
The other night, I decided that I was going to cook this amazing casserole, just to find out that my Andie was umpiring softball games and my Lisa was hanging out with friends. My first thought was, darn it, we will have leftovers, but having 6 kids you never know who will show up!
My son Ben came by to watch the NBA finals because his cute little family was in Idaho and my problem was solved! This is so good! We didn’t have any leftovers!!!!!!
2 cups chopped chicken- I always use Rotisserie chicken for casseroles
1 can Cream of Chicken soup
1 cup sour cream
1 cup chopped onion
1 cup chopped red bell pepper
1 cup peas
2 Tablespoons dry ranch dressing mix
1 cup shredded cheddar cheese
3/4 cup cooked, chopped bacon
1 12 ounces can refrigerated Grands Jr biscuits
- Preheat oven to 350 degrees. Coat your 9×13 casserole dish with cooking spray and set aside.
- In a skillet, drizzle a tablespoon of olive oil and place on medium heat. Add the onions and red bell pepper, stir and cook for about 3 to 5 minutes, so you can release the flavors. Set aside.
- In a large bowl, combine chicken, soup, sour cream, cheese, ranch mix, bacon, onion, red pepper, and peas. Cut each biscuit into 6 pieces. Toss with chicken mixture.
- Pour into your prepared pan. Bake for 30 to 35 minutes, until the biscuits are golden brown.