Creamy Chicken Casserole
A quick and easy, biscuit-topped casserole using cooked chicken.
3 to 4 cups diced cooked chicken
1 (10.75-ounce) can condensed cream of chicken soup
1/2 cup milk
1/2 teaspoon dill weed
1/4 cup sliced green olives
1 (8-count) tube refrigerated biscuits
- Preheat oven to 350°F (175°C).
- Place cooked turkey or chicken in a greased 7 x 11-inch baking dish.
- Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top with biscuits.
- Bake for 20 minutes or until biscuits are golden brown.
Makes 6 to 8 servings.