Biscuit Chicken Pot Pie

• 1 can Pillsbury Grands Biscuits 8 biscuits
• 2 tablespoons butter
• 1 small package frozen veggie mix: carrots, peas, corn and green beans
• 2 chicken breasts cooked and shredded
• 1-2 cups chicken broth adapt to your preference
• 1 can Cream of Chicken Soup regular size
• salt and pepper to taste

1. Preheat the oven to 400 degrees.
2. In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
3. Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste.
4. Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.
5. On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven.
6. Pour the filling into a buttered 13×9-inch baking dish. Top the filling with the 8 biscuits (partially baked), flip them over top to bottom to unsure even baking on the other side. Bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving. Enjoy!

Cheesy Chicken Alfredo Ravioli Casserole

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoon garlic minced
• 2 tablespoons 
• 4 ounces cream cheese
• 2 cups 2% milk
• 1/2 cup shredded Parmesan cheese
• 1 24-ounce package frozen ravioli
• 2 cups fresh spinach rinsed and rough chopped
• 2 to 3 cups cooked chicken chopped or shredded
• 1 cup shredded mozzarella cheese
• 3 tablespoons fresh basil cut chiffonade-style

Instructions

• Preheat oven to 350 degrees F.
• In a medium skillet or saucepan, melt butter over medium heat. I am in love with my  because they heat evenly and are super durable.
• Add garlic and cook for 1 to 2 minutes stirring constantly to prevent burning. Add flour and stir to combine. Cook 1 minute. Add cream cheese and cook for 2 minutes.
• Add 1 cup milk and stir to combine. Once thickened and bubbling, add the remaining milk. Cook for 5 to 7 minutes, stirring often, until cream cheese has melted and sauce thickens.
• Add Parmesan cheese. Stir to combine. Remove from heat.
• Pour about 1/4 of the sauce into the bottom of a 9-inch x 13-inch baking dish. Spread the sauce over bottom of the dish.
• Add frozen ravioli to the baking dish and spread into an even layer. Top pasta with chopped spinach and chicken so the ravioli is covered.
• Pour the rest of the sauce over the chicken and spread evenly around the baking dish. Sprinkle all over the top the casserole with mozzarella cheese.
• Bake for 30 minutes, or until the sauce is bubbly and the ravioli is cooked. Turn your oven to broil on HIGH and cook for 2-3 minutes, or until the top of the casserole is golden.
• Carefully remove from the oven. Sprinkle basil over the casserole. Let sit 5 to 10 minutes. Serve warm with extra Parmesan if desired.