Culinary Rotisserie Chicken-Biscuit Casserole By Ataque de energia de rádio On Jun 29, 2022 0 Share 1 whole rotisserie chicken 8 refrigerated biscuits 1 can (10 3/4 ounces) cream of mushroom soup 1/2 cup milk 1/4 cup sour cream 2 cups frozen vegetables 1/2 teaspoon dried basil 1/8 teaspoon pepper Heat oven to 450° F. Remove meat from rotisserie chicken and shred; set aside. Discard bones. Cut biscuits into quarters; set aside. In saucepan, stir soup, milk, sour cream, chicken, vegetables, basil and pepper. Cook until boiling. Spoon chicken mixture into baking dish. Arrange quartered biscuits over filling. Bake 10-12 minutes, or until biscuits are golden brown. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail