Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the cream of chicken soup and milk. Bring to a simmer, then reduce heat and cook for 2 minutes, stirring occasionally.
- Return the chicken to the skillet. Stir in the shredded cheddar cheese and chopped parsley. Season with salt and pepper to taste.
- Pour the chicken mixture into the prepared baking dish.
- In a separate mixing bowl, combine the biscuit baking mix, milk, shredded cheddar cheese, melted butter, and garlic powder. Stir until just combined to form a thick batter.
- Drop spoonfuls of the biscuit topping over the chicken mixture in the baking dish.
- Bake for 25-30 minutes, or until the topping is golden brown and cooked through, and the filling is bubbly.
- Let stand for a few minutes before serving.
Notes
You can add other vegetables like peas or corn to the chicken filling for extra flavor and nutrition.