Let me know how you like this recipe if you try it. It has become a family favorite in our house and it's so good!!! I mixed it up a little bit over the holidays, using turkey and leftover veggies from Christmas...just as yummy (oh, and I added some precooked elbow noodles into it instead of topping it with Biscuits. The kids loved the twist on the traditional mac and cheese.
4 (6oz) boneless chicken breasts, cubed small and cooked
2 cups shredded old cheddar cheese
125 grams (1/2 block) regular cream cheese
1/2 cup shredded fresh parmasean cheese
2 cans Cream of Chicken soup
2 cups chopped cauliflower
1 cup frozen mixed vegetables (or chopped carrot)
1 chopped or finely sliced, large shallot
1/2 cup chopped celery
1 tbsp olive oil
2 pkgs Pillsbury Biscuits (you can substitute my Buttermilk Scones here, or a premade pie crust)
Prepare chicken ahead of time. Small cubes sautéed.
In a medium to large size saucepan, place olive oil. Over medium high heat sauté shallots and celery until soft and clear.
Add to the mixture the cooked chicken and all vegetables. Combine well.
Split the mixture into two 8-inch casserole dishes or one large casserole dish.
Place the Pillsbury Biscuits over the mixture to completely cover. Bake at 375 Fahrenheit for 30 minutes. Remove from oven, allow to set for 5 minutes and enjoy.
You may also substitute Pillsbury Refrigerated Pie crusts for the biscuits. This recipe will make two pies.