- 1 head garlic, roasted
- 8 potatoes
- ½ cup sour cream
- salt
- black pepper, freshly ground
- 1 small onion, chopped
- 2 teaspoons fresh thyme, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh sage, finely chopped
- 1 rotissarie chicken, de-boned and shredded (about 4 cups)
- 1 10 oz can cream of chicken soup
- 1-¼ cup milk
- 1 cup half and half
- 1 8 oz can whole kernel corn, drained
- 1 8 oz can peas and carrots, drained
- 12 tablespoons butter, melted
- 2 cups biscuit mix
ingredients
directions
1. To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F. for 45 minutes. |
2. Remove garlic from oven and reduce oven temperature to 350 degrees F. |
3. Potato layer: Peel chop and boil potatoes until tender. Drain, then mash potatoes. Add 5 tbsps butter, sour cream, 1/4 cup milk, and roasted garlic and mix in. Add salt and pepper, to taste. |
4. Chicken layer: In a saucepan, saute diced onions in 3 tbsp butter until onion is soft. Add fresh herbs and saute for 3 more minutes. Add chicken and saute until chick starts to brown (about 3 minutes). Add cream of chicken soup and 1 cup half and half. Stir until will blended and bring mixture to a simmer. Add salt and pepper, to taste. |
5. Bicuit layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny. |
6. Layer potatoes in the bottom of a buttered casserole dish. Next spread a layer of corn, peas and carrots over the potatoes. Then add a layer of chicken mixture. Pour biscuit layer over meat. Drizzle 4 tbsps melted butter over top. |
7. Bake at 350 degrees F. for 40-45 minutes or until brown around the edges. |
8. Note: 1/2 tsp poultry seasoning may be substituted for fresh herbs. |
Categories
Chicken, Entrees, Fresh Herbs
