Quick Pea And Biscuit Casserole
A quick, comforting casserole combining peas, creamy soup, and flaky biscuits, perfect for a satisfying lunch that comes together in no time and pleases all ages.
Ingredients
- 1 can sweet green peas
- 1 can cream of chicken soup ⓘ
- 1 can refrigerator biscuits
Instructions
- In a small skillet, combine the cream of chicken soup and green peas with their liquid; mix well and heat thoroughly.
- Pour the heated mixture into a casserole dish.
- Place refrigerator biscuits on top of the mixture in the casserole dish.
- Bake in a 375°F oven until the biscuits are golden brown and cooked through.
Tips & Substitutions
For added flavor, consider stirring in some cooked chicken or diced ham to the pea and soup mixture. You can also substitute the sweet green peas with frozen peas or even mixed vegetables for variety. If you're looking for a vegetarian option, replace the cream of chicken soup with a vegetarian version. This recipe is versatile and can be adapted to your pantry staples, just like Baked Cheese And Rice Casserole.
Serving Suggestions
This casserole pairs beautifully with a simple green salad or steamed vegetables for a complete meal. For a heartier option, serve alongside baked chicken recipes like Grandma'S Baked Chicken. It’s perfect for a family dinner or as a potluck dish. Consider adding a sprinkle of cheese on top during the last few minutes of baking for extra richness.
Storage & Reheating
Leftover Quick Pea and Biscuit Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F for about 15-20 minutes until warmed through, or microwave individual portions for quicker reheating. Ensure the biscuits remain soft and don't overheat to avoid drying them out.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Pea And Biscuit Casserole contains roughly 90 calories, with 2g protein, 7g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 702mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use homemade cream of chicken soup instead of canned?
Yes, you can definitely use homemade cream of chicken soup! Just ensure it has a similar consistency to the canned version. This will enhance the flavor of your casserole and allow you to control the ingredients, making it healthier. It’s a great way to personalize the dish.
How can I make this casserole spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce into the pea and soup mixture before baking. You can also sprinkle some red pepper flakes on top before serving. Adjust the spice level according to your taste preferences for a kick!
Can I freeze the casserole before baking?
Yes, you can freeze the assembled casserole before baking. Cover it tightly with foil and store it in the freezer for up to 2 months. When ready to bake, thaw it overnight in the refrigerator, then bake as directed, adding a few extra minutes to ensure it cooks through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).