Tasty Tuesdays: Cheesy Chicken Pasta & Biscuit Bake

Last night, I made a comfort food casserole throwing together what I had on hand. I am calling it

Cheesy Chicken Pasta & Biscuit Bake.

You can make probably many variations of this meal or cut it in half for a smaller family. Here is how I made it:

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Cheesy Chicken Pasta & Biscuit Bake

Ingredients

• 2 big carrots
• 1 pound of pasta -- I used medium shells but rotini, penne, or macaroni noodles would also work.
• 2 1/2 cups of chicken I had some rotisserie chicken leftover!
• 1 can cream of chicken soup
• 1 can of milk
• 1/2 cup of sour cream
• Velveeta or Aldi equivalent cheese
• 2 cans buttermilk biscuits small biscuits, 7.5 oz cans

Instructions

1. Preheat oven to 375°.
2. Slice up carrots and cook until desired tenderness.
3. While carrots are cooking, cook pasta.
4. Drain pasta and carrots when both are done cooking.
5. Combine pasta, carrots, can of chicken soup, 1 can of milk (after you take the soup out, use that same can and fill it up with milk), and sour cream.
6. Place half of the pasta mixture in 9" x 13" dish. (Spray dish with a cooking spray first.)
   
7. Place thin slices of Velveeta on top of the pasta.
   
8. Repeat layers.
9. Bake for 10 minutes at 375°.
10. Remove from oven, stir casserole to get cheese throughout.
11. Place biscuits on top of the casserole.
    
12. Bake casserole until biscuits are lightly brown on top. (At least 10 minutes. A couple of the biscuits in the middle had a hard time baking. It may help to turn them over half way through.)
    

My kids absolutely loved it–even the ones who thought they would hate it because it had carrots. They said the carrots were yummy and ate them all up.

What is your favorite comfort food?

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