Meal Planning Monday

Monday – chicken and waffles, complete comfort food

Tuesday- lasagna and garlic bread

Wednesday – tater tot casserole

Thursday – tacos, easy peasy {and a fav of the littles}

Friday – chicken and biscuit casserole {recipe below}

Saturday – Rigatoni with Red Pepper, Almonds, and Bread Crumbs {adapted a bit to fit our families taste}

Sunday – no peek beef tips, mashed potatoes, corn and homemade bread

Chicken and Biscuit Casserole
1 tube of Pillsbury biscuits
1 can condensed cream of chicken soup
1/2 cup of Sour Cream
1/2 stick of butter, melted
1 can of peas
2 cups cooked chicken
1 cup mild cheddar cheese
3 Tbs milk

Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream. (If you heat them together on the stove your biscuits will come out less doughy on the bottom. I usually heat my mixture in a large saucepan first – This is step is not required, but helps if you don’t want a doughy bottom of the biscuit). Then stir in chicken, peas, milk and melted butter. Flatten this out then top with shredded cheese.

Put biscuits on top of the cheese you just sprinkled. Just layer them in a single layer. If you did buy the thicker biscuits I would probably flatten them out a little, or cut them in half so they are not as thick, they will cook better.

Cook for 35 minutes or until the biscuits on top are golden brown and the mixture underneath is hot and bubbly.