If you are looking for a super easy, quick, and tasty weeknight dinner this is it! This dish is beyond amazing. My good friend Erin passed this recipe along to me and it was a huge hit in the Mason Household. Matt may or may not have eaten 5 biscuits in one sitting. Sterling also loved it. I mean how could stuffed biscuits not be good? This is one of the easiest dinners I have made and it reheats well the next day too. I recommend using the layers biscuits because they are thinner so your biscuit doesn’t end up being too thick. You could really use any cheese you have on hand and add any veggie other than broccoli. I thought it would be great with spinach or mushrooms next time. So get creative! I highly recommend you make this delish dinner.

**Once again sorry my pictures are flipped. I really need a 101 class on blogger and camera use!**

Chicken Casserole Stuffed Biscuits
-1 can buttermilk layers biscuits
-1 can cream of chicken soup
-1 Box frozen chopped broccoli (thawed and squeezed dry)
-1/2 white onion diced
-1-2 cooked chicken breasts shredded (I used a pre-roasted chicken)
-1 cup shredded cheddar cheese plus more to sprinkle on top

Flatten the biscuits in your hand to make them thinner and able to stretch up the sides of a muffin tray. Place the flattened biscuits in a greased muffin tray. One biscuit per muffin opening. The biscuits should reach up to the top of the tray. Mix together the rest of the ingredients. Scoop the casserole mixture in the biscuits. Sprinkle each biscuit with cheddar cheese. Bake according to directions on the biscuit can or a little longer til mixture bubbles.