This tasty chicken and cookie casserole is an excellent dish for a daily family dinner. Refrigerated cookies make it quick and easy to prepare, but it can be topped with frozen Grands or homemade cookies as well.
If you’re not a fan of mushrooms, you can skip them or replace them with diced cooked carrots or frozen-thawed peas. A pinch of fine dry bread crumbs or crushed and seasoned stuffing crumbs adds some crunch and flavor. It is my tradition to make casseroles for dinner. Especially when I have a few guests. This chicken cookie casserole is my latest discovery, I hope you like it.
1 can (10 ¾ ounces) cream of chicken soup
¼ cup of milk.
¾ cup grated cheddar cheese.
¼ teaspoon ground black pepper. chopped onions (optional). Green peas. Boiled potatoes. Boiled chicken, shredded.
1 package (7.5 ounces) refrigerated cookie dough.
In a 3-quart baking dish, mix the soup, milk, cheese, and black pepper and then mix the vegetables and chicken. In a preheated 400° oven, bake for 15 minutes.
Stir to combine, then top with cookies and bake for 15 minutes more.