Description
A comforting and hearty casserole made with tender chicken, creamy sauce, melted cheese, and fluffy biscuits that bubble up perfectly as it bakes. Ideal for busy weeknights or cozy family dinners.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika (optional)
- 1 can (16 oz) refrigerated biscuits, cut into quarters
- 1 tablespoon butter, melted
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together the cream of chicken soup, sour cream, and milk until smooth.
- Add shredded chicken, cheddar cheese, garlic powder, onion powder, pepper, and salt. Stir until well combined.
- Cut the biscuits into quarters and gently fold them into the chicken mixture until evenly coated.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Brush the top lightly with melted butter and sprinkle with paprika if desired.
- Bake uncovered for 30–35 minutes, or until the biscuits are golden brown and cooked through.
- Let cool for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Try adding frozen mixed vegetables or cooked bacon bits for variety.
- If the biscuits brown too quickly, cover loosely with foil during baking.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: American