Description
A cozy, creamy chicken bake complete with fluffy biscuits, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped (Rotisserie works great.)
- 1 can cream of chicken soup (Helps with the creamy factor.)
- 1 cup sour cream (Adds tang and body.)
- 1 packet ranch seasoning mix (For that herby kick.)
- 1 cup cooked bacon bits (Optional but adds flavor.)
- 2 cups shredded cheddar cheese (Use your favorite cheese.)
- 2 cups shredded mozzarella cheese (Use your favorite cheese.)
- 1 tube refrigerated biscuit dough (Cut into pieces.)
- 2-3 tablespoons milk (To thin the filling if needed.)
- Optional green onions, frozen peas, sautéed mushrooms (For additional flavor and variety.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a 9×13 baking dish with nonstick spray.
- In a large bowl, mix the cooked chicken, cream of chicken soup, sour cream, ranch seasoning, bacon, and 1 cup of shredded cheese until smooth.
- If the mixture is too thick, thin it with 2 to 3 tablespoons of milk.
- Cut cold biscuits into small pieces and gently toss them with the filling.
- Spread the mixture into the prepared baking dish and top with the remaining cheese.
Baking
- Bake in the preheated oven for about 30 to 35 minutes, until biscuits are puffed and the top is golden.
- Let it sit for 10 minutes before serving to allow the sauce to thicken.
Notes
For the best texture, keep biscuit pieces bite-sized and do not overmix. If ingredients are too thick, add milk to thin it out. Letting the casserole rest after baking helps achieve the perfect fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Casserole, dinner, Main Course
- Cuisine: American