Description
A creamy chicken casserole with buttery biscuits baked in, perfect for busy nights.
Ingredients
Casserole Base
- 3 cups Cooked chicken, shredded or chopped (Rotisserie chicken is perfect.)
- 1 can Condensed cream of chicken soup (Can substitute with cream of mushroom.)
- 1 cup Sour cream (Plain Greek yogurt can be used.)
- 2 cups Shredded cheddar cheese (Sharp cheddar is recommended.)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Black pepper
- 1/4 cup Milk (To loosen the sauce if needed.)
Biscuit
- 1 can Refrigerated biscuit dough (Classic version works best.)
Optional Add-ins
- 1/2 cup Cooked bacon bits (Add for extra flavor.)
- 1/4 cup Green onions (Chopped.)
- 1 cup Frozen peas (No need to thaw.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a large bowl, stir together the cream of chicken soup, sour cream, shredded cheese, and seasonings. If the mixture is thick, add a little milk to loosen it.
- Mix in the cooked chicken until coated.
- Open the biscuit can and cut each biscuit into quarters.
- Gently fold the biscuit pieces into the chicken mixture without overmixing.
Baking
- Pour the mixture into the greased dish and spread it out evenly.
- Bake for 30-40 minutes until the top is golden and the middle is set.
Serving
- Let the casserole rest for 5-10 minutes before serving to thicken.
Notes
To avoid doughy biscuits, cut the dough into small pieces and do not pack the casserole tightly. Serve with a green salad or steamed veggies for balance.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: dinner, Main Course
- Cuisine: American