Description
A comforting and hearty Cheesy Chicken Biscuit Casserole featuring tender shredded chicken, creamy cheese sauce, and fluffy biscuit pieces baked to golden perfection. Perfect for an easy weeknight dinner or a crowd-pleasing meal.
Ingredients
Scale
Casserole Mixture
- 2 cups cooked shredded chicken
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Biscuit Topping
- 1 (16.3-ounce) can refrigerated biscuit dough (8 biscuits)
- 2 tablespoons melted butter
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Sauce: In a large bowl, combine the cream of chicken soup, sour cream, milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is smooth and uniform.
- Add Chicken: Fold the cooked shredded chicken into the creamy mixture, ensuring it is evenly distributed.
- Prepare Biscuits: Cut each biscuit into quarters and gently fold the pieces into the chicken mixture, incorporating them without breaking them down too much.
- Assemble Casserole: Pour the entire mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30 to 35 minutes, or until the biscuits are golden brown and cooked through in the center.
- Finish: Remove from the oven and brush the top with melted butter. Garnish with chopped fresh parsley if desired to add a pop of color and freshness.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Incorporate steamed broccoli or frozen peas into the mixture for added vegetables and nutrition.
- Swap cheddar cheese for mozzarella or a cheese blend to customize the flavor profile.
