Introduction:
This cozy casserole is the ultimate comfort food—fluffy biscuit “bubbles” baked in a creamy chicken mixture, then topped with gooey melted cheese. It’s a family-friendly, budget-friendly dish that comes together quickly with the help of refrigerated biscuits and pantry staples. Perfect for busy weeknights or potlucks, this casserole is hearty, satisfying, and sure to become a regular in your recipe rotation.
Ingredients:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream (or plain Greek yogurt)
- ½ cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, or your choice)
- 1 cup shredded cheddar cheese (divided)
- 1 can (16 oz) refrigerated biscuits, cut into quarters
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- 1 tbsp fresh parsley or chives, chopped (optional, for garnish)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in shredded chicken, frozen vegetables, and half of the cheese.
- Gently fold in the biscuit pieces until coated with the creamy mixture.
- Transfer mixture into the prepared baking dish, spreading evenly.
- Sprinkle the remaining cheese on top.
- Bake uncovered for 30–35 minutes, until the biscuits are golden brown and cooked through in the center.
- Let rest for 5 minutes before serving. Garnish with fresh parsley or chives if desired.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions.
- Avoid freezing once baked, as the biscuits may lose their fluffy texture.