Ingredients
- 2 cups cooked chicken, diced or shredded
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 cup shredded cheddar cheese (divided)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 can (16 oz) refrigerated biscuits (8-count, large)
- 1/2 cup milk
- Optional: 1 cup frozen peas & carrots or broccoli for extra veggies
Instructions
- Preheat Oven
- Set oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Make the Filling
- In a large mixing bowl, stir together the cream of chicken soup, sour cream, 1/2 cup of cheddar cheese, milk, garlic powder, onion powder, and pepper.
- Fold in the cooked chicken (and vegetables if using).
- Prep the Biscuits
- Cut each biscuit into 4 small pieces.
- Gently stir the biscuit pieces into the chicken mixture until evenly coated.
- Assemble the Casserole
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake
- Bake uncovered for 30–35 minutes, or until the biscuits are golden brown and cooked through in the center.
- Serve
- Let cool for 5 minutes before serving. Scoop into bowls or onto plates and enjoy the warm, cheesy goodness!
Storage & Reheating
- Refrigerate: Up to 3 days in an airtight container.
- Freeze: Up to 2 months (wrap tightly).
- Reheat: Oven at 350°F until warmed through, or microwave single servings.