Ingredients
2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
1 can (16 oz) refrigerated biscuits, cut into quarters
1 can (10.5 oz) cream of chicken soup (or homemade substitute)
1/2 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika (optional)
1 cup shredded cheddar cheese (or your favorite cheese blend)
1/2 cup frozen peas (optional)
1/2 cup cooked and crumbled bacon (optional)
Salt and pepper, to taste
Instructions
Preheat Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Make the Sauce
In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika (if using), salt, and pepper until smooth.
Combine Ingredients
Fold the shredded chicken, biscuit quarters, and peas (if using) into the sauce mixture. Stir gently to coat everything evenly.
Assemble the Casserole
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded cheese over the top. Add crumbled bacon, if desired.
Bake
Bake uncovered for 25-30 minutes, or until the biscuits are golden and cooked through and the casserole is bubbly.
Serve
Let the casserole rest for 5 minutes before serving. Enjoy with a side salad or steamed veggies.
Tips
Customize Add-ins: Add other veggies like corn, green beans, or broccoli for extra nutrition.
Cheesy Upgrade: Add more cheese inside the mixture for an even creamier bake.
Make Ahead: Assemble ahead of time (without baking) and refrigerate for up to 12 hours. Bake when ready to serve.
This bubbly, cheesy casserole is sure to become a family favorite! 🥘
