Description
A hearty and easy casserole made with chicken, creamy filling, and fluffy biscuit topping, perfect for busy family dinners.
Ingredients
- 2 cups cooked chicken (shredded or diced; rotisserie works great)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for a twist)
- 1/2 cup sour cream (or plain Greek yogurt for a healthier option)
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper (to taste)
- 1 (16 oz) can refrigerated biscuit dough, cut into quarters
- 1 cup shredded cheddar cheese (or mozzarella)
- 1 tbsp melted butter (optional, for brushing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish lightly.
- In a large mixing bowl, blend the cooked chicken, cream of chicken soup, sour cream, milk, frozen vegetables, garlic powder, onion powder, salt, and pepper until well mixed.
- Gently fold in the quartered biscuit pieces, ensuring they are coated in the creamy mixture.
- Pour the entire mixture into the greased baking dish, then sprinkle the shredded cheese evenly on top.
- Cover with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10–15 minutes or until the biscuits have puffed up and are golden brown.
- If desired, brush the top with melted butter for an extra touch. Allow it to cool slightly before serving.
Notes
This casserole can be customized with various proteins and vegetables. Leftovers can be stored for up to three days and frozen for three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American