Description
This Cheesy Chicken Biscuit Casserole is a comforting and hearty baked dish featuring shredded chicken mixed with creamy soup, sour cream, and cheddar cheese, all combined with fluffy biscuit pieces and baked to golden perfection. Perfect for family dinners or potlucks, it offers a rich and delicious flavor with an easy prep and bake method.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken, shredded
- 1 can (10.75 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Biscuit and Topping
- 1 can (16 oz) refrigerated biscuits
- 1/2 cup butter, melted
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Chicken Mixture: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, shredded cheddar cheese, milk, garlic powder, and black pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
- Cut Biscuits: Cut each refrigerated biscuit into quarters. Gently fold the biscuit pieces into the chicken mixture, ensuring they are well coated but not overly broken down.
- Assemble Casserole: Spoon the entire mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Add Butter Topping: Pour the melted butter evenly over the top of the mixture to help the biscuits brown and add rich flavor.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the casserole is golden brown on top and the biscuits are fully cooked through.
- Serve: Remove from oven and serve hot. This casserole pairs well with steamed vegetables or a fresh side salad.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the mixture.
- If using homemade biscuits, reduce the milk slightly to prevent the mixture from becoming too wet.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
