Ingredients
Scale
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 1/2 cup sour cream or plain Greek yogurt
- 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 oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Mix the filling: In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, milk, vegetables, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Add biscuits: Fold in the quartered biscuit pieces until coated in the mixture.
- Assemble casserole: Pour everything into the prepared baking dish. Sprinkle shredded cheese evenly over the top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until biscuits are puffed, golden, and cooked through.
- Finish: Brush with melted butter if desired. Let cool slightly before serving.
Notes
- For extra golden biscuits, brush with melted butter before baking.
- Feel free to substitute frozen vegetables with fresh or other favorites.
- Leftovers can be stored in the refrigerator for 2–3 days and reheated before serving.
- Prep Time: 14 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American