Chicken Biscuit Casserole
A warm and hearty casserole that combines juicy chicken with a creamy base, topped with golden, fluffy biscuits. Perfect for family gatherings or a comforting weeknight dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Tender and juicy, offering a satisfying protein base.
- 1 can (10.75 oz) cream of chicken soup Rich and creamy, adding depth and moisture.
- 1 cup sour cream Wonderfully tangy, enhancing the overall creaminess.
- 1 cup shredded cheddar cheese Melty and cheesy, providing irresistible flavor.
- 1/2 cup milk Helping to create a luscious, smooth filling.
- 1/2 teaspoon garlic powder Aromatic and savory, amplifying flavor.
- 1/4 teaspoon ground black pepper Offering a mild kick to balance richness.
- 1 can (16 oz) refrigerated biscuits Flaky and buttery, the perfect topping.
- 1/2 cup butter, melted Enriching the dish, bringing everything together beautifully.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it lightly.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, shredded cheddar cheese, milk, garlic powder, and black pepper. Stir well until you have a creamy mixture that is evenly combined.
- Pour the chicken mixture into the prepared baking dish, spreading it out evenly across the bottom.
- Cut the refrigerated biscuits into quarters and scatter them generously on top of the chicken mixture.
- Pour the melted butter over the biscuits, ensuring each piece is coated.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbly.
- Remove the casserole from the oven and allow it to cool slightly before serving.
Notes
For an extra flavor boost, consider adding fresh herbs such as parsley or thyme to the chicken mixture. Customizing the cheese with different types can add a twist. This dish can be assembled the night before and baked the next day.