Description
A comforting casserole with tender chicken and fluffy biscuits, perfect for busy weeknights or cozy dinners.
Ingredients
- 3 cups cooked, shredded chicken (use rotisserie or poached boneless chicken)
- 2 cans (16 oz each) refrigerated biscuit dough, cut into quarters
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream or plain Greek yogurt
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed frozen vegetables (peas, carrots, corn), thawed
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1/2 cup panko breadcrumbs for a crunchy top
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Combine the condensed soup, sour cream, milk, shredded chicken, chopped onion, minced garlic, thawed vegetables, half the cheese, thyme, parsley, salt, and pepper in a large bowl. Stir until everything is evenly coated.
- Drop the biscuit quarters evenly over the top of the chicken mixture.
- Brush the biscuit tops with melted butter and sprinkle the remaining cheese (and panko if using) over the casserole.
- Bake for 25–30 minutes, or until the biscuits are golden and the filling is bubbly.
- Rest for 5–10 minutes before serving and garnish with extra parsley.
Notes
For extra flavor, season the chicken with salt, pepper, and lemon. Use well-cut biscuit pieces for even baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American