Description
A comforting blend of tender chicken, creamy textures, and delightful biscuit bubbles, perfect for cozy fall evenings.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 tablespoon ranch seasoning mix
- 1 can (16.3 oz) refrigerated biscuits
- ½ cup milk
- Salt and pepper to taste
- Optional: 1 cup mixed vegetables (frozen or fresh)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded chicken, cream of chicken soup, sour cream, ranch seasoning, milk, and mixed vegetables (if using) in a bowl. Season with salt and pepper.
- Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
- Open the can of refrigerated biscuits and cut each biscuit into quarters. Place the biscuit pieces evenly over the chicken mixture.
- Sprinkle the shredded cheddar cheese over the biscuit pieces.
- Bake for 25-30 minutes until the biscuits are golden brown and the cheese has melted.
- Let it cool for a few minutes before serving.
Notes
Use leftover chicken for easier prep. Feel free to add different types of biscuits or vegetables for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American