Description
A warm, simple casserole perfect for cozy fall nights, featuring shredded chicken, cream soup, sour cream, biscuits, and cheddar cheese.
Ingredients
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) condensed cream soup (chicken or mushroom)
- 1 cup sour cream or plain yogurt
- 1 package refrigerated baking biscuits (10–12 biscuits)
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Mix the shredded chicken, cream soup, and sour cream in a large bowl until evenly mixed. Stir in half the cheese.
- Assemble by spreading the chicken mixture into the prepared dish in an even layer.
- Add the refrigerated biscuits, split in half, cut side up across the top of the chicken mixture.
- Top with the remaining cheese and bake for 25–30 minutes, until the biscuits are golden and the casserole is bubbly.
- Rest for 5–10 minutes before serving to allow it to set.
Notes
For a creamier texture, swap canned soup for a homemade white sauce. Use rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American