Description
A comforting casserole featuring fluffy biscuit pieces, tender chicken, and vibrant veggies in a creamy, savory sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 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
- 1 tbsp melted butter (optional, for brushing)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, milk, frozen vegetables, garlic powder, onion powder, salt, and pepper; stir for 2-3 minutes until smooth.
- Gently fold in quartered biscuit pieces until coated.
- Pour the mixture into the greased baking dish, spreading evenly; sprinkle shredded cheese on top.
- Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10-15 minutes until biscuits are golden-brown.
- Brush with melted butter if desired and let cool for 5 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. This dish can be assembled a day ahead of baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg