Ingredients:
- 2 cups cooked chicken, shredded or cubed
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas, carrots, or corn), thawed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can (16.3 ounces) refrigerated biscuits, cut into quarters
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Filling:
- In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, shredded cheese, mixed vegetables, garlic powder, and onion powder. Mix well.
- Add the Biscuits:
- Gently fold the biscuit quarters into the chicken mixture until evenly coated.
- Assemble the Casserole:
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake the Casserole:
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Add the Finishing Touches:
- Brush the top of the casserole with melted butter and sprinkle with fresh parsley, if desired.
- Serve:
- Let the casserole cool for a few minutes before serving. Enjoy this creamy, cheesy, and bubbly comfort dish!
Tips:
- Substitute rotisserie chicken for a quick prep option.
- Add crispy bacon bits or a sprinkle of Parmesan cheese for extra flavor.