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)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, milk, vegetables, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Fold in the quartered biscuit pieces until they are coated in the mixture.
- Pour everything into the prepared baking dish and sprinkle shredded cheese evenly over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes until biscuits are puffed, golden, and cooked through.
- Brush with melted butter if desired and let cool slightly before serving.
Notes
This dish pairs well with a simple green salad or crusty bread. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: casserole, chicken, biscuits, comfort food, easy dinner