Cheesy Chicken Biscuit Casserole
A warm and comforting casserole filled with tender shredded chicken, creamy cheese sauce, and a flaky biscuit topping, perfect for family dinners and gatherings.
Servings: 6 servings
Calories: 450kcal
Ingredients
Chicken and Sauce
- 3 cups cooked, shredded chicken Tender morsels that soak up the flavors of the creamy sauce.
- 1 can (10.5 oz) cream of chicken soup A rich base that envelops every ingredient in creamy comfort.
- 1 cup whole milk Adds a luxurious, velvety texture to the mixture.
- 1/2 cup sour cream Provides a hint of tanginess, enhancing the overall flavor profile.
- 1/2 tsp garlic powder Infuses an aromatic punch with each bite.
- 1/2 tsp onion powder Adds sweetness and depth to the dish.
- 1/2 tsp black pepper Provides a gentle kick to balance the creaminess.
Cheese and Optional Additions
- 1 cup shredded cheddar cheese The melty star that brings decadence to each serving.
- 1/2 cup shredded mozzarella cheese Contributes a delightful stretchiness to the cheesy topping.
- 1/2 cup frozen peas Optional; bright pops of color and sweetness that complement the flavors.
- 1/2 cup cooked corn Optional; sweet kernels that add delightful crunch.
Biscuit Topping
- 1 can (16 oz) refrigerated biscuits Buttery dough that transforms into golden, flaky pillows on top.
- 1 tbsp butter, melted Enhances the flavor of the biscuits with a golden finish.
- 1/2 cup shredded cheddar cheese (for topping) Extra cheesy goodness that elevates the dish.
- 1 tbsp fresh parsley, chopped (for garnish) A sprinkle of color and freshness to liven up your casserole.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, milk, sour cream, garlic powder, onion powder, and black pepper. Stir until well mixed.
- If desired, fold in the peas and corn for added nutrition and flavor.
- Pour the creamy chicken mixture into the prepared baking dish and spread it evenly using a spatula.
- Place the uncooked biscuits on top of the chicken mixture, spacing them evenly.
- Brush the tops generously with melted butter.
Baking
- Bake uncovered for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- In the final minutes of baking, sprinkle extra shredded cheddar over the top and return to the oven for an additional 5 minutes, just until the cheese melts.
- Remove from the oven, let it cool slightly, then sprinkle with fresh parsley.
Notes
For a quicker preparation, use rotisserie chicken. Make sure to taste the mixture before baking to adjust flavors as desired.