Description
This Cheesy Chicken Biscuit Casserole is a comforting and easy-to-make dish that the whole family will love. Tender shredded chicken, mixed vegetables, and a creamy sauce topped with buttery, golden-brown biscuit pieces make this a satisfying meal.
Ingredients
Scale
For the Casserole:
- 2 cups cooked shredded chicken
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (thawed)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
For the Biscuit Topping:
- 1 (16 oz) can refrigerated biscuit dough (8 biscuits)
- 2 tablespoons melted butter
- Chopped parsley (for garnish, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix Casserole Ingredients: In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, cheddar cheese, mixed vegetables, garlic powder, onion powder, and black pepper. Spread evenly in the baking dish.
- Add Biscuit Topping: Cut biscuits into quarters and place on top of the chicken mixture. Press down slightly. Brush with melted butter.
- Bake: Bake for 25–30 minutes until biscuits are golden and casserole is bubbling.
- Rest and Serve: Let it rest for 5 minutes before serving. Garnish with parsley, if desired.
Notes
- Rotisserie chicken works great for this recipe.
- Add a pinch of crushed red pepper flakes for a kick.
- If the biscuit tops brown too quickly, cover loosely with foil for the last 10 minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4g
- Sodium: 960mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
