“My grandma has been making this for as long as I can remember! It’s a staple at family gatherings and my friends” (Page 1 ) | February 2, 2025

Ingredients:

Ingredient Quantity
Cooked chicken (shredded or cubed) 2 cups
Cream of chicken soup 1 can (10.5 oz)
Sour cream 1/2 cup
Cheddar cheese, shredded 1 1/2 cups (divided)
Refrigerated biscuits 1 can (16.3 oz)
Milk 1/4 cup
Garlic powder 1/2 tsp
Onion powder 1/2 tsp
Salt To taste
Pepper To taste
Butter, melted 2 tbsp
Fresh parsley or chives (optional) For garnish

Instructions:

Preheat oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Prepare filling:

In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix well.
Add cooked chicken and 1 cup of shredded cheddar cheese. Stir to combine.
Prepare biscuits: Cut refrigerated biscuits into quarters. Gently fold them into the chicken mixture until coated.

Assemble casserole: Pour the mixture into the prepared baking dish, spreading evenly. Sprinkle with the remaining 1/2 cup of cheddar cheese.

Bake: Bake in preheated oven for 30-35 minutes, or until biscuits are puffed and golden brown, and cheese is melted and bubbly.

Brush with butter: Remove from oven and brush the tops of the biscuits with melted butter.

Serve: Let cool slightly before serving. Garnish with fresh parsley or chives, if desired.

Enjoy your delicious Chicken Biscuit Casserole!

Enjoy!

Next: Vintage oven-baked peach cobbler

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