Description
A comforting and hearty casserole featuring savory chicken and fluffy biscuit dough, perfect for family gatherings.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 cup diced cooked ham or bacon
- 2 cans condensed cream of chicken soup (10.5 ounces each)
- 1 1/2 cups milk
- 1 cup sour cream
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley plus extra for garnish
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 2 cans refrigerated buttermilk biscuit dough (16.3 ounces each), cut into quarters
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Whisk together the condensed cream of chicken soup, milk, and sour cream until smooth.
- Stir in garlic powder, onion powder, dried parsley, salt, and pepper until evenly distributed.
- Fold in the shredded chicken, diced ham or bacon, and 1 cup of shredded cheddar cheese. Spread into the baking dish.
- Open the biscuit dough, separate, and cut each biscuit into 4–6 pieces.
- Scatter the biscuit pieces over the chicken mixture, pressing some into the sauce.
- Sprinkle the remaining cheddar cheese on top of the biscuit pieces.
- Cover loosely with aluminum foil and bake for 25 minutes.
- Remove foil, brush biscuits with melted butter, and bake for an additional 10–15 minutes until golden and bubbling.
- Rest for 5–10 minutes before serving. Garnish with parsley.
Notes
Letting the casserole rest before serving helps thicken the sauce. Feel free to customize ingredients based on personal preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg