Chicken Biscuit Casserole
Ingredients:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 can (10.5 oz) cream of chicken soup (or mushroom if preferred)
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 can (8 oz) refrigerated biscuit dough (flaky biscuits work best)
- 1 tablespoon butter (melted)
- 1 tablespoon parsley (optional, for garnish)
Instructions:
Preheat the oven to 350°F (175°C).
Prepare the sauce: In a large bowl, combine the cream of chicken soup, milk, sour cream, garlic powder, onion powder, black pepper, and shredded cheddar cheese (if using). Mix well until smooth.
Add the chicken: Stir in the shredded cooked chicken until evenly coated with the sauce mixture.
Transfer to a baking dish: Grease a 9×13-inch baking dish and pour the chicken mixture into it, spreading it out evenly.
Prepare the biscuits: Open the can of refrigerated biscuit dough. Tear the biscuits into quarters and scatter the pieces evenly over the chicken mixture in the baking dish.
Brush with butter: Drizzle the melted butter over the biscuit pieces for extra flavor and golden crispiness.
Bake: Place the dish in the preheated oven and bake for about 30-40 minutes, or until the biscuits are golden brown and the casserole is bubbling.
Garnish and serve: After baking, let it cool slightly before serving. Sprinkle with parsley if desired.