Chicken Biscuit Casserole
Ingredients:
3 cups cooked chicken, shredded
1 (10.5-ounce) can cream of chicken soup
1/2 cup sour cream
1/2 cup whole milk
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup frozen mixed vegetables (optional)
1 cup shredded cheddar cheese
1 (16-ounce) can refrigerated biscuit dough
Instructions:
Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, black pepper, and salt. Stir until well blended. Fold in the frozen mixed vegetables if using.
Spread the chicken mixture evenly into the prepared baking dish. Sprinkle shredded cheddar cheese over the top.
Cut each biscuit into quarters and arrange the pieces evenly over the chicken mixture.
Bake for 30 to 35 minutes, or until the biscuits are golden brown and cooked through and the filling is hot and bubbly. If the tops brown too quickly, loosely cover with foil during the last few minutes of baking.
Let rest for 5 to 10 minutes before serving. Serve warm for a comforting Southern-style casserole perfect for busy weeknights or Sunday dinner.
