🥘🧀 Cheesy Chicken and Biscuit Bake
🧂 Ingredients (Serves 6)
For the Filling:
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2½ cups cooked shredded or diced chicken (rotisserie works great!)
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1½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
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1 can (10.5 oz) cream of chicken soup
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½ cup sour cream or cream cheese
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¾ cup milk
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1½ cups shredded cheddar cheese
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½ tsp garlic powder
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Salt & pepper to taste
For the Biscuit Topping:
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1 can refrigerated biscuits (like Pillsbury Grands, cut in halves or quarters)
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2 tbsp butter, melted
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Optional: sprinkle of dried parsley, paprika, or extra cheese on top
👩🍳 Instructions
✅ Step 1: Preheat & Prep
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13 baking dish.
✅ Step 2: Make the Filling
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In a large bowl, mix together chicken, vegetables, cream of chicken soup, sour cream, milk, cheddar cheese, garlic powder, salt, and pepper.
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Pour mixture into the prepared baking dish and spread evenly.
✅ Step 3: Add the Biscuits
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Cut the biscuits into halves or quarters, and place them evenly on top of the filling.
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Brush the tops with melted butter, and sprinkle with parsley, paprika, or more cheese if desired.
✅ Step 4: Bake
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Bake uncovered for 30–35 minutes, or until biscuits are golden brown and cooked through, and filling is bubbling.
If biscuits start to brown too fast, cover loosely with foil in the last 10 minutes.
📝 Tips & Variations:
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Use cream of mushroom or cream of celery soup for a twist.
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Add cooked bacon bits or sausage for extra flavor.
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Swap out biscuits for crescent rolls or make homemade drop biscuits.
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Add a few dashes of hot sauce or ranch seasoning to the filling for a flavor boost.
Would you like a from-scratch version, slow cooker adaptation, or mini muffin-tin version for party bites?