Ingredients
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
2 cups cooked chicken, shredded or diced
1 cup shredded cheddar cheese (plus extra for topping)
1 can (16.3 oz) refrigerated biscuits (like Pillsbury Grands)
1 cup frozen mixed vegetables (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 cup milk
Instructions
Preheat Your Oven: Set the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare the Creamy Chicken Mixture: In a large mixing bowl, stir together the cream of chicken soup, sour cream, and milk until smooth. Season with garlic powder, onion powder, salt, and pepper. Add the shredded chicken and frozen mixed vegetables (if using) to the mixture and stir until everything is evenly combined.
Slice the Biscuits: Take the refrigerated biscuits and cut each one into four equal pieces.
Combine the Biscuits with the Chicken Mixture: Carefully fold the biscuit pieces into the creamy chicken mixture, ensuring each piece is well-coated.
Assemble the Casserole: Pour the chicken and biscuit mixture into the greased baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese generously over the top.
Bake to Perfection: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the biscuits are golden brown and fully cooked through, and the casserole is hot and bubbly.
Enjoy.