Ingredients
1 can (10.5 oz) cream of chicken soup
2 cups cooked chicken, shredded or cubed
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 can refrigerated biscuit dough (8 biscuits)
2 tablespoons melted butter
Fresh parsley, chopped (optional for garnish)
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Sauce: In a mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, milk, garlic powder, and onion powder. Mix until smooth and well-blended. Add salt and pepper to taste.
Add Chicken: Fold the cooked chicken into the sauce mixture, making sure the chicken is evenly coated.
Arrange Biscuits: Cut each biscuit into quarters and gently fold them into the chicken mixture. Ensure the biscuits are well-coated with the sauce.
Transfer to Casserole Dish: Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
Bake: Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the casserole is bubbly.
Add Butter: Remove the casserole from the oven and brush the top with melted butter for extra flavor and a golden finish.
Enjoy.