Ingredients
1 cup sour cream
1/2 cup chicken broth
1/2 tsp garlic powder
2 cups cooked chicken, shredded or diced
1 can (10.5 oz) cream of chicken soup
1/2 tsp onion powder
1/2 tsp black pepper
1 can refrigerated biscuits (like Pillsbury)
1 1/2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the filling: In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and black pepper. Mix until smooth.
Add the chicken: Stir the shredded or diced chicken into the creamy mixture until well-coated.
Assemble the casserole: Pour the chicken mixture into the prepared baking dish. Spread it out evenly.
Top with biscuits: Open the can of biscuits and cut each biscuit into quarters. Arrange the biscuit pieces over the chicken mixture in an even layer.
Add cheese: Sprinkle the shredded cheese evenly over the top of the biscuits.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly.
Garnish and serve: Optionally, sprinkle fresh chopped parsley over the top for added color and flavor.
Enjoy.