For those looking for a delicious and easy to prepare meal. This recipe combines tender chicken pieces and fresh vegetables covered in a rich, creamy sauce, with crunchy bubbly biscuits that add a touch of texture and flavour. This casserole is quick to prepare and will quickly become a family favorite, making it perfect for dinner on busy weeknights.
★Ingredients
- 1 can (10.5 oz) cream of chicken soup
- 2 cups cooked chicken, shredded or diced
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 can (16.3 oz) refrigerated biscuits, cut into quarters
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.), thawed
- Salt and pepper to taste
★Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, mix the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until well combined.
Add the cooked chicken, thawed vegetables, and half of the shredded cheddar cheese to the bowl. Stir until everything is evenly coated with the soup mixture.
Gently fold in the biscuit quarters, ensuring they are evenly distributed and coated with the mixture.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining shredded cheddar cheese over the top.
Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly.
Let it cool for a few minutes before serving.
Enjoy!