I can’t stop eating this – 4 times in 30 days, seriously!

Ingredient Quantity

Cooked Chicken, shredded 2 cups

Cream of Chicken Soup 1 can (10.5 oz)

Sour Cream 1/2 cup

Milk 1/2 cup

Cheddar Cheese, shredded 1 cup

Garlic Powder 1/2 teaspoon

Onion Powder 1/2 teaspoon

Salt To taste

Pepper To taste

Refrigerated Biscuit Dough 1 can (16.3 oz)

Melted Butter 2 tablespoons

Chopped Fresh Parsley (optional) 1 tablespoon

Instructions:

Preheat oven: Set your oven to 350°F (175°C).

Combine ingredients: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.

Add chicken and cheese: Stir in the shredded chicken and half of the shredded cheddar cheese.

 

Prepare biscuits: Cut each biscuit into quarters. Gently fold the biscuit pieces into the chicken mixture until they are lightly coated.

Assemble casserole: Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.

Top with cheese and butter: Sprinkle the remaining cheddar cheese over the top. Drizzle the melted butter evenly over the cheese.

Bake: Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the casserole is heated through.

Cool and serve: Let the casserole cool for a few minutes before serving. Garnish with chopped parsley if desired.

Enjoy your delicious Chicken Bubble Biscuit Bake Casserole!

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