Ingredients
Scale
- 2 cups cooked chicken (shredded or diced; rotisserie works great)
- 1 10.5 oz can cream of chicken soup (or cream of mushroom)
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper (to taste)
- 1 16 oz can refrigerated biscuit dough, cut into quarters
- 1 cup shredded cheddar cheese (or mozzarella)
- 1 tbsp melted butter (optional, for brushing)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, milk, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Fold in the quartered biscuit pieces until they are well coated in the mixture.
- Pour everything into the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the biscuits are puffed, golden, and cooked through.
- Brush with melted butter if desired. Let cool slightly before serving.
Notes
For a quicker option, use pre-cooked store-bought chicken or a rotisserie chicken. Customize the mixed vegetables based on preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg