Creamed Chicken and Biscuits Casserole

 

Ingredients

 

2 cups cooked, shredded chicken

1 can (10.5 oz) cream of chicken soup

1/2 cup sour cream

1/2 cup chicken broth

1/2 cup frozen peas and carrots (or mixed vegetables)

1/2 cup chopped onion

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1 can (16.3 oz) refrigerated biscuits

1 tbsp butter, melted

Directions

 

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Filling: In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper. Mix until smooth. Stir in the shredded chicken, frozen vegetables, and chopped onion until everything is well coated in the creamy sauce.

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

Top with Biscuits: Open the can of refrigerated biscuits and place them on top of the chicken mixture, leaving a little space between each biscuit. Brush the tops of the biscuits with melted butter.

Bake: Bake the casserole in the preheated oven for 25-30 minutes, or until the biscuits are golden brown on top and cooked through, and the filling is bubbly.

Serve: Allow the casserole to cool for a few minutes before serving. Scoop out portions with a biscuit on top for each serving.