Tips for Success
Don’t overmix the biscuit dough
Use cooked chicken for best texture
Bake until the biscuits are fully golden and cooked through
Let rest before serving for a thicker texture
Ingredients
2 cups cooked shredded chicken
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 can refrigerated biscuit dough (8-count, cut into quarters)
1 tablespoon melted butter (optional, for brushing)
Chopped parsley for garnish (optional)
Directions
Preheat oven to 350°F.
In a large bowl, mix together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
Add the cooked chicken and cheese to the mixture and stir until combined.
Gently fold in the quartered biscuit pieces until evenly coated.
Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
Bake uncovered for 30–35 minutes or until biscuits are golden and cooked through.
Optional: brush biscuits with melted butter and sprinkle with parsley before serving.
Let sit for 5 minutes before serving for easier scooping.
Additional Tips or Variations
Add cooked peas, corn, or green beans for more veggies
Swap in turkey for the chicken
Top with crispy bacon or French-fried onions for crunch
Use a mix of cheeses for deeper flavor