Chicken Bubble Biscuit Bake Casserole

 

Chicken Bubble Biscuit Bake Casserole 

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 cup sour cream (or Greek yogurt)
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 can (16 oz) refrigerated biscuits (like Pillsbury Grands), quartered
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (optional)
• 1/2 cup frozen peas and carrots (optional)
• 1/4 cup cooked and crumbled bacon (optional)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. Prepare the Mixture:
   In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, shredded cheese, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

3. Add Biscuits:
   Gently fold in the quartered biscuit pieces and any optional ingredients (peas, carrots, bacon).

4. Assemble the Casserole:
   Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle extra shredded cheese on top if desired.

5. Bake:
   Bake uncovered for 25-30 minutes, or until the biscuits are golden brown and cooked through.

6. Garnish and Serve:
   Sprinkle with fresh parsley and serve warm. Enjoy!

Tips:

• Add a pinch of red pepper flakes for a spicy kick.
• Substitute cream of chicken soup with homemade white sauce for a fresher taste.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Would you like variations or substitution ideas?