Ingredients
Method
Preheat and Prepare the Dish
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
2. Mix the Casserole Filling
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, cheddar cheese, milk, garlic powder, onion powder, salt, and pepper.
- Stir in the thawed mixed vegetables until evenly combined.
- Spread the mixture evenly into the prepared baking dish.
3. Prepare the Biscuit Topping
- Cut the refrigerated biscuit dough into quarters to create bite-sized pieces.
- In a small bowl, mix melted butter with garlic powder and dried parsley.
- Toss the biscuit pieces in the butter mixture until fully coated.
4. Assemble and Bake
- Arrange the butter-coated biscuit pieces on top of the chicken mixture. Place them close together to ensure they bake evenly.
- Bake in the preheated oven for 25–30 minutes, or until the biscuits are golden brown and the casserole is bubbling around the edges.
5. Cool and Garnish
- Let the casserole cool for 5–10 minutes after baking.
- Garnish with additional chopped parsley for a fresh, vibrant finish.
- Serve warm and enjoy!
Notes
- Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
- Fresh Vegetables: If using fresh vegetables, sauté them lightly before adding to the casserole.
- Avoid Soggy Biscuits: Ensure your vegetables are fully thawed and drained to avoid excess moisture.
- Make Ahead: Prepare the filling ahead of time, store it in the refrigerator, and add the biscuit topping just before baking.