IngredientsIngredient QuantityCooked Chicken, shredded 2 cupsCream of Chicken Soup 1 can (10.5 oz)Sour Cream 1/2 cupMilk 1/2 cupCheddar Cheese, shredded 1 cupGarlic Powder 1/2 teaspoonOnion Powder 1/2 teaspoonSalt To tastePepper To tasteRefrigerated Biscuit Dough 1 can (16.3 oz)Melted Butter 2 tablespoonsChopped Fresh Parsley (optional) 1 tablespoonInstructions:Preheat oven: Set your oven to 350°F (175°C).Combine ingredients: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.Add chicken and cheese: Stir in the shredded chicken and half of the shredded cheddar cheese.Prepare biscuits: Cut each biscuit into quarters. Gently fold the biscuit pieces into the chicken mixture until they are lightly coated.Assemble casserole: Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.Top with cheese and butter: Sprinkle the remaining cheddar cheese over the top. Drizzle the melted butter evenly over the cheese.Bake: Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the casserole is heated through.Cool and serve: Let the casserole cool for a few minutes before serving. Garnish with chopped parsley if desired.Enjoy your delicious Chicken Bubble Biscuit Bake Casserole!
I can’t stop eating this – 4 times in 30 days, seriously!
