Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (16.3 oz) refrigerated biscuit dough
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (optional)
Feel free to make this recipe your own. If you don’t have cheddar cheese, mozzarella or Monterey Jack work beautifully. You can also use Greek yogurt in place of sour cream for a lighter version.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine the diced chicken, cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
- Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese over the top.
- Open the can of biscuit dough and cut each biscuit into quarters. Arrange the biscuit pieces over the cheese layer.
- In a small bowl, mix the melted butter with the minced garlic. Brush the garlic butter evenly over the biscuit pieces.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the chicken mixture is bubbly. If you like, you can sprinkle chopped parsley over the top for a fresh finish.
As you prepare this dish, remember to enjoy the process. Some of my fondest memories are of cooking with my family, with everyone gathered around the counter, sharing stories and laughter. Let this recipe be an opportunity to create your own cherished moments.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International