Step 3: Build the Filling
Reduce heat to low.
Stir in the canned French onion soup , sour cream , and cooked mushrooms (if using) .
Add ½ cup of the Swiss cheese and stir until well combined and creamy.
Remove from heat and set aside.
Step 4: Assemble the Casserole
Pour the chicken mixture into the prepared baking dish and spread evenly.
Arrange the refrigerated biscuits on top in a single layer, slightly overlapping like flower petals to cover the filling completely.
In a small bowl, mix Parmesan cheese , thyme , and a pinch of black pepper. Sprinkle evenly over the biscuits.
Top each biscuit with a small sprinkle of the remaining Swiss cheese for maximum gooeyness.
Step 5: Bake Until Golden & Bubbly
Place the dish in the preheated oven and bake for 25–30 minutes , or until:
The biscuits are golden brown
The filling is hot and bubbling around the edges
The chicken is fully cooked (internal temperature of 165°F)
Step 6: Finish & Serve
Remove from oven and let cool for 5 minutes.
Garnish generously with chopped fresh parsley .
Slice or spoon directly from the pan and serve warm.
Serving Suggestions
Pair with a simple green salad or steamed vegetables for balance.
Great with a glass of light white wine or sparkling water with lemon.
Leftovers reheat beautifully in the oven or microwave — just add a splash of broth if needed.
Why This Recipe Works So Well
✅ Fast & Easy: Only about 15 minutes of prep — perfect for tired evenings.
✅ Pantry-Friendly: Uses convenient staples like canned soup and refrigerated biscuits.
✅ Big Flavor, Little Effort: The French onion soup base delivers rich, savory depth instantly.
✅ Crowd-Pleasing Comfort: Cheesy, meaty, and topped with soft, golden biscuits — who could resist?
