I can’t stop eating this – 4 times in 30 days, seriously! (Page 1 ) | February 17, 2025

Ingredient Quantity
Cooked Chicken, shredded 2 cups
Cream of Chicken Soup 1 can (10.5 oz)
Sour Cream 1/2 cup
Milk 1/2 cup
Cheddar Cheese, shredded 1 cup
Garlic Powder 1/2 teaspoon
Onion Powder 1/2 teaspoon
Salt To taste
Pepper To taste
Refrigerated Biscuit Dough 1 can (16.3 oz)
Melted Butter 2 tablespoons
Chopped Fresh Parsley (optional) 1 tablespoon
Instructions:
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!

Enjoy!

Next: Garlic Butter Steak and Potato Skillet

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