Chicken Bubble Biscuit Bake Casserole: A Comforting, Easy-to-Make Dish

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 can (16.3 oz) refrigerated biscuits (like Pillsbury Grands)
• 1 can (10.5 oz) cream of chicken soup (or homemade cream sauce)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese (or your favorite cheese)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen mixed vegetables (optional)
• 2 tablespoons unsalted butter, melted
• Fresh parsley or chives for garnish (optional)

Instructions:

Preheat the Oven: Grease a 9 x 13-inch baking dish lightly and preheat the oven to 350°F (175°C).

Get the sauce ready:

Combine the cream of chicken soup, cream cheese, sour cream, onion and garlic powders, salt, and pepper in a large bowl and whisk until smooth. Add the mixed veggies (if using) and the shredded chicken and stir.

Slice the biscuits:

Cut each biscuit in half after opening the can of chilled biscuits. Put aside.

Mix the ingredients together by gently folding the biscuit pieces into the chicken mixture, ensuring that the creamy sauce coats each piece. Spread the mixture evenly in the baking dish that has been prepared.

Top with Cheese:

Evenly distribute the shredded cheddar cheese on the casserole’s top. Drizzle with Butter: To help the cheese and biscuits bake to a golden, bubbling perfection, drizzle them with melted butter.

Bake the Casserole:

Bake for 30 to 35 minutes in a preheated oven, or until the cheese is bubbling and melted and the biscuits are golden brown. For the final ten minutes of baking, loosely cover the dish with foil if the biscuits begin to brown too quickly. Before serving and garnishing, allow the casserole to cool for a few minutes. Serve warm, garnished with fresh parsley or chives if preferred.