Ingredients
Scale
For the chicken filling:
- 2 cups cooked, shredded chicken (rotisserie or leftover)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for variation)
- 1 (8 oz) block cream cheese, softened and cubed
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- Optional: ½ cup frozen peas & carrots, diced celery, or green chiles
For the biscuit topping:
- 1 (16.3 oz) can refrigerated flaky biscuits (like Pillsbury Grands!)
- 3 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp dried parsley
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Make filling: In a large bowl, combine shredded chicken, soup, cream cheese, sour cream, cheddar, garlic powder, onion powder, and pepper. Stir until smooth and well blended. Fold in optional veggies if using. Spread evenly in baking dish.
- Prep biscuits: Separate biscuits. Cut each into 4–6 pieces.
- Coat biscuits: In a bowl, toss biscuit pieces with melted butter, garlic powder, and parsley.
- Assemble: Scatter buttered biscuit pieces evenly over chicken mixture (don’t stir—just layer on top).
- Bake 30–35 minutes, until biscuits are golden brown and filling is bubbly.
- Rest 5–10 minutes before serving (filling will thicken slightly).
💡 Pro Tips:
– Use full-fat cream cheese and sour cream for richest texture.
– For extra cheesiness, sprinkle extra cheddar on top before baking.
– Make it spicy: Add ½ tsp cayenne or a dash of hot sauce to the filling.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min
Servings: 6 | Calories: 420 | Net Carbs: 24g | Fats: 26g | Protein: 22g
Servings: 6 | Calories: 420 | Net Carbs: 24g | Fats: 26g | Protein: 22g