Directions
- Preheat your oven to 180°C (350°F) and lightly grease a medium baking dish.
- In a large mixing bowl, combine the shredded chicken, frozen vegetables, and chopped onion.
- Add the cream of chicken soup, sour cream, milk, cheddar cheese, garlic powder, paprika, salt, and pepper. Mix everything until creamy and well combined.
- Pour the chicken mixture evenly into the prepared baking dish, smoothing the top with a spoon.
- Cut each biscuit into four small pieces and gently scatter them over the casserole mixture.
- Sprinkle mozzarella cheese evenly over the biscuit pieces.
- Brush the tops lightly with melted butter for a golden finish.
- Bake uncovered for 25–30 minutes, or until the biscuits are puffed and golden brown and the filling is bubbly around the edges.
- Let the casserole rest for 5 minutes before serving so the sauce can settle slightly.
Recipe Details
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4–5
Difficulty: Easy
Variations & Substitutions
- Swap chicken for leftover turkey for a holiday-style twist.
- Use Greek yogurt instead of sour cream for a lighter option.
- Add sautéed mushrooms or bell peppers for extra veggies.
- Try pepper jack cheese instead of cheddar for a spicier version.
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