Ingredients:
2 cups cooked chicken (shredded or diced)
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
½ cup milk
1½ cups shredded cheddar cheese (divided)
½ cup mozzarella cheese
¼ cup diced red bell pepper (optional for color)
1 tsp garlic powder
½ tsp onion powder
½ tsp black pepper
1 can refrigerated biscuit dough (8–10 biscuits)
2 tbsp butter (melted)
Chopped parsley for garnish (optional)
Instructions:
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. - Make the Filling:
In a large bowl, combine chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, pepper, and 1 cup cheddar cheese. Mix until creamy and well blended. - Assemble:
Spread the mixture evenly into your prepared baking dish. Sprinkle with mozzarella cheese. - Prepare Biscuits:
Cut each biscuit in half (or quarters if large) and place them on top of the chicken mixture. Brush the tops with melted butter. - Top with Cheese:
Sprinkle the remaining ½ cup cheddar cheese and diced red bell pepper on top. - Bake:
Bake uncovered for 25–30 minutes, or until biscuits are golden brown and the mixture is bubbly. - Finish and Serve:
Garnish with chopped parsley, let it cool slightly, and serve warm.
💡 Tips:
You can add cooked bacon bits or green onions for extra flavor.
Substitute the soup with cream of mushroom or cream of celery if you prefer a different base.
Great with a side of salad or steamed veggies