Ingredients:

  • 3 cups (450g) shredded cooked chicken breast
  • 1 can (300ml) cream of chicken soup
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) black pepper
  • 1/2 tsp (3g) salt
  • 1 cup (115g) frozen peas and carrots, thawed
  • 1 can (12 oz / 340g) refrigerated flaky layers biscuits
  • 3 tbsp (42g) unsalted butter, melted
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 tsp (2g) dried parsley

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper.
  3. Fold in the thawed peas and carrots until the mixture is uniform and velvety.
  4. Spread the chicken mixture evenly into the bottom of a 9x13 inch baking dish.
  5. Cut each refrigerated biscuit into quarters to create small 'bubbles'.
  6. Scatter the biscuit pieces randomly across the top of the chicken mixture, ensuring they aren't overlapping too much.
  7. Brush the melted butter over the biscuit pieces, then sprinkle the shredded cheddar cheese and dried parsley evenly across the top.
  8. Bake for 25–30 minutes until the biscuits are mahogany-colored and the sauce is bubbling around the edges.
  9. Let the casserole rest for 5 minutes before serving to allow the filling to set.