Ingredients
Scale
- 3 cups cooked chicken, shredded
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup frozen peas, thawed
- ½ cup frozen corn, thawed
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 (12 oz) can refrigerated biscuit dough, cut into quarters
Instructions
- Prep and Preheat: Start by greasing your baking dish and preheating your oven to 375°F (190°C).
- Mix Ingredients: In a large bowl, combine the chicken, soup, sour cream, cheese, peas, corn, garlic powder, salt, and pepper.
- Assemble the Casserole: Spread the mixture evenly in the prepared dish. Scatter the quartered biscuits on top.
- Bake to Perfection: Bake for 25-30 minutes, or until the biscuits are golden and the casserole is bubbly.
- Serve and Enjoy: Let the casserole sit for a few minutes before serving to allow it to set slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes