Preheat Oven: Preheat the oven to 350°F (175°C).
Prepare Sauce: In a big bowl, combine the condensed creamy chicken soup, sour cream, milk, garlic powder, onion powder, salt and pepper.
Combine Ingredients: Include the shredded poultry, peas and carrots (if desired), and half a cup of shredded cheddar cheese into the mixing bowl. Stir until all is well coated with sauce.
Add Biscuits: Fold in gently the broken biscuit quarters so that they are dispersed evenly throughout.
Bake: Empty contents into a greased 9×13 inch baking dish. Spread remaining cheese on top. Pour melted butter over casserole.
Cook: Bake in this preheated oven for 25-30 minutes or until biscuits are golden brown and cooked through; cheese is melted and bubbly.
Garnish: Afterward, it can be garnished with fresh parsley if desired. Let cool for few minutes before serving.
Serving and Storage Tips
Serving: Serve hot from the oven. Complete meals can include fresh salads or steamed vegetables as sides with it.
Storage: Store leftovers in refrigerator up to three days in an air tight container. Place required amount in microwave safe dish when reheating & heat till warmed through.
Tips for Success
Ensure there is an equal distribution of biscuits in the casserole; this will make sure everything gets cooked evenly.
If you would like your sauce to be thinner, you can add a bit more milk.
Vegetables: Fiber and vitamins in the dish can be boosted by introducing peas and carrots into it.
Nutritional Information (per serving)
Calories: 350
Protein: 18g
Carbohydrates: 28g
Fat: 18g
Fiber: 2g
Sugar: 4g
Sodium: 850mg
