Ingredients

• 2 cups cooked, shredded chicken breast
• 1 can cream of chicken with herbs soup
• 1 cup sour cream
• ¼ cup milk
• 1 cup freshly shredded cheddar cheese
• 2 cups frozen mixed vegetables
• 1 tablespoon dried parsley
• 1 tablespoon dried minced onion
• Salt and pepper to taste
• 2 cans (6 oz each) refrigerated biscuits

Instructions

1. Preheat the oven to 375°F.
2. In a medium bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper.
3. Cut each biscuit into fourths and carefully fold them into the chicken mixture.
4. Grease a 9 x 13-inch casserole dish, then evenly spread the mixture into the dish.
5. Bake for 35–45 minutes or until the biscuits are golden brown and fully cooked.

Helpful Tips

• Make sure the biscuit pieces are distributed evenly throughout the mixture so everything bakes consistently.
• Taste before salting—the soup already adds seasoning.
• Swap in your favorite cheese if desired, but cheddar provides a classic, comforting flavor.