Description
This creamy, cheesy casserole with rotisserie chicken and buttermilk biscuits is a family favorite, perfect for hectic weeknights. It’s simple, comforting, and delivers big flavor with minimal fuss.
Ingredients
For the Filling
- 3 cups cooked shredded chicken (Use rotisserie or poach chicken breasts.)
- 1 can condensed cream of chicken soup
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 1 – 1.5 cups shredded sharp cheddar cheese, divided
- 4 slices cooked bacon, crumbled
- 1 packet ranch seasoning or 2 tbsp homemade ranch blend
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 green onions, sliced
- 1/2 cup frozen peas or corn (optional) (For a touch of sweetness.)
For the Dough
- 1 can Pillsbury Grands Buttermilk biscuits, quartered (Cut each biscuit into quarters for even cooking.)
Instructions
Preparation
- Preheat your oven to 375 F and lightly grease a 9×13 metal baking pan.
- In a large bowl, whisk together cream of chicken soup, sour cream, milk, ranch seasoning, garlic powder and pepper until smooth.
- Fold in the shredded chicken, half of the cheddar, half of the bacon, and most of the green onions.
Assembly
- Spread about one third of the sauce mixture in the greased pan.
- Scatter half of the biscuit pieces evenly over that layer.
- Spread another third of the sauce, then add the remaining biscuit pieces.
- Top with the last bit of sauce, the rest of the cheddar, and the remaining bacon.
- Bake on the middle rack for 28 to 35 minutes, until the top is golden and the center is set.
- Let the casserole rest for 8 to 10 minutes before serving.
Notes
For variations, consider using buffalo chicken or adding vegetables like broccoli, peas, or corn. You can make the casserole ahead of time by covering and refrigerating for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole, Dinner, Main Course
- Cuisine: American, Comfort Food