🍗 For the Chicken Filling:
• 2 cups cooked shredded chicken (rotisserie works!)
• 1 (10.5 oz) can cream of chicken soup
• ½ cup sour cream (or Greek yogurt)
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• ½ tsp paprika
• ½ cup frozen peas/carrots (optional)
🥐 For the Bubble Biscuit Top:
• 1 (16 oz) can refrigerated biscuit dough (like Pillsbury Grands!)
• 2 tbsp melted butter
• 1 tsp dried parsley
• ½ tsp onion powder
👩🍳 Step-by-Step (Dump & Bake!)
1. Prep the Cheesy Chicken Base
① Preheat oven to 375°F (190°C). Grease a 9x13” baking dish.
② In a bowl, mix chicken, soup, sour cream, cheese, and spices.
③ Stir in veggies (if using) and spread evenly in the dish.
2. Add the Biscuit "Bubbles"
① Cut each biscuit into 4 pieces (like pizza slices).
② Scatter biscuit chunks over the chicken mixture.
③ Brush with melted butter and sprinkle with parsley + onion powder.
3. Bake to Golden Perfection
⏰ Bake 20-25 mins until biscuits are golden and chicken is bubbly.
🍽️ Let cool 5 mins (or face molten cheese consequences!).
💡 Pro Hacks for Next-Level Flavor
🔥 Extra crispy top: Broil 1-2 mins at the end.
🧀 Cheesier: Add mozzarella or pepper jack.
🌶️ Spicy twist: Mix in diced jalapeños or hot sauce.
🥦 Sneaky healthy: Add spinach or broccoli.