🧀🍗 Cheesy Garlic Chicken & Biscuit Bake
🛒 Ingredients (Serves 6)
Main:
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2 cups cooked chicken (shredded or cubed)
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1 can (16 oz) refrigerated biscuit dough (8 biscuits)
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1½ cups shredded mozzarella
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1 cup shredded cheddar
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1 can (10.5 oz) cream of chicken soup
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½ cup sour cream
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½ cup milk
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3 cloves garlic, minced
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½ tsp black pepper
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½ tsp salt (adjust to taste)
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½ tsp Italian seasoning
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¼ tsp red pepper flakes (optional)
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2 tbsp melted butter
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1 tbsp chopped parsley (optional garnish)
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 375°F (190°C).
Lightly grease a 9×13 baking dish.
2️⃣ Make the Creamy Base
In a bowl, mix:
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Cream of chicken soup
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Sour cream
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Milk
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Garlic
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Seasonings
Fold in cooked chicken and half of both cheeses.
3️⃣ Assemble
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Spread chicken mixture evenly in baking dish.
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Cut each biscuit into 4 pieces.
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Scatter biscuit pieces evenly over the top.
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Sprinkle remaining cheese on top.
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Brush biscuits lightly with melted butter.
4️⃣ Bake
Bake 25–30 minutes until:
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Biscuits are golden brown
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Cheese is bubbly
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Internal temp reaches 165°F
If tops brown too fast, loosely cover with foil.
5️⃣ Rest & Serve
Let rest 5–10 minutes before serving. Garnish with parsley.
❓ Q & A
❓ Can I use rotisserie chicken?
Yes! About 2–3 cups shredded works perfectly.
❓ Can I use homemade biscuits?
Absolutely. Just cut into small chunks so they cook through.
❓ Can I make this ahead?
Yes.
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Assemble fully.
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Cover and refrigerate up to 24 hours.
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Bake when ready (add 5–10 extra minutes).
❓ Can I freeze it?
Best frozen before baking.
Wrap tightly and freeze up to 2 months.
Thaw overnight before baking.
❓ How do I know biscuits are done?
Insert a toothpick into the center biscuit — it should come out clean, not doughy.
❓ Can I add vegetables?
Great additions:
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Broccoli
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Spinach
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Mushrooms
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Peas
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Cooked bacon
🔥 Flavor Variations
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Buffalo Version: Add ¼ cup buffalo sauce.
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Ranch Version: Mix in 1 packet ranch seasoning.
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Spicy Jalapeño: Add diced jalapeños + pepper jack cheese.
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Alfredo Twist: Replace soup with Alfredo sauce.
