Ingredients:

  • 3 cups (450g) cooked shredded chicken breast
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 cup (120ml) sour cream
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 can (12 oz / 340g) refrigerated flaky layers biscuits
  • 2 tbsp (28g) melted butter
  • 1/2 tsp (2g) dried parsley

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, half of the shredded cheese, garlic powder, salt, and pepper. Stir until the mixture is velvety and the chicken is evenly coated.
  3. Spread the chicken mixture evenly into the bottom of a 9x13 inch baking dish.
  4. Using kitchen shears or a knife, cut each refrigerated biscuit into quarters. Scatter the biscuit pieces across the top of the chicken mixture without pressing them down.
  5. Brush the tops of the biscuit pieces with melted butter and sprinkle with dried parsley and the remaining cheddar cheese.
  6. Bake for 25–30 minutes until the biscuit peaks are mahogany-colored and the sauce is bubbling vigorously around the edges.