Ingredients
3 cups cooked chicken, shredded
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup frozen peas
1/2 cup frozen corn
1 teaspoon garlic powder
Salt and pepper to taste
1 (12 oz) can refrigerated biscuit dough, cut into quarters
Directions
1. Start by preheating the oven to 375°F (190°C) and prepare your 9×13 inch baking dish with a light coat of cooking spray or butter.
2. In a mixing bowl, combine the shredded chicken with cream of chicken soup and sour cream, stirring until well mixed.
3. Fold in the shredded cheddar cheese, frozen peas, frozen corn, garlic powder, salt, and pepper until all ingredients are evenly distributed.
4. Transfer the chicken mixture to the greased baking dish, spreading it out evenly across the bottom.
5. Scatter the quartered biscuit dough pieces over the top of the chicken mixture like a patchwork quilt.
6. Place the baking dish in the oven and bake for 25-30 minutes, or until the biscuit topping is puffed up and golden brown, while the filling bubbles underneath.
7. Remove from the oven, let it cool for a few minutes, then serve and enjoy!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 6 servings
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