Ingredients:

  • 3 cups (450g) cooked rotisserie chicken, shredded
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 cup (120ml) sour cream
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) black pepper
  • 1/2 cup (120ml) whole milk
  • 1 can (16 oz / 450g) refrigerated flaky layers biscuits
  • 2 tbsp (30g) melted salted butter
  • 1 tsp (2g) dried parsley
  • 1/2 cup (55g) grated Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with non-stick spray.
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, and black pepper until smooth.
  3. Stir in the shredded rotisserie chicken and shredded cheddar cheese until fully coated, then spread the mixture evenly into the bottom of the baking dish.
  4. Cut each raw biscuit into 6-8 small, bite-sized chunks (about 1/2 inch pieces).
  5. Place the biscuit chunks into the mixing bowl, drizzle with melted butter, and toss gently to coat.
  6. Scatter the biscuit pieces loosely across the top of the chicken mixture.
  7. Sprinkle the grated Parmesan cheese and dried parsley over the biscuits.
  8. Bake on the center rack for 25-30 minutes until the biscuit peaks are mahogany-colored and the sauce is bubbling around the edges.