Ingredients
- 2 cups cooked shredded chicken
- 1 can refrigerated biscuit dough, cut into quarters
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 1 can cream of chicken soup
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix sour cream, cream of chicken soup, and ranch seasoning until smooth.
- Add shredded chicken and biscuit pieces to the bowl and mix until combined.
- Transfer mixture into the prepared baking dish and spread evenly.
- Top with cheddar and mozzarella cheese.
- Bake uncovered for 30–35 minutes, or until biscuits are golden and cooked through, and cheese is bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for faster prep.
- Add green onions or frozen veggies for variety.
- Substitute mozzarella with Monterey Jack for smoother melt.
- Reheat with added sour cream if mixture thickens.
- Double-check biscuit doneness by checking center pieces.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 3g
- Sodium: 970mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 100mg
