A comforting casserole with shredded chicken, veggies, creamy sauce, and cheddar biscuit topping.
# What you'll need:
→ Chicken and Filling
01 - 2 cups cooked, shredded chicken
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 can (10.5 oz) condensed cream of chicken soup
04 - 1 cup low-sodium chicken broth
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt, adjust to taste
→ Biscuit Topping
09 - 1 package (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
10 - 3/4 cup whole milk
11 - 1/2 cup sour cream
12 - 1 cup shredded cheddar cheese
13 - 4 tablespoons unsalted butter, melted
→ Optional Garnish
14 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Set the oven to 375°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - In a large bowl, mix the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, thyme, black pepper, and salt until well-blended. Spread this mixture evenly in the prepared baking dish.
03 - In a separate bowl, combine the biscuit mix (reserve seasoning packet), whole milk, sour cream, and cheddar cheese. Stir gently just until combined to avoid overmixing.
04 - Drop spoonfuls of the biscuit mixture evenly over the chicken filling, gently spreading to cover but leaving some gaps for steam to escape.
05 - Melt the butter, stir in the reserved biscuit seasoning packet, and drizzle this mixture evenly over the biscuit topping.
06 - Place the dish uncovered in the oven and bake for 35 to 40 minutes, or until the biscuit topping turns golden brown and the filling is bubbling.
07 - Let the dish rest for 5 to 10 minutes before serving. Optionally, garnish with chopped fresh parsley for added flavor and color.
