Creamy Chicken Alfredo Biscuit Bake

 

Ingredients

2 cups cooked chicken, shredded or diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 (7 ounce) package sliced mushrooms, drained
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 (16 ounce) package refrigerated buttermilk biscuits, cut into quarters
2 tablespoons butter, melted

 

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. (5 minutes)
2. In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, mushrooms, Parmesan cheese, garlic powder, and black pepper. Stir well to ensure everything is evenly distributed. (8 minutes)
3. Spread the chicken mixture evenly into the prepared baking dish. (3 minutes)
4. Arrange the biscuit quarters evenly over the chicken mixture. (5 minutes)
5. Drizzle the melted butter over the biscuits. (2 minutes)
6. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly. (20-25 minutes)
7. Let stand for 5-10 minutes before serving. (5-10 minutes)

Pro tip
Using slightly warmed sour cream helps it blend more smoothly into the sauce, creating a richer texture.

Prep Time | 23-28 minutes
Cooking Time | 20-25 minutes
Total Time | 43-53 minutes
Calories | Approximately 450 per serving (estimate)
Servings | 8-10