👩🍳 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper.
- Stir in the shredded chicken and half of the cheddar cheese.
- Add the biscuit quarters and gently fold until everything is coated in the creamy mixture.
- Pour into the prepared baking dish, spreading evenly.
- Sprinkle the remaining cheddar cheese on top and drizzle with melted butter.
- Bake for 30–35 minutes, or until the biscuits are golden brown and cooked through.
- Garnish with fresh parsley before serving.
🍴 Tips & Variations
- Veggie Boost: Add peas, corn, or mixed vegetables for extra nutrition.
- Cheese Swap: Try mozzarella, Monterey Jack, or pepper jack for a different flavor twist.
- Make It Spicy: Add a dash of hot sauce or red pepper flakes for a kick.
✅ Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
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