Ingredients:

  • 2 cups (340g) shredded rotisserie chicken, skin removed
  • 1 can (10.5 oz / 298g) condensed cream of chicken soup
  • 1/2 cup (120ml) full-fat sour cream
  • 1/2 cup (120ml) whole milk
  • 1 tsp (2g) onion powder
  • 1/2 tsp (1g) dried thyme
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) coarsely ground black pepper
  • 1 cup (150g) frozen peas and carrots
  • 1 can (16.3 oz / 462g) refrigerated flaky layers biscuits (8-count)
  • 1 1/2 cups (170g) sharp cheddar cheese, freshly shredded
  • 2 tbsp (28g) salted butter, melted
  • 1/2 tsp (1g) dried parsley or garlic salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, milk, onion powder, dried thyme, salt, and black pepper until velvety and uniform.
  3. Fold the shredded rotisserie chicken and the frozen peas and carrots into the sauce mixture.
  4. Open the biscuit can and cut each of the 8 biscuits into 4 equal quarters. You should have 32 small dough pieces. Toss the biscuit pieces into the chicken mixture. Use your hands or a spatula to ensure every side of the dough is slick with sauce.
  5. Pour the mixture into the prepared baking dish. Spread it out so the biscuits are in a relatively single layer, not piled on top of each other.
  6. Sprinkle the 1 1/2 cups of shredded cheddar evenly over the top.
  7. Slide into the oven and bake for 20 minutes. The sauce should be bubbling at the edges.
  8. Mix the 2 tbsp of melted butter with the parsley or garlic salt. Drizzle this over the partially baked biscuits.
  9. Bake for another 5 to 10 minutes until the biscuit tops are deeply golden and the cheese is sizzling. Let stand for 5 minutes before serving.