Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 can (16.3 ounces) refrigerated biscuits
• 1/2 cup milk
• 1/2 cup frozen peas and carrots, thawed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons butter, melted

Procedure

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish or casserole dish.
3. In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, shredded cheddar cheese, milk, peas and carrots, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
4. Open the can of refrigerated biscuits and cut each biscuit into quarters.
5. Gently fold the biscuit pieces into the chicken mixture until evenly distributed.
6. Pour the chicken and biscuit mixture into the prepared baking dish, spreading it out evenly.
7. Sprinkle the grated Parmesan cheese evenly over the top.
8. Drizzle the melted butter over the top of the casserole.
9. Place the casserole in the preheated oven and bake for 30-35 minutes, or until the biscuits are golden brown and cooked through, and the casserole is bubbling around the edges.
10. Once baked, remove the casserole from the oven and let it cool for a few minutes before serving.
11. Serve hot, and enjoy this comforting and delicious Chicken Bubble Biscuit Bake Casserole!