Cheesy Chicken and Broccoli Biscuit Bake
Ingredients
- 1 can 10.5 oz. cream of chicken soup
- 1 cup sour cream
- 1 Tbsp. ranch seasoning
- 2 cups shredded Cheddar cheese divided
- 2 cups frozen broccoli florets
- 1 can 16.3 oz. can refrigerated biscuits
- Fresh parsley optional
Instructions
- Preheat oven to 350 F and grease a 9×13-inch glass baking dish.
- In a large bowl, combine the chicken, cream of chicken soup, sour cream, ranch seasoning, 1 cup of the shredded cheddar and the broccoli florets; set aside.
- Open the can of biscuits and cut each into 4 pieces. Place half of the biscuits into the prepared pan.
- Spoon the chicken filling over the biscuits. Place the remaining biscuits over the filling. Sprinkle with remaining cheese.
- Bake for about 25 minutes, or until bubbly, the biscuits are golden brown and no longer doughy in the center.
Notes
HELPFUL HINTS
Use canned chicken, rotisserie chicken, leftover grilled chicken, etc. Try using other vegetables –
peas, green beans, etc. Add some spice by using pepper jack cheese rather than cheddar.
Use canned chicken, rotisserie chicken, leftover grilled chicken, etc. Try using other vegetables –
peas, green beans, etc. Add some spice by using pepper jack cheese rather than cheddar.
Tried this recipe?Let us know how it was!
