Description
A comforting and easy-to-make casserole featuring tender cooked chicken mixed with creamy French onion soup and dip, layered with cheddar cheese and buttery biscuit pieces, then baked until golden and bubbly, topped with crispy French fried onions for added texture.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chopped chicken
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 cup refrigerated sour cream French onion dip
- 1 cup shredded cheddar cheese
Biscuit Topping
- 1 (12-oz) can refrigerated Grands Jr biscuits (10 count)
- ¼ cup French fried onions
Instructions
- Preheat oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Prepare the mixture: In a large bowl, combine the cooked chopped chicken, unsalted cream of chicken soup, refrigerated sour cream French onion dip, and shredded cheddar cheese. Mix these ingredients thoroughly until well combined.
- Cut and mix biscuits: Cut each refrigerated biscuit into 4 pieces. Add the biscuit pieces to the chicken mixture and gently toss to coat all pieces with the creamy mixture.
- Assemble in pan: Pour the entire chicken and biscuit mixture into the prepared 9×13-inch pan, spreading evenly. Sprinkle the French fried onions evenly over the top for a crispy finish.
- Bake: Place the pan uncovered in the preheated oven and bake for 25 to 30 minutes. Bake until the casserole is bubbly and the biscuit pieces have turned golden brown.
- Serve: Remove from oven and let it cool slightly before serving to enjoy a comforting, cheesy chicken casserole.
Notes
- This recipe works great with leftover cooked chicken or rotisserie chicken for convenience.
- Use unsalted cream of chicken soup to control salt content; adjust seasoning accordingly.
- For a sharper flavor, substitute cheddar cheese with a blend including mozzarella or Monterey Jack.
- French fried onions added on top provide a crunchy texture—feel free to add more for extra crunch.
- To make this dish ahead, assemble in the baking pan, cover, and refrigerate for up to 24 hours before baking.
- Ensure biscuits are cut into small pieces to cook evenly within the casserole.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
