I Can’t Stop Eating This – 4 Times in 30 Days!

Directions:

1. Preheat oven to 350°F (175°C).

2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.

3. Stir in the shredded chicken and half of the cheddar cheese.

4. Cut each biscuit into quarters and gently fold them into the chicken mixture until evenly coated.

5. Spread the mixture into a greased 9×13-inch baking dish.

6. Sprinkle the remaining cheddar cheese on top.

7. Drizzle with melted butter.

8. Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.

9. Let cool for a few minutes before serving and garnish with chopped parsley if desired.

Variations & Tips:

• Add a bit of heat with a can of diced green chilies or a teaspoon of smoked paprika.

• Swap cheddar for Monterey Jack or pepper jack cheese for a different flavor.

• For a lighter version, use reduced-fat sour cream and cheese.

• Boost the heartiness by adding cooked vegetables like peas or carrots.