Instructions
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Prep the Base: Preheat your oven to 375°F. In a large bowl, stir together the cream of chicken soup and your chopped chicken. If the mixture looks too thick, add a small splash of milk or water to help it bubble.
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Fill the Dish: Pour the chicken mixture into a 9×13 inch glass baking dish (just like the one in your photo). Spread it out evenly.
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The Biscuit Topping: Open the can of biscuits. You can place them on top whole for a look like the photo, or cut them into quarters to create a “cobbler” effect. Space them out slightly so the heat can circulate.
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Bake to Perfection: Slide the dish into the oven for 20–25 minutes. You’re looking for the biscuits to be deep golden brown and the chicken sauce to be bubbling up around the edges.
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Rest: Let it sit for 5 minutes before serving. This allows the sauce to thicken up so it doesn’t run all over the plate.
Pro Tip: To get that extra glossy, browned finish seen in the image, you can brush the tops of the biscuits with a little melted butter or a sprinkle of garlic powder halfway through baking.
