I can't stop eating this – 4 times in 30 days, seriously!

Servings: 6

2 cups cooked chicken, shredded
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 can (16.3 oz) refrigerated biscuit dough
2 tablespoons melted butter
1 tablespoon chopped fresh parsley (optional)

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until well blended.

Add the shredded chicken and half of the cheddar cheese to the mixture. Stir to combine.

Cut each biscuit into quarters and gently fold them into the chicken mixture until they are well coated.

Pour the mixture into a greased 9x13-inch baking dish, spreading it out evenly.

Sprinkle the remaining cheddar cheese over the top.

Drizzle the melted butter over the cheese.

Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.

Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.