Preparing the Chicken Mixture:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Mix the ingredients: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Add vegetables: Fold in the thawed mixed vegetables.
- Transfer to baking dish: Pour the chicken mixture into the prepared baking dish, spreading it out evenly.
Making the Biscuit Topping:
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut in the butter: Add the cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add milk: Pour in the milk and stir just until the dough comes together; do not overmix.
- Form biscuits: Drop spoonfuls of the biscuit dough evenly over the chicken mixture in the baking dish. You don’t need to spread it out as the biscuits will expand and join together during baking.
Baking:
- Bake the casserole: Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the biscuits are golden brown and the chicken mixture is bubbly.
- Cool slightly: Let the casserole cool for a few minutes before serving.
Serving:
- Garnish and serve: Optionally, sprinkle chopped fresh parsley over the top for a touch of color and freshness.
- Enjoy: Serve warm directly from the baking dish.
This Creamed Chicken and Biscuits Casserole is a hearty meal that combines the creamy, savory flavors of the chicken mixture with the soft, flaky texture of homemade biscuits. It’s a crowd-pleaser that’s sure to become a favorite in your recipe collection.
