Cheddar Bay Biscuit Casserole
Dive into the cozy flavors of autumn with our Cheddar Bay Biscuit Casserole! This delightful dish combines tender chicken, creamy goodness, and the irresistible taste of buttery cheddar biscuits, all baked to golden perfection. Perfect for a weeknight dinner, it's a scrumptious way to enjoy the season's best!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- garlic pack that comes with the biscuits
🥩Meat & Seafood(2)
- chicken tenders
- cream of chicken
🥛Dairy & Eggs(4)
- melted butter
- Cheddar Bay Biscuit mix
- shredded cheese (240 ml)optionalonly half a cup available
- sour cream (240 ml)
🧂Spices & Seasonings(3)
- garlic powder
- more garlic powderoptional
- salt and pepper
🍯Sauces & Condiments(2)
- ranch packet mix
- more ranch powderoptional
Nutrition (per serving)
Calories
830
Protein
43g
Carbs
54g
Fat
48g
👨🍳 Instructions
- 1
Preheat your oven to 375°F.
- 2
Place chicken tenders in the bottom of a baking dish.
- 3
Add garlic powder, salt, pepper, and half of the ranch packet mix.
- 4
Bake in the oven for 20-25 minutes until cooked.
- 5
Mix up the Cheddar Bay Biscuit mix.
- 6
Shred the cooked chicken.
- 7
Add cream of chicken, shredded cheese, sour cream, and more ranch powder and garlic powder to the shredded chicken and mix together.
- 8
Spoon the Cheddar Bay Biscuit mix on top of the casserole.
- 9
Bake at 425°F for 15 minutes.
- 10
Mix melted butter with the garlic pack and pour on top of the biscuits.
💡 Pro Tips
- ✓Partially cook chicken tenders to 150-155°F internal temp (about 18 minutes at 375°F) instead of fully cooking before shredding, since they'll cook through during the final bake. This prevents drying out—fully cooked chicken loses an additional 8-12% moisture during the casserole's second bake cycle.timing150-155°F internal temp, 18 minutes first bake
- ✓Mix sour cream into the chicken filling at room temperature rather than cold, and fold it in last after other ingredients are combined. Cold sour cream (below 50°F) won't incorporate evenly into the warm shredded chicken and creates pockets of separation due to fat emulsion breakdown.techniqueRoom temperature (68-72°F)
- ✓Reduce sour cream to 3/4 cup per cup of cream of chicken soup since this casserole contains two ranch packets (approximately 2 tablespoons salt total). Excess dairy proteins combined with sodium salt-out, creating a grainy texture rather than a creamy binding sauce.ingredient3:4 ratio (sour cream to cream soup)
- ✓Prepare biscuit topping just before baking and spoon it on in roughly 1.5-2 inch dollops spaced ½ inch apart, rather than spreading smooth. This allows steam to escape between biscuits, preventing a dense, gummy center layer while achieving a crispy exterior through Maillard browning at 375°F.technique1.5-2 inch dollops, ½ inch spacing
- ✓Bake the final casserole for 18-22 minutes until biscuit tops reach 205-210°F internal temperature, checking at the 15-minute mark. This temperature ensures the biscuit dough's gluten network is set and residual moisture converts to steam; past 210°F, the dairy-based topping begins losing moisture and toughens.timing205-210°F internal temp, 18-22 minutes
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Cheddar Bay Biscuit Casserole
Dive into the cozy flavors of autumn with our Cheddar Bay Biscuit Casserole! This delightful dish combines tender chicken, creamy goodness, and the irresistible taste of buttery cheddar biscuits, all baked to golden perfection. Perfect for a weeknight dinner, it's a scrumptious way to enjoy the season's best!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- garlic pack that comes with the biscuits
🥩Meat & Seafood(2)
- chicken tenders
- cream of chicken
🥛Dairy & Eggs(4)
- melted butter
- Cheddar Bay Biscuit mix
- shredded cheese (240 ml)optionalonly half a cup available
- sour cream (240 ml)
🧂Spices & Seasonings(3)
- garlic powder
- more garlic powderoptional
- salt and pepper
🍯Sauces & Condiments(2)
- ranch packet mix
- more ranch powderoptional
Nutrition (per serving)
Calories
830
Protein
43g
Carbs
54g
Fat
48g
👨🍳 Instructions
- 1
Preheat your oven to 375°F.
- 2
Place chicken tenders in the bottom of a baking dish.
- 3
Add garlic powder, salt, pepper, and half of the ranch packet mix.
- 4
Bake in the oven for 20-25 minutes until cooked.
- 5
Mix up the Cheddar Bay Biscuit mix.
- 6
Shred the cooked chicken.
- 7
Add cream of chicken, shredded cheese, sour cream, and more ranch powder and garlic powder to the shredded chicken and mix together.
- 8
Spoon the Cheddar Bay Biscuit mix on top of the casserole.
- 9
Bake at 425°F for 15 minutes.
- 10
Mix melted butter with the garlic pack and pour on top of the biscuits.
💡 Pro Tips
- ✓Partially cook chicken tenders to 150-155°F internal temp (about 18 minutes at 375°F) instead of fully cooking before shredding, since they'll cook through during the final bake. This prevents drying out—fully cooked chicken loses an additional 8-12% moisture during the casserole's second bake cycle.timing150-155°F internal temp, 18 minutes first bake
- ✓Mix sour cream into the chicken filling at room temperature rather than cold, and fold it in last after other ingredients are combined. Cold sour cream (below 50°F) won't incorporate evenly into the warm shredded chicken and creates pockets of separation due to fat emulsion breakdown.techniqueRoom temperature (68-72°F)
- ✓Reduce sour cream to 3/4 cup per cup of cream of chicken soup since this casserole contains two ranch packets (approximately 2 tablespoons salt total). Excess dairy proteins combined with sodium salt-out, creating a grainy texture rather than a creamy binding sauce.ingredient3:4 ratio (sour cream to cream soup)
- ✓Prepare biscuit topping just before baking and spoon it on in roughly 1.5-2 inch dollops spaced ½ inch apart, rather than spreading smooth. This allows steam to escape between biscuits, preventing a dense, gummy center layer while achieving a crispy exterior through Maillard browning at 375°F.technique1.5-2 inch dollops, ½ inch spacing
- ✓Bake the final casserole for 18-22 minutes until biscuit tops reach 205-210°F internal temperature, checking at the 15-minute mark. This temperature ensures the biscuit dough's gluten network is set and residual moisture converts to steam; past 210°F, the dairy-based topping begins losing moisture and toughens.timing205-210°F internal temp, 18-22 minutes