Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cooked and shredded
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) sour cream
  • 1 cup (113g) shredded cheddar cheese
  • 1/2 cup (57g) shredded Monterey Jack cheese
  • 1/2 cup (approximately 3) pickled jalapeños, finely chopped
  • 4 oz (113g) cooked bacon, crumbled
  • 1/4 cup (60ml) milk
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • Salt to taste
  • 1 (16 oz/450g) can refrigerated biscuit dough (8 biscuits), separated
  • 2 tbsp (30ml) melted butter
  • Optional: Everything Bagel Seasoning or Chopped Jalapeños for Garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine shredded chicken, softened cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, chopped jalapeños, crumbled bacon, milk, garlic powder, onion powder, and pepper. Mix well until everything is evenly combined. Taste and adjust seasoning with salt.
  3. Spread the chicken mixture evenly in the prepared baking dish.
  4. Arrange the biscuit dough evenly over the chicken mixture.
  5. Brush the tops of the biscuits with melted butter. Sprinkle with everything bagel seasoning or chopped jalapeños (if using).
  6. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly. The internal temperature of the chicken should reach 165°F (74°C).
  7. Let the casserole cool for a few minutes before slicing and serving.