Name: Cheesy Mexican Chicken Biscuit Casserole – Easy Comfort Food Bake
Ingredients: 3 cups cooked shredded chicken (rotisserie works great); 1 can (10.5 oz) cream of chicken soup; 1 can (10 oz) Rotel diced tomatoes with green chilies; 1 cup sour cream; 1 packet taco seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon paprika; ½ teaspoon salt (adjust to taste); ½ teaspoon black pepper; 1 can refrigerated flaky biscuits, cut into quarters; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; Optional: ½ cup green onions, sliced; 1 cup black beans, drained; 1 cup corn; ½ cup diced bell peppers; Pickled jalapeños, sliced

Ingredients

Scale

For the Casserole Base:

3 cups cooked shredded chicken (rotisserie works great)
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Rotel diced tomatoes with green chilies
1 cup sour cream
1 packet taco seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper

For the Biscuits & Cheese Layer:

1 can refrigerated flaky biscuits, cut into quarters
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Optional: ½ cup green onions, sliced

Optional Add-Ins:

1 cup black beans, drained
1 cup corn
½ cup diced bell peppers
Pickled jalapeños, sliced

Instructions

Step 1: Preheat the Oven

Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: Prepare the Chicken Mixture

In a large bowl, combine shredded chicken, cream of chicken soup, Rotel, sour cream, taco seasoning, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly until creamy and well-blended.

Step 3: Add Optional Ingredients

If you want extra heartiness or color, fold in corn, beans, peppers, or jalapeños. These additions enhance both flavor and texture.

Step 4: Prepare the Biscuits

Cut each biscuit into quarters. Toss gently to separate pieces. Spread the biscuit chunks evenly across the bottom of the prepared baking dish.

Step 5: Add Chicken Mixture

Pour the creamy chicken mixture over the biscuits, spreading evenly to coat all biscuit pieces.

Step 6: Add the Cheese

Top the casserole generously with shredded cheddar and Monterey Jack cheese. Add sliced green onions for extra flavor.

Step 7: Bake

Bake uncovered for 35–45 minutes, or until biscuits are cooked through, the top is golden, and the casserole is bubbly at the edges.

Step 8: Rest Before Serving

Let the casserole sit for 5–10 minutes to firm up. This makes slicing much easier.

Notes

Make sure your chicken mixture is not overly watery. Rotel should be drained slightly if too juicy. Too much liquid can prevent biscuits from cooking fully.