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Chicken Taco Biscuit Casserole
Rachel Kim

Chicken Taco Biscuit Casserole

Small biscuit pieces bake across a thick chicken-and-bean filling, giving this pan a pot-pie shape with taco-night seasoning. The filling is heated before the dough goes on so biscuit bottoms begin cooking immediately. Keep open gaps between pieces; one solid dough lid traps steam and stays gummy underneath.
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Prep Time 22 minutes
Cook Time 32 minutes
Total Time 54 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups shredded cooked chicken
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 cup drained corn
  • 1 1/2 cups thick tomato salsa
  • 1 cup sour cream
  • 2 cups shredded cheddar divided
  • 1 can 16.3 oz refrigerated biscuit dough
  • 1 tbsp melted butter

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Stir the chicken, beans, corn, salsa, sour cream and 1 cup cheddar in a skillet over medium heat until steaming.
  3. Transfer the filling to the dish and add the remaining cheddar.
  4. Cut each biscuit into quarters, arrange the pieces over the hot filling with open gaps and brush with melted butter.
  5. Bake for 26 to 32 minutes until the biscuit centers are cooked and deeply browned.
  6. Rest 10 minutes before serving.