Preheat the oven:
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Make the filling:
In a large bowl, combine the cooked chicken, broccoli, cream of chicken soup, sour cream, cheddar cheese, garlic powder, salt, and pepper. Mix until evenly combined.
Assemble the casserole:
Spread the chicken mixture into the prepared baking dish in an even layer.
Add the biscuit topping:
Cut each biscuit into quarters. Gently press the biscuit pieces into the top of the casserole mixture, spacing them out slightly so they have room to puff up.
Bake:
Bake uncovered for 25–30 minutes, or until the biscuits are puffed and golden brown and the filling is bubbling around the edges.
Finish and serve:
For extra richness, brush the tops of the biscuits with melted butter after baking. Let rest for 5 minutes before serving warm.
Variations:
Add a dash of Dijon mustard or hot sauce to the chicken mix for an extra kick.
Swap in Monterey Jack or mozzarella cheese for a different melt and flavor.
Stir in cooked bacon or sautéed mushrooms for added richness.
Tips:
For more even browning, rotate the casserole halfway through baking.
If the biscuits brown too quickly, tent with foil during the last 10 minutes.
Letting the casserole rest before serving helps the sauce thicken and the flavors meld.
