Freezer-Friendly Chicken and Gravy Biscuit Bake

🥣 Make-Ahead Instructions:
1 Mix the base: In a big ol’ bowl, stir together the soup, sour cream, milk, seasonings, cheese, chicken, and veggies. This is your creamy casserole base.
2 Portion it out: Grab a jumbo silicone muffin pan and lightly spray it with nonstick spray. Spoon the mixture evenly into each cup, filling to about ¾ full. You should get 6–8 big servings depending on your scoopin' style.
3 Freeze: Pop the whole silicone pan into the freezer uncovered for 4–6 hours, or until solid. Then pop those glorious frozen hunks of comfort out of the cups, and store in a large freezer bag or airtight container. label with the date and “Top with biscuits before baking,” then freeze for up to 3 months.
🔥 To Bake from Frozen:
5 Preheat oven to 375°F and place frozen portions into individual ramekins (sprayed or buttered, of course).
6 Top with a biscuit (or a half, if you want to cut some of the carbs) straight from the can. Press it gently on top like a little biscuit hat.
7 Brush with butter and sprinkle with parsley like you’re the main character in a Southern baking montage.
8 Bake for 25–30 minutes, or until bubbly around the edges and the biscuit is golden and cooked through.
9 Let it cool for a few minutes before you dig in—unless you enjoy scalding your mouth on molten gravy. (We’ve all been there.)