Get ready for a dinner that feels like a warm hug on a plate. This Chicken Biscuit Casserole is the perfect weeknight meal, combining a rich, creamy chicken and vegetable filling with a topping of golden, fluffy biscuits. It’s a simple, savory dish that brings the classic comfort of chicken pot pie into an easy-to-make casserole form. Whether you need a guaranteed family-pleaser or a cozy meal for a chilly evening, this recipe is a must-try.
Why You’ll Love This Chicken Biscuit Casserole Recipe
This isn’t just another casserole; it’s a game-changer for your dinner rotation. Here’s why it stands out:
- Incredibly Easy: Using cooked chicken and canned biscuits makes preparation a breeze. You can have this in the oven in under 20 minutes!
- Ultimate Comfort Food: The combination of creamy chicken filling and tender biscuits is pure comfort. It’s a nostalgic meal that everyone at the table will love.
- Perfectly Balanced: It’s a complete meal in one dish, with protein, vegetables, and carbs all baked together in perfect harmony.
- Customizable: Feel free to swap in your favorite vegetables or use leftover turkey instead of chicken. It’s a versatile recipe that’s easy to adapt.
The Simple Ingredients You’ll Need
You only need a handful of pantry staples to bring this delicious casserole to life. It’s designed for simplicity without sacrificing flavor.
- Cooked Chicken: About 3 cups, shredded or cubed. A rotisserie chicken works perfectly here!
- Cream of Chicken Soup: Two cans create the rich, creamy base of the sauce.
- Milk: Helps to thin the sauce to the perfect consistency.
- Sour Cream: Adds a wonderful tangy creaminess that balances the richness.
- Frozen Mixed Vegetables: A classic combination of peas, carrots, corn, and green beans saves you chopping time.
- Cheddar Cheese: Shredded cheese melted into the sauce and sprinkled on top adds a savory, cheesy pull.
- Seasoning: A simple mix of garlic powder, onion powder, salt, and black pepper.
- Canned Biscuits: One can of refrigerated biscuits for that perfect fluffy topping.
How to Make Chicken Biscuit Casserole Step-by-Step
This recipe is as simple as mix, dump, and bake. Follow these steps for a perfect result.
- Preheat and Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Make the Creamy Filling: In a large bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth. Stir in the garlic powder, onion powder, salt, and pepper.
- Combine Ingredients: Gently fold in the cooked chicken, frozen mixed vegetables, and 1 cup of the shredded cheddar cheese. Mix until everything is evenly coated in the creamy sauce.
- Assemble the Casserole: Pour the chicken mixture into your prepared baking dish and spread it into an even layer.
- Add the Topping: Arrange the refrigerated biscuits evenly over the top of the filling. Sprinkle the remaining ½ cup of cheddar cheese over the biscuits.
- Bake to Perfection: Bake for 25-30 minutes, or until the filling is hot and bubbly and the biscuits are golden brown and cooked through.
Tips for Perfect, Fluffy Biscuits (Every Time!)
The biscuit topping is the star of this Chicken Biscuit Casserole. Here’s how to make sure it comes out perfect.
- Don’t Overcrowd the Biscuits: Leave a little space between the biscuits to allow them to expand and cook evenly.
- Ensure the Filling is Warm: A hot filling helps the bottom of the biscuits steam and cook through, preventing a doughy center. If your filling is cold, consider baking it for 10 minutes before adding the biscuits.
- Brush with Butter: For extra-golden, flavorful biscuits, brush the tops with a little melted butter before baking.
Easy Variations and Substitutions
One of the best things about this recipe is its versatility. Here are a few ideas to make it your own.
- From-Scratch Sauce: If you’re not a fan of canned soup, you can make a simple cream sauce with butter, flour, milk, and chicken broth.
- Different Veggies: Feel free to add other vegetables like broccoli florets, mushrooms, or celery.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little kick. For another easy weeknight casserole, try our Cheesy Pasta Casserole.
What to Serve with Your Casserole
This dish is hearty enough to be a meal on its own, but it also pairs wonderfully with simple sides. A fresh green salad with a vinaigrette or a side of steamed green beans or roasted asparagus complements the creamy richness of the casserole perfectly. For an extra dose of comfort, serve it alongside our classic Baked Macaroni and Cheese.
Storing and Reheating Leftovers
Leftovers are one of the best parts of making a casserole! Store any extra Chicken Biscuit Casserole in an airtight container in the refrigerator for up to 4 days. To reheat, you can use the microwave for individual portions or place the casserole back in an oven-safe dish and bake at 350°F (175°C) until warmed through. Note that the biscuits will soften a bit upon refrigeration.
Frequently Asked Questions
Absolutely! Using a rotisserie chicken is a fantastic time-saver for this recipe. Simply shred about 3 cups of chicken from one rotisserie chicken and you’re ready to assemble the casserole.
Yes, you can prepare the chicken filling up to 2 days in advance and store it, covered, in the refrigerator. When ready to bake, heat the filling first, then top with the biscuits and bake as directed for best results.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat individual portions in the microwave or a toaster oven until warmed through. The biscuits will soften upon storage but will still be delicious.
The key is to ensure the filling is hot and bubbly *before* you add the biscuits. Placing the biscuits on a hot base helps them cook through properly, resulting in a fluffy, not soggy, topping.
This casserole is a hearty meal on its own, but it pairs wonderfully with a simple green salad, steamed green beans, or roasted broccoli to add a fresh, crisp element to the meal.
Get the Full Recipe Below!
Chicken Biscuit Casserole: The Ultimate Comfort Food
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth. Stir in the garlic powder, onion powder, salt, and pepper.
- Gently fold in the cooked chicken, thawed mixed vegetables, and 1 cup of the shredded cheddar cheese. Mix until everything is evenly coated.
- Pour the chicken mixture into your prepared baking dish and spread it into an even layer.
- Arrange the 8 refrigerated biscuits evenly over the top of the filling. Sprinkle with the remaining ½ cup of cheddar cheese.
- Bake for 25-30 minutes, or until the filling is hot and bubbly and the biscuits are golden brown and cooked through.
- Let the casserole rest for 5 minutes before serving. Enjoy!
Notes
Ensure your frozen vegetables are thawed to prevent excess water in the casserole.
Feel free to substitute with a different blend of cheese, like a cheddar-jack mix.
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