This chicken and biscuit casserole is as easy to clean up as it is to make! With all the ingredients mixed into one dish, you’ll enjoy this 40-minute dish for a comforting and flavorful dinner with minimal fuss.
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This chicken and biscuit casserole is pure comfort food—hearty, flavorful, and easy to make. It’s creamy, cheesy and comforting. All the good things!
With tender chicken, a creamy sauce full of vegetables, and a golden, fluffy biscuit topping, it’s like a warm hug in a dish, the kind you want to dig into.
In just 10 minutes of prep time, you’ll have a satisfying meal perfect for busy weeknights or cozy family dinners. It’s my go-to recipe when I need a comforting hug in food form.
Craving Comfort
- Another recipe that requires minimal preparation and delivers on coziness is ham and potato soup; let the slow cooker do the work for you on this recipe.
- And for easy casseroles, try making this hashbrown hamburger casserole, cheesy rice and turkey casserole, or meatball pasta casserole next!
Recipe Highlights
Here’s why you’ll love this chicken and biscuit recipe:
- This dish is made directly in the baking dish.
- This is a hearty and comforting dinner.
- This recipe takes just 10 minutes of your time.
- 30-40 minutes of baking time for a quick-to-make dish.
Chicken & Biscuit Casserole Ingredients
Condensed cream of chicken soup – Adds a rich, creamy base to the casserole, ensuring a comforting and hearty texture.
Milk – Helps to create a smooth sauce, blending with the cream of chicken soup to enhance the casserole’s richness. To amp up the overall flavor you can even use homemade buttermilk.
Chicken – For the chicken you can use rotisserie chicken or cook the chicken for this recipe. If you cook the chicken make sure you season the chicken well with salt and pepper.
Frozen mixed vegetables – Contributes a variety of textures and nutrients, making the casserole more hearty and nutritious. You can use your favorite variety, carrots and peas are a common choice.
Refrigerated biscuits – Form the biscuit topping which bakes up fluffy and golden, creating a delicious, comforting layer on top. Using a can of refrigerated biscuit dough makes this recipe quick and easy to throw together, but you can also use homemade biscuit dough.
Cheese – For the cheese, you can replace it with any cheese you have on hand such as mozzarella, pepper jack cheese, or Monetery jack cheese.
Seasoning – You can add any seasonings you like, such as rosemary, Italian seasoning, or even spicy seasonings, such as cajun, red pepper flakes, or cayenne pepper.
How To Make
Step 1. Add the soup, milk, and seasonings to a 9×13 baking dish, and mix until combined.
Step 2. Add the chicken, vegetables and cheese. Mix until combined.
You can optionally mix all of these ingredients in a large bowl and then pour them into the baking pan.
Step 3. Cut the biscuits into quarters with a pair of scissors. Add the biscuits to the casserole. Gently mix until coated.
Step 4. Bake for about 40 minutes. After 20 minutes, use a spoon and gently turn the biscuits over so the other side can bake. Continue baking until the biscuits are golden brown.
Variations
- Leftover Turkey and Cranberry – Substitute cooked chicken with leftover turkey, and add a spoonful of cranberry sauce for a festive twist.
- Buffalo Chicken – Mix shredded chicken with buffalo sauce for a spicy kick, and top with blue cheese crumbles before baking.
- Cheesy Broccoli and Chicken – Mix in steamed broccoli and extra cheddar cheese for a creamy, cheesy version with added veggie goodness.
- Chicken Alfredo – Substitute the cream of chicken soup with Alfredo sauce for a rich, Italian-inspired twist. Add mushrooms or sun-dried tomatoes for extra flavor.
FAQ’s
You can keep the leftovers in an airtight container in the fridge for up to 3 days.
Equipment Needed
These kitchen tools make this recipe a breeze:
- Cutting board
- Knife
- 9×13 baking dish
- Spoon
- Aluminum foil
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Chicken and Biscuits Casserole
Equipment
Ingredients
- 2 10.5 ounce cans of condensed cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon poultry seasoning
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon coarse kosher salt
- 1 pound shredded cooked chicken (3 cups)
- 2 cups frozen mixed vegetables carrots and peas
- 1 cup sharp shredded cheddar cheese
- 1 12 to 16 ounce can refrigerated biscuits cut into quarters
- 3 tablespoons chopped parsley
Instructions
- Preheat the oven to 375° F.
- In a 9×13 baking dish add the soup, milk, and seasonings. Mix until combined.
- Add the chicken, vegetables and cheese. Mix until combined.
- Cut the biscuits into quarters with a pair of scissors.
- Add the biscuits to the casserole. Gently mix until coated.
- Bake for about 40 minutes or until the biscuits are golden brown. Halfway through baking, gently turn the biscuits over with a spoon so the undersides can bake.
- Remove from the oven and top with the chopped parsley.
Notes
- Seasoning: You can add any seasonings you like such as rosemary, Italian seasoning, or even a spicy seasoning such as cajun, red pepper flakes, or cayenne pepper.
- Chicken: For the chicken you can use rotisserie chicken or cook the chicken for this recipe. If you cook the chicken make sure you season the chicken well with salt and pepper.
- Cheese: For the cheese you can replace it with any cheese you have on hand such as mozzarella, pepper jack cheese, or Monetery jack cheese.
- You can keep the leftovers in the fridge for up to 3 days.
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Nutrition
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Do you have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Hi my biscuits were Brown on top but we’re all doing underneath can I re cook after it’s been refrigerated please help
The biscuits aren’t raw but can be soft on the bottom from being baked in the casserole, similar to dumplings in chicken and dumpling soup. If you prefer a firmer biscuit, try mixing everything together first, then placing the biscuits on top and baking. You can reheat the casserole in the oven once refrigeratored. I would cover the dish with foil to keep the casserole from drying out.
It’s best to flip the biscuits half way through baking to get the bottoms cooked.
Absolutely delicious!! Will be adding this to our regular rotation! Perfection!
Thanks for posting!
The quantities for this recipe have disappeared. How can I get them back?
Thanks for letting me know about the Chicken and Biscuit Casserole recipe. I had several like that and they all disappeared on the same day. I wouldn’t have known that if it wasn’t for you telling me.