There’s something deeply satisfying about pulling a bubbling casserole out of the oven—especially one like this chicken and biscuits casserole, where creamy filling meets golden, fluffy biscuit topping in every spoonful. It’s not just a dish; it’s a warm invitation to gather around the table. This recipe brings together convenience and flavor, using simple, accessible ingredients to create a hearty, homestyle meal that feels like it took hours—but doesn’t. Whether you’re feeding a crowd or just craving comfort, this cozy casserole delivers every time.
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CHICKEN AND BISCUITS CASSEROLE: The Ultimate Comfort Food Bake
- Total Time: 55 minutes
- Yield: Serves 6
Description
This chicken and biscuits casserole is the ultimate cozy bake—loaded with creamy sauce, tender chicken, veggies, cheddar cheese, and fluffy biscuit topping. It’s a comforting, family-friendly dinner made easy.
Ingredients
2 cans (10.5 ounces each) cream of chicken soup
1 cup milk
1 teaspoon garlic powder
½ teaspoon all-purpose poultry seasoning
½ teaspoon ground black pepper
12 ounces refrigerated biscuit dough
1 cup frozen peas and carrots
1 cup shredded cheddar cheese
2 cups cooked chicken, shredded or diced
¼ cup sliced green onions (optional)
Instructions
1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, poultry seasoning, and black pepper until smooth.
3. Separate the biscuit dough and cut each biscuit into four pieces. Add them to the bowl and gently stir to coat.
4. Stir in the peas and carrots, shredded cheese, and cooked chicken until evenly combined.
5. Transfer the mixture into the prepared baking dish and spread it out evenly.
6. Bake uncovered for 35–45 minutes, until the biscuits are puffed and golden and the sauce is bubbling around the edges.
7. If the top browns too quickly, loosely cover with foil and continue baking until the center is fully cooked.
8. Let the casserole rest for a few minutes, garnish with green onions if desired, and serve warm.
Notes
For a shortcut, use rotisserie chicken. You can swap the veggies with frozen corn, green beans, or chopped spinach. Add a pinch of red pepper flakes for a mild kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American
Why CHICKEN AND BISCUITS CASSEROLE Is a Dinner Game-Changer
The magic of this dish lies in its blend of tradition and ease. It’s a modern take on old fashioned chicken and biscuits, where the essence of Sunday supper meets weeknight practicality. For generations, families have relied on warm, creamy casseroles to bring everyone together—and this one continues the tradition, only with a much simpler process.
What makes this recipe a true lifesaver for busy evenings is how effortlessly it comes together. Just a few pantry staples and some leftover chicken, and you’re already halfway there. This simple chicken and biscuits recipe doesn’t require hours in the kitchen or multiple pans—it’s all baked in one dish, making cleanup nearly as comforting as the meal itself.
It also transforms leftovers into something genuinely crave-worthy. Got leftover chicken from the night before? Mix it in. Extra frozen veggies you need to use up? Toss them in. The result is a creamy, biscuit-topped casserole that feels indulgent but couldn’t be easier to pull off.
Ingredients That Make This CHICKEN AND BISCUITS CASSEROLE Irresistible
What sets this bake apart is how a few key ingredients come together to build layers of flavor and texture. Cream of chicken soup may be a shortcut, but it’s a strategic one—it gives you a rich, velvety base without having to make a roux from scratch. Mixed with milk, garlic powder, and a dash of poultry seasoning, it becomes the perfect canvas for your savory filling.
The biscuit topping is where the fun really begins. Using refrigerated biscuit dough saves time and delivers consistently tender, golden pieces that soak up all that creamy sauce underneath. Cutting each biscuit into quarters ensures they cook through evenly while puffing up beautifully in the oven.
Don’t overlook the frozen peas and carrots. Not only do they add vibrant color and texture, but they also bring a subtle sweetness that balances the savory richness of the dish. The cheddar cheese, meanwhile, melts into the filling, adding a sharp, creamy finish that ties everything together.
Step-by-Step to a Perfectly Baked Casserole
The key to making this casserole work is getting each element layered and baked just right. Start by whisking together the soup, milk, and seasonings until smooth—this is your sauce foundation. Once you’ve cut and added the biscuit dough, toss it gently to coat every piece evenly. This step ensures the biscuits soak in flavor and don’t bake up dry.
When you stir in the shredded chicken, frozen veggies, and cheese, aim for even distribution. You want each scoop of the finished dish to have a bit of everything—creamy sauce, juicy chicken, and pops of tender vegetables. Spread the mixture evenly in a greased baking dish to prevent any dough clumping in the corners.
Bake uncovered so the tops of the biscuits turn golden and crisp while the sauce bubbles beneath. If it starts to brown too quickly, a loose foil tent will keep things on track without trapping steam. You’ll know it’s done when the center is piping hot and the biscuits are puffed and golden brown.
Easy Tips to Make This CHICKEN AND BISCUITS CASSEROLE Your Own
This dish is wonderfully adaptable. If peas and carrots aren’t your favorite, swap in frozen corn, green beans, or even sautéed mushrooms. It’s an easy way to cater to picky eaters or use up what you have on hand. Speaking of customization, this cheesy mushroom spinach pasta is another great one-dish recipe if you’re in the mood for veggie-forward comfort.
Leftover rotisserie chicken is a game-changer here. Not only does it save time, but it adds extra flavor from the seasoning baked into the bird. Just shred it and stir it right in. And don’t be afraid to tweak the seasonings. A pinch of thyme, a splash of hot sauce, or even a spoonful of Dijon mustard can add subtle complexity without overwhelming the familiar flavors.
If you’re a cheese lover, try mixing in different blends like Monterey Jack or sharp white cheddar. A little grated Parmesan on top before baking adds a savory crust that pairs beautifully with the flaky biscuits.
What to Serve with CHICKEN AND BISCUITS CASSEROLE
This casserole is filling on its own, but pairing it with a light side can round out the meal. A crisp green salad with a tangy vinaigrette offers a refreshing contrast to the creamy richness. You could also serve it with steamed green beans or roasted Brussels sprouts for a bit of crunch and color on the plate.
For an ultra-comforting dinner, serve alongside a cup of warm broth or soup. Something like a light chicken consommé or a tomato-based vegetable soup adds depth without competing with the main dish.
When you want to go all-in on comfort, pair this casserole with buttery mashed potatoes or a helping of garlicky roasted sweet potatoes. It’s the kind of meal that invites seconds—and maybe thirds.
Leftovers and Storage Tips for CHICKEN AND BISCUITS CASSEROLE
This dish holds up beautifully the next day, making it perfect for leftovers or meal prep. Store any remaining casserole in an airtight container in the fridge for up to four days. When reheating, cover it with foil and warm it in a 350°F oven until heated through to maintain the biscuit texture.
Freezing is also an option. Portion individual servings into freezer-safe containers for quick lunches or dinners. To reheat from frozen, allow it to thaw in the fridge overnight before baking or microwaving.
Leftovers can be creatively repurposed, too. Spoon them over a slice of toasted sourdough, turn them into a savory pie filling, or mix them into a breakfast scramble. Much like this creamy chicken Alfredo orzo, the flavors improve after a day or two, making this casserole a smart make-ahead choice.
FAQs About Chicken and Biscuits Recipes
What is the difference between old fashioned chicken and biscuits and modern versions?
Old fashioned versions often involve scratch-made gravy and hand-mixed biscuit dough, sometimes even cooked in a cast iron skillet. Modern recipes like this one use shortcuts like canned soup and store-bought dough to save time without sacrificing flavor.
How do I make a simple chicken and biscuits recipe without canned soup?
If you prefer to skip the canned version, make a quick homemade sauce using butter, flour, chicken broth, and a splash of cream. Season with garlic, herbs, and salt to mimic the flavor of cream of chicken soup.
Can I make chicken and biscuits casserole ahead of time?
Absolutely. Assemble everything in the baking dish, cover, and refrigerate up to 24 hours before baking. For best results, let it sit at room temperature for 15–20 minutes before going into the oven.
What’s the best biscuit dough for casseroles?
Refrigerated biscuits work well because they’re easy and consistent, but feel free to use homemade drop biscuit dough for a more rustic touch. Just be sure the dough pieces are small enough to cook through thoroughly.
Conclusion: Why This Chicken and Biscuits Bake Deserves a Spot in Your Dinner Rotation
When it comes to hearty, reliable meals that hit the spot every time, this chicken and biscuits casserole is hard to beat. It delivers all the comfort of a classic home-cooked dinner with a fraction of the effort, making it ideal for busy weeknights, Sunday suppers, or cozy gatherings. It’s endlessly adaptable, wonderfully filling, and best of all—it brings people together. Once you’ve made it, don’t be surprised if it becomes a staple in your kitchen. It’s that kind of recipe.
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