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