It’s 6pm, you’re tired, and everyone’s hungry. This chicken biscuit casserole is the perfect solution for your busy evening. It is warm, creamy, and incredibly satisfying for the whole family.
You can have this hearty meal on the table in under an hour. It delivers that homemade taste without the all-day effort. Your kitchen will smell like warm comfort food in no time.
Why This Recipe Is a Winner
You will love how fast this dish comes together. It is perfect for chilly fall evenings when you need extra warmth. This recipe uses simple ingredients you likely already have on hand.
You get a complete meal in one dish with minimal cleanup. Even the pickiest eaters will enjoy the cheesy biscuit topping. It is a reliable win for any home cook.
Simple Cooking Method
This method is very straightforward and stress-free. You just whisk the sauce, stir in the chicken, and bake. Using store-bought biscuits is a huge time-saving shortcut for you.
Beginner cooks can master this recipe with total confidence. You do not need any fancy equipment or special skills. Just follow the steps for a golden, bubbly result every time.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh or frozen ingredients work beautifully here.
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup frozen peas and carrots
- 0.5 cup sour cream
- 0.5 cup whole milk
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon ground black pepper
- 1 can (12 oz) refrigerated biscuit dough
- 1 cup shredded cheddar cheese
Step-by-Step Directions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper.
- Fold in the shredded chicken and frozen vegetables until well combined.
- Pour the chicken mixture into a 9×13 inch baking dish and spread into an even layer.
- Bake the mixture for 15 minutes to ensure the base is hot.
- Remove the dish from the oven and arrange the biscuit dough pieces on top of the chicken mixture.
- Sprinkle shredded cheddar cheese evenly over the biscuits.
- Return to the oven and bake for an additional 15 minutes or until the biscuits are golden brown and the center is cooked through.
- Allow the casserole to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this dish warm right from the baking pan. Add a fresh green salad on the side for a crunch. This creates a perfectly balanced and colorful family dinner.
You can also pair it with steamed broccoli or roasted green beans. Set the table and enjoy a cozy night in with your loved ones. It is pure comfort in every single bite.
Storage & Reheating
Keep any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat individual portions in the oven at 350°F for 10 minutes. This helps keep the biscuits nice and flaky for later. Avoid the microwave if you want to keep the texture perfect.
Tips for Best Results
- Don’t skip the resting time to let the sauce thicken.
- Avoid overmixing the base to keep the texture light.
- Use a rotisserie chicken to save even more time.
- Bake the base first so the biscuits don’t get soggy.
- For Thanksgiving, add a pinch of dried sage or thyme.
- Upgrade the dish by using sharp white cheddar cheese.
- Check the biscuits early to ensure they don’t over-brown.
Easy Flavor Ideas
- Swap the peas for corn if your kids prefer it.
- Use a gluten-free biscuit dough for a dietary swap.
- Add a dash of hot sauce for a spicy kick.
- Try cream of mushroom soup for a deeper earthy flavor.
Common Questions
Can I make this ahead of time?
You can prepare the chicken base earlier in the day. Keep it covered in the fridge until you are ready. Just add the biscuits and cheese right before you bake it.
Can I use raw chicken?
This recipe requires pre-cooked chicken for the best results. Using raw chicken will release too much moisture and make it runny. Rotisserie chicken is a perfect, easy choice here.
Will my kids eat the vegetables?
The creamy sauce and cheese usually win over picky eaters. The vegetables are cut small and blend right into the base. It is a great way to sneak in some nutrition.
I hope this cozy chicken biscuit casserole brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Alex
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup frozen peas and carrots
- 0.5 cup sour cream
- 0.5 cup whole milk
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon ground black pepper
- 1 can (12 oz) refrigerated biscuit dough
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper.
- Fold in the shredded chicken and frozen vegetables until well combined.
- Pour the chicken mixture into a 9x13 inch baking dish and spread into an even layer.
- Bake the mixture for 15 minutes to ensure the base is hot.
- Remove the dish from the oven and arrange the biscuit dough pieces on top of the chicken mixture.
- Sprinkle shredded cheddar cheese evenly over the biscuits.
- Return to the oven and bake for an additional 15 minutes or until the biscuits are golden brown and the center is cooked through.
- Allow the casserole to rest for 5 minutes before serving.
