Let Me Tell You About My Chicken and Biscuits Casserole
So, here’s the thing: Chicken and Biscuits Casserole isn’t some fancy family heirloom. But honestly, it’s the dish I make on those long, chilly evenings when my brain is fried, everyone’s peckish, and nobody can agree on what to eat (except that we all want carbs). The memories I have—like the time my nephew “helped” and we ended up with a snowstorm of flour across the kitchen—are half the reason I keep making it. And, look, if you’re having “one of those days”? This recipe’s a warm sweater in casserole form. Plus, it’s so forgiving that even when I forget the peas (again), folks still eat it up.
Why You’ll Want to Make This
I tend to pull out this casserole when I’m running low on patience or groceries—usually after a day that’s gone sideways. My family goes a bit nuts for it because it’s creamy, thick, and the biscuit top has that magic mix of fluffy and a little crispy (honestly, even my picky niece asks for seconds). The real secret? It’s great for sneaking in whatever vegetables are lurking in the fridge, especially the ones you bought with good intentions and then forgot about. One time I used frozen corn because, well, it was what I had, and nobody seemed to notice. Sometimes I mess up the timing, but it’s still edible—maybe even better, who knows?
What You’ll Need (Ingredients)
- Chicken: 2-3 cups, cooked and shredded. Rotisserie works when I’m in a hurry—leftover roasted, too.
- Cream of Chicken soup: 1 can (about 10 oz). Grandma swore by Campbell’s, but knockoffs are totally fine.
- Sour cream: Half a cup. Greek yogurt works in a pinch, but it’s, you know, a bit tangier.
- Frozen mixed veggies: About 1 to 1.5 cups. Or chopped fresh—I’ve done broccoli and peas. Skipped the peas once—no complaints.
- Milk: Roughly half a cup. Sometimes I eyeball this and it’s fine.
- Onion: 1 small, diced. Or use onion powder if you simply can’t be bothered.
- Cheese: A handful (which I realize isn’t precise, but cheddar’s my go-to). More never hurts, honestly.
- Biscuits: 1 can of refrigerated biscuit dough (Pillsbury if you feel nostalgic, store brand when on sale). Or make your own, but that’s a different day.
- Butter: A few tablespoons, melted. Salted, unsalted, whatever’s on hand—life’s too short to fuss.
- Salt and pepper: To taste. I’m a “little extra pepper” kind of person.
How to Make Chicken & Biscuits Casserole (No Fancy Chef Talk)
- Preheat your oven to 400°F (or somewhere near that—my oven runs hot, so go with your gut).
- Mix Chicken, cream of chicken soup, sour cream, milk, onion (or powder), veggies, and half the cheese in a big ol’ bowl. This is where I sneak a bite—don’t judge.
- Season with salt and pepper. Taste if you want. If you used rotisserie, you might want to ease up on the salt.
- Spread that glorious, messy mixture into a greased baking dish (about 9×13 inches, but honestly, who measures?).
- Pop the biscuits on top. Just lay them out, sort of evenly—I always think I’ll make neat rows but… nope.
- Brush the tops with melted butter. This helps with that lovely golden color and, well, tastes like victory.
- Sprinkle on the rest of the cheese, if you remembered to save some. I forget half the time and nobody cries.
- Bake for 25-30 minutes, closer to 30 if you want the biscuits extra brown. (If the biscuits look pale at 25, give ‘em a few more minutes. Don’t stress if the filling burbles up—it’s supposed to.)
- Let it cool, at least for a bit, before diving in. It’ll set up a little—plus, molten cheese mouth is painful. Trust me.
Bits I Learned the Hard Way (Notes)
- I tried skipping the butter on the biscuits once—flat, oddly pale. Don’t do that.
- If you use all fresh veg, chop them pretty small or else they’ll be a tad too crisp at the end.
- The cheese on top always gets sort of lopsided. Actually, I think it looks homemade that way.
- Sometimes the edges bubble up like a cauldron—it’s fine. Just let it settle or grab a spoon and claim the best bit.
Stuff I’ve Switched Up (and One Flop)
- Tried it with cream of mushroom soup—pretty rich, but not my favorite. If you love mushrooms, though, why not?
- I once tried adding hot sauce to the mix: surprisingly good. Even my aunt (who hates “spicy”) was on board.
- Once used crescent dough by accident (they kinda welded together, but still edible—just maybe don’t serve for guests).
- Added extra veggies—corn, green beans, sometimes even spinach. It works! Well, mostly.
Do You Really Need Fancy Gear? (Equipment)
Don’t sweat it if you don’t have a 9×13 casserole dish—any large baking pan works; I’ve even used a deep roasting pan once (turned out fine). Mixing bowl, spoon, and a baking dish are honestly all you truly need. If you don’t have a pastry brush for the butter, just drizzle it around—it’s all good, mate.
How To Store (If It Even Lasts That Long)
If by some miracle you’ve got leftovers, cover the dish with foil or scoop into a lidded container. Fridge for 2-3 days (though honestly, in my house it never lasts more than a day—they kinda go for seconds before the first plate is empty).
What To Serve On The Side
Weirdly enough, my family loves this with a crisp green salad and a big glass of iced tea—no idea why, but who am I to argue? Sometimes I’ll do green beans on the side if I’m feeling ambitious. Or just, you know, call it a day and wave some apple slices at the table.
Pro Tips, Or: Learn From My Mistakes
- Once, I rushed the biscuit baking. Raw centers! Don’t be me—give it the full bake, even if you’re starving.
- If you dump the veggies in frozen, try to break up any big icy clumps, otherwise you get weird cold spots.
- Don’t try to halve the biscuit dough to make it “healthier.” It just gets soupy and sad.
Questions I Get Asked (FAQ Style)
- Can I make this without soup? Well, sure, kinda. Use a thick white sauce instead—just butter, flour, and milk. But it’s more dishes and, to be honest, I miss the classic flavor.
- Can you freeze it? Yep! Either before or after baking—wrap up tight. The biscuits get a little different in texture, but still dang good. Just defrost before reheating so you don’t end up with the dreaded ice brick in the middle.
- What about gluten-free? Actually, I find it works better if you use GF biscuit mix and thicken the sauce with cornstarch. It’s not exactly the same, but close enough. My cousin says it’s the best version, though she is a bit biased.
- Do picky eaters notice the veggies? You’d be surprised. If you dice things small (or even zap them in a food processor), nobody complains. And if someone does, scoop around their “no-go” veggies. Not worth the fight.
- Can I add bacon? Why not? I did once—even got a “wow, you should keep doing that” form my brother. Just crisp it up before tossing in.
Oh—almost forgot. That time I used veggie broth instead of milk, it came out way saltier than expected. It’s good to experiment, just maybe taste as you go, you know? Anyway, if this casserole gets you through a rough Tuesday night—or you just want something hearty that hits the spot—then my work here is done.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 can refrigerated biscuit dough (8 biscuits)
Instructions
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1Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
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2In a large bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, cheddar cheese, garlic powder, thyme, and black pepper. Mix until well combined.
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3Pour the chicken mixture evenly into the prepared baking dish.
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4Place biscuit dough pieces evenly on top of the casserole.
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5Bake in the preheated oven for 30-35 minutes, or until biscuits are golden brown and the filling is bubbly.
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6Let the casserole cool for 5 minutes before serving. Enjoy!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
430cal
Protein:
23 gg
Fat:
21 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
38 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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