Chicken and Biscuit Casserole

This chicken and biscuit casserole recipe combines chicken and veggies in a rich, creamy sauce. The flavorful filling has buttery biscuits throughout and melted cheese on top. There's a little bit of everything in this casserole, and you'll be surprised how easy it is to make! 

The Best Chicken and Biscuits Casserole

This chicken and biscuit casserole takes two comfort food staples and combines them to make the ultimate comforting casserole.

It's basically a deconstructed chicken pot pie in casserole form, but it tastes even better. This chicken and biscuits casserole has a combination of rotisserie chicken, peas, and carrots, all tossed in a decadent cream sauce.

The chicken filling alone is delicious, but it's taken up a notch with the tender, fluffy biscuits and melted cheddar cheese on top. The biscuits turn out perfect, and they soak up every ounce of the delicious sauce. I'm getting hungry just thinking about it!

This chicken and biscuits recipe is the perfect weeknight meal or dinner if you're hosting. It's filling, satisfying, and kids and adults both enjoy it. After all, who doesn't love chicken and biscuits?

Why This Recipe Works

Minimal prep. All you have to do is mix all of the ingredients together in a bowl, cut the biscuits, dump them in your casserole dish, and bake it in the oven. That's less than 10 minutes of prep time!

There's less mess. Just like this rotisserie chicken casserole, this recipe only requires one bowl and one baking dish, which means the process and cleanup are a breeze.

Crowd-pleaser. Every time I serve this chicken and biscuit casserole, everyone absolutely loves it! It's a guaranteed winner no matter what you make it for, whether it's a family dinner, a get-together with friends, or a holiday meal.

Ingredients

Another reason to love this chicken and biscuit recipe is it's made with really basic ingredients, and those ingredients are:

• 6oz. cream of chicken soup
• 6oz. sour cream
• ¾ cup milk
• Salt and pepper, to taste
• ½ teaspoon garlic powder
• 8oz. can of refrigerated biscuits
• 1 ¼ cup peas and carrots, frozen, thawed
• 1 cup shredded cheddar cheese, divided
• 1 ½ cup rotisserie chicken, chopped

You can use a lot of these same ingredients to make this chicken pot pie casserole. It's a slightly different version of this recipe, so you can give that a try next and see which one you like better!

How To Make Chicken and Biscuit Casserole

1. Prep work: Preheat the oven to 375°F and grease a 9-inch baking dish with some cooking oil.

2. Make the creamy sauce: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, and salt and pepper to taste. Mix until everything combines and you have a smooth sauce.

3. Finish the filling: Add the frozen peas and carrots, cooked chicken, and half of the cheddar cheese to the sauce and mix it all together. Then, cut the biscuit dough into quarters and gently fold the biscuits into the mixture.

4. Bake and serve: Transfer the chicken mixture to the prepared baking dish and add the remaining cheddar cheese on top. Bake the casserole for 35-45 minutes. Serve warm right out of the oven, and enjoy!

Tips To Make The Best Recipe

• Mix all of the ingredients in the baking dish for less clean-up.
• Substitute the milk for chicken soup for more flavor.
• Use other types of frozen veggies, like spinach, corn, green beans, or any type of frozen mixed veggies you have on hand.
• Experiment with adding ingredients like poultry seasoning, chopped bacon, or extra shredded cheese for extra flavor.
• Garnish the casserole with chopped fresh parsley or green onions for a pop of color.
• Swap store bought biscuit dough for homemade biscuits like these Bisquick cheddar bay biscuits for the biscuit topping.

How To Store Chicken and Biscuits Casserole

In the fridge: Store the leftover chicken and biscuit casserole in an airtight container or in the casserole dish with a lid on it in the fridge for up to 4 days.

In the freezer: Allow the chicken and biscuit casserole to cool completely, then transfer it to a freezer-safe container and freeze for up to 4 months.

Reheating: Put the casserole back in a baking dish and warm in the oven at 350°F for about 10 minutes or until it's heated through. Let the frozen casserole thaw in the fridge overnight or add more reheating time.

FAQS About This Chicken and Biscuits Casserole Recipe

Can I make this chicken and biscuit casserole ahead of time?

Yes, you can assemble the casserole, cover it, and store it in the fridge for a day or two. When you're ready to bake, let it sit at room temperature for 15 minutes, then uncover it and bake as directed in this recipe.

What to serve with chicken and biscuits?

This chicken and biscuits casserole is delicious l served with things like this La Scala chopped salad, house salad, or Jiffy jalapeno cornbread.

What's the best chicken to use for this recipe?

You can use any type of cooked and chopped or shredded chicken for this recipe. Using store bought rotisserie chicken is best because it adds a ton of flavor and is really convenient.

Can I add other veggies?

Yes, you can add whatever veggies you want, like spinach, corn, bell peppers, green onion, or any type of frozen mixed vegetables.

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