Ah! You’re looking for a comfort-food classic: a Chicken Biscuit Casserole—creamy, cheesy, and topped with flaky biscuits. Here’s a foolproof recipe:
Chicken Biscuit Casserole
Servings: 6 | Prep Time: 15 min | Cook Time: 35–40 min
Ingredients
For the Filling:
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2 cups cooked chicken, shredded (rotisserie chicken works great)
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1 can (10.5 oz) cream of chicken soup
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1/2 cup milk
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1 cup frozen mixed vegetables (carrots, peas, corn, optional)
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1 small onion, finely chopped
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1 cup shredded cheddar cheese (plus extra for topping)
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1 tsp garlic powder
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1/2 tsp paprika
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Salt and pepper, to taste
For the Biscuit Topping:
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1 can (16.3 oz) refrigerated biscuit dough (or homemade biscuits)
Instructions
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Preheat Oven:
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Preheat to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish.
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Prepare the Filling:
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In a large bowl, mix shredded chicken, cream of chicken soup, milk, vegetables, onion, cheddar, garlic powder, paprika, salt, and pepper.
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Spread the mixture evenly in the prepared baking dish.
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Add Biscuit Topping:
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Separate the biscuits and place them on top of the chicken mixture.
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For a golden top, brush with a little melted butter.
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Bake:
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Bake uncovered for 25–30 minutes, or until biscuits are golden brown and the filling is bubbling.
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Serve:
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Let cool for 5 minutes before serving.
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Optional: sprinkle extra cheese or fresh herbs (like parsley) on top.
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✨ Chef’s Tips:
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Veggie boost: Add sautéed mushrooms, spinach, or broccoli for more flavor.
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Cheesy variation: Mix some parmesan with cheddar for extra richness.
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Make it lighter: Use low-fat milk and reduced-fat cheese; it still tastes indulgent.
If you want, I can give a shortcut 20-minute version that uses pre-cooked rotisserie chicken and biscuits but still feels gourmet.