Chicken Biscuit Casserole with Creamy Chicken Filling
By Nora Kim
Prep
10 min
Cook
30 min
Total
40 min
Servings
8
Level
Easy
The chicken biscuit casserole recipe takes 40 minutes from start to finish using precooked chicken and biscuits to cut down on cooking time․ I recommend serving this dish right after it is baked․ This recipe contains meat filling and baked biscuits and vegetables on top․
I bake biscuits in a 9x13-inch pan․ The biscuits can be arranged in one layer on top of the pan․ Cheddar cheese is included in both the filling and topping․ Garlic butter is added before baking․ One less pan to wash in the evening is an advantage․
Frozen vegetables can be included in the recipe straight from the freezer without thawing while cooking․ I include garlic butter with the biscuits before baking them․ Biscuits are baked․ The filling is heated through․
For dinner‚ I include a light green salad with a serving of this casserole as a cold side dish․ Garlic parmesan roasted potatoes are another good option for feeding more people․ I do not offer this casserole with other sauces․
Why you'll love this recipe
- 40 minutes total preparation time with precooked chicken and canned soup․
- One 9x13 pan makes the filling and biscuits and does not take up space on the counter․
- Refrigerated biscuit dough does not require mixing‚ and garlic butter helps brown the tops of biscuits․
- Split the cheddar cheese into the filling and topping to add more cheese to the casserole․
- Store-bought rotisserie chicken helps save time preparing dinner for an evening meal․
- Make the filling ahead of time․ Add the biscuits just before baking․
Ingredients
- •3 cups shredded cooked chicken
- •1 can condensed cream of chicken soup (10.5 oz)
- •1 cup milk
- •½ cup sour cream
- •2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- •1 ½ cups shredded cheddar cheese (divided)
- •1 tsp garlic powder
- •1 tsp onion powder
- •½ tsp dried thyme
- •½ tsp salt
- •¼ tsp black pepper
- •1 can refrigerated biscuits (16.3 oz, 8 large biscuits)
- •2 tbsp butter (melted)
- •½ tsp garlic powder (for the biscuit topping)
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- 2
Combine the shredded chicken, cream of chicken soup, milk, sour cream, 1 cup of cheddar cheese, frozen mixed vegetables, 1 tsp garlic powder, onion powder, thyme, salt, and pepper in a large bowl.
- 3
Pour the chicken mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- 4
Arrange the refrigerated biscuits in a single layer over the filling.
- 5
Mix the melted butter with 1/2 tsp garlic powder in a small bowl. Brush it over the biscuit tops.
- 6
Bake for 25-30 minutes, until the filling is bubbly and the biscuits are golden brown.
- 7
Let the casserole stand for 5 minutes before serving.
FAQ
Nutrition (per serving)
Calories
450
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