If you are searching for a comforting and hearty meal that brings warmth to your table, this Chicken and Biscuit Casserole Recipe is an absolute winner. It perfectly combines tender cooked chicken with fluffy, golden biscuits, all wrapped in a creamy and flavorful sauce enriched with peas, carrots, and cheddar cheese. Every bite bursts with a delightful blend of textures and savory notes, making it a perfect dish for busy weeknights or cozy family gatherings. Once you try this Chicken and Biscuit Casserole Recipe, it will quickly become one of your go-to favorites for easy, satisfying comfort food.
Ingredients You’ll Need
Gathering the right ingredients is the first secret to making this dish shine. Each element contributes something special—from the creamy base to the fresh veggies and cheesy goodness, every bite tells a story of home-cooked love.
- Cream of chicken soup (2 cans, 10.5 oz each): This rich and creamy base adds moisture and depth of flavor, holding the casserole together with ease.
- Milk (1 cup): Lightens the soup and helps create a luscious, velvety sauce.
- Garlic powder (1 teaspoon): A subtle punch of garlic flavor that enhances the savory profile.
- Rotisserie seasoning (1/2 teaspoon): Brings in a smoky and herby note reminiscent of freshly roasted chicken.
- Black pepper (1/2 teaspoon): Adds just the right amount of spice to balance the mild flavors.
- Refrigerated biscuits (12 ounces; about 8 biscuits): The star of the show, these flaky biscuits puff up beautifully, adding a tender, pillowy contrast.
- Frozen peas and carrots (1 cup): A splash of color and a subtle sweet crunch that keeps things lively.
- Shredded cheddar cheese (1 cup): Melts into every corner for that gooey, cheesy bliss everyone loves.
- Cooked chicken (2 cups, shredded or diced): The hearty protein that warms your soul and satisfies your hunger.
- Sliced green onion (1/4 cup, optional): A fresh, mild oniony garnish that adds brightness at the end.
How to Make Chicken and Biscuit Casserole Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375 degrees Fahrenheit, ensuring it’s hot and ready when your casserole is assembled. Next, spritz a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and make clean-up a breeze.
Step 2: Whisk Together the Creamy Sauce
In a large mixing bowl, whisk the cream of chicken soup, milk, garlic powder, rotisserie seasoning, and black pepper until smooth and mostly lump-free. This mixture will give your casserole that signature creamy, savory depth that’s impossible to resist.
Step 3: Prepare the Biscuits
Open your refrigerated biscuit cans, and separate the biscuits. Cut each biscuit into fourths to help them cook evenly inside the casserole. Adding these biscuit pieces to the sauce ensures they soak up all that incredible flavor.
Step 4: Combine the Filling Ingredients
Gently fold in the frozen peas and carrots, shredded cheddar cheese, and cooked chicken into the biscuit and sauce mixture. This combination guarantees bites full of variety, from creamy to cheesy to tender chicken, dotted with vibrant veggies.
Step 5: Assemble and Bake
Pour the entire mixture into your prepared baking dish, spreading it evenly. Pop it into the oven uncovered for 35 to 45 minutes. You’ll know it’s ready when the biscuits have puffed up to a beautiful golden brown and you see the sauce bubbling happily around the edges.
Step 6: Final Touches
If you peek in and the middle looks undercooked, no worries! Simply bake for a few more minutes. To prevent the biscuits on top from browning too much while the inside cooks through, tent aluminum foil over the dish during the extra baking time. Once done, let it cool for a few minutes before topping with fresh sliced green onions.
How to Serve Chicken and Biscuit Casserole Recipe
Garnishes
Adding a sprinkle of freshly sliced green onions gives this casserole a vibrant burst of color and a mild bite that contrasts beautifully with the creamy filling. For an extra touch, a dash of paprika or fresh parsley can brighten each serving even more.
Side Dishes
Because this casserole is so satisfying, lighter side dishes work well to complement it. A crisp green salad with a tangy vinaigrette or steamed green beans flavored with a squeeze of lemon provide wonderful freshness alongside the rich casserole.
Creative Ways to Present
Serve individual portions in pretty ramekins for a charming dinner party presentation. Alternatively, scoop generous helpings onto plates and garnish with a dollop of sour cream or a side of spicy salsa for a southwestern twist that delights every palate.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator where they will stay fresh for 3 to 4 days. The flavors deepen over time, making leftovers just as delicious the next day.
Freezing
This Chicken and Biscuit Casserole Recipe freezes wonderfully. Assemble the casserole in a freezer-safe dish and freeze before baking, or freeze cooked leftovers. Be sure to wrap tightly to prevent freezer burn and label with the date; it will keep for up to 3 months.
Reheating
Reheat refrigerated or thawed casserole portions in the oven at 350 degrees Fahrenheit for about 20 minutes or until warm all the way through. Cover with foil to keep the biscuits soft or uncover for a crispy top, depending on your preference.
FAQs
Can I use fresh vegetables instead of frozen peas and carrots?
Absolutely! Fresh peas and diced carrots work just as well; just be sure to lightly steam them before adding to the casserole to ensure they become tender during baking.
What type of chicken works best for this casserole?
Leftover rotisserie chicken, poached chicken breasts, or even shredded turkey are fantastic options. The key is that the chicken is cooked and shredded or diced into bite-size pieces for easy mixing.
Are there substitutions for the refrigerated biscuits?
If you can’t find refrigerated biscuits, homemade biscuit dough or even biscuit-style bread dough can be used. Just be mindful that baking times may vary slightly depending on dough thickness and moisture content.
Can I make this recipe dairy-free or low-fat?
Yes! Use dairy-free cream of chicken soup alternatives, plant-based milk, and vegan cheese to make this suitable for dairy-free diets. For a lighter version, swap cheddar for a reduced-fat cheese and use low-fat milk.
Is the Chicken and Biscuit Casserole Recipe suitable for freezing before baking?
Definitely. Assemble the casserole completely, cover it tightly with plastic wrap and foil, then freeze. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding extra time if needed.
Final Thoughts
This Chicken and Biscuit Casserole Recipe is pure comfort on a plate, combining simple ingredients into a dish that feels like a warm hug. Whether a weeknight family dinner or a meal prep favorite, it delivers homemade flavor with minimal fuss. I can’t wait for you to try it and see just how quickly it becomes a cherished classic at your table.
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Chicken and Biscuit Casserole Recipe
A comforting and hearty Chicken and Biscuits Casserole featuring tender cooked chicken, creamy soup base, frozen peas and carrots, and cheddar cheese, all baked together with fluffy biscuits for a delicious, easy-to-make family meal.
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
Main Ingredients
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon rotisserie seasoning
- 1/2 teaspoon black pepper
- 12 ounce can refrigerated biscuits (or two smaller 6 ounce cans)
- 1 cup frozen peas and carrots
- 1 cup shredded cheddar cheese
- 2 cups cooked chicken (shredded or diced)
- 1/4 cup sliced green onion (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Soup Base: In a large bowl, whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning, and black pepper until fully combined and mostly smooth, eliminating lumps.
- Prepare Biscuits: Open the can of refrigerated biscuits and separate each biscuit. Cut each biscuit into fourths, then add them to the soup mixture in the bowl, stirring gently to combine.
- Add Vegetables, Cheese, and Chicken: Incorporate the frozen peas and carrots, shredded cheddar cheese, and cooked chicken into the biscuit and soup mixture, stirring until evenly distributed.
- Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly.
- Bake: Place the dish in the preheated oven and bake uncovered for 35-45 minutes. The biscuits will puff up and turn golden brown, and you should see bubbling liquid around the edges.
- Check Doneness: If unsure the biscuits are cooked through in the center, extend baking by a few extra minutes. Cover the top with aluminum foil if the biscuits are browning too quickly but need additional cooking time.
- Cool and Serve: Let the casserole cool for a few minutes after baking. Garnish with optional sliced green onions before serving.
Notes
- You can substitute the rotisserie seasoning with your preferred poultry seasoning blend.
- For an extra creamy casserole, use whole milk or add a bit of sour cream to the mix.
- Frozen peas and carrots add a nice touch of sweetness and color, but you can swap in other frozen vegetables as desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- If you don’t have refrigerated biscuits, you can use homemade biscuit dough or canned biscuit dough alternatives of similar size.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
