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Chicken and Biscuit Casserole Recipe

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4.2 from 2 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly.
  6. 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.
  7. 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.
  8. 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.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/chicken-and-biscuit-casserole-recipe/