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Chicken and Biscuits Casserole (+Video)

This Chicken and Biscuits Casserole is so easy to make, uses simple ingredients and can be made quickly. A family favorite dinner recipe!

AN EASY, CREAMY CHICKEN CASSEROLE

Is there anything more comforting than a casserole? I love to make casseroles because they are so simple to throw together and so easy to serve. One of my favorite meals to make is this chicken and biscuits casserole. It uses simple ingredients but it packs a lot of flavor! The biscuits and chicken are all cooked and simmered in a creamy gravy. This is one that your whole family will love!

a wooden spoon shown being inserted into chicken and biscuits casserole and slightly scooping it up.

FREQUENTLY ASKED QUESTIONS:

I don’t have rotisserie seasoning, what other seasoning can I use?

Some other seasoning options are: cajun seasoning, seasoned salt or ranch seasoning.

What is the best way to cook the chicken for this recipe?

I just get a store-bought rotisserie chicken and cut it up. You get additional flavor for your casserole but it’s also just much easier. However, you can boil up some chicken or roast it in the oven.

I can’t find the smaller biscuits. What else can I use?

As for the biscuits, you can pretty much use any canned biscuit. It’s just a matter of cutting the biscuits into smaller pieces. I used the smaller biscuits for this and cut them into fourths. If you can only find the larger Grands biscuits (in the 16 ounce can) – you will only use 6 of the biscuits (instead of the 8 it comes with) and you’ll need to cut them into sixths because they are much larger.

What are the best brand of biscuits to use?

I use what is available. Most of the time I am using Pillsbury. Normally I wouldn’t use the flaky layers biscuits but that’s all I have been able to find lately so I went with those and it still worked fine. They just tend to separate a bit as you eat.

What other cheese can I use instead of cheddar?

Colby Jack, Pepper Jack, Monterey Jack, Gouda or triple cheddar all work well with this recipe.

Can this casserole be frozen?

I don’t recommend it. You could technically freeze it but the texture won’t be the same once it is defrosted.

How do I store leftovers?

Put any leftovers in an airtight container and it will keep in the refrigerator for up to 3 days.

an angled photo of chicken and biscuits casserole in a glass baking dish with a wooden spoon shown being inserted into the middle of the casserole.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • cream of chicken soup – you can use any cream soup you like or you can even make it homemade with this recipe here.
  • milk – I prefer 2% milk fat or higher
  • rotisserie seasoning – this is just a blend of paprika, garlic powder, onion powder, dried thyme, salt and pepper – you can buy it where the other seasonings are located in your grocery store
  • canned biscuits – use your favorite biscuits for this, I like the buttermilk flaky layers but you can use any your family prefers
  • frozen peas and carrots – frozen works best here instead of the canned since they hold up better to the cooking process – I don’t recommend fresh because the cooking time isn’t long enough for fresh carrots to fully cook and soften
  • shredded cheddar cheese – you can use any of your favorite shredded cheese here
  • cooked chicken – I usually just use a store-bought rotisserie chicken or you can use any leftover chicken you might have
cream of chicken soup, milk, garlic powder, rotisserie seasoning, canned biscuits, peas and carrots, shredded cheddar cheese, shredded cooked chicken.

HOW TO MAKE CHICKEN AND BISCUITS CASSEROLE:

Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone.

milk, cream of chicken, garlic powder, rotisserie seasoning and black pepper in a clear bowl with a whisk.

Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths.

biscuits on a cutting bored cut into four pieces.

Add the biscuits to the bowl and stir to combine.

biscuits pieces added to bowl with cream chicken mixture.

Next, add peas and carrots, cheddar cheese and chicken. Stir to combine.

frozen peas and carrots, shredded cheddar cheese and shredded chicken added to bowl.

Pour this mixture into prepared baking dish.

casserole mixture spread out into a clear rectangle baking dish.

Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges.

fully baked chicken and biscuits casserole in a glass baking dish.

If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn’t get any darker but will allow the biscuits to keep cooking. Allow to cool for a few minutes, top with sliced green onions, then serve!

an overhead photo of fully cooked casserole in a baking dish with a wooden spoon being inserted on the left side.

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Chicken and Biscuits Casserole recipe

Chicken and Biscuits Casserole (+Video)

This Chicken and Biscuits Casserole is so easy to make, uses simple ingredients and can be made quickly. A family favorite dinner recipe!
5 from 88 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Chicken and Biscuits, Chicken and Biscuits Casserole, Chicken Pot Pie Casserole
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 397kcal

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 to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone. 
  • Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths. Add the biscuits to the bowl and stir to combine. 
  • Next, add peas and carrots, cheddar cheese and chicken. Stir to combine. 
  • Pour this mixture into prepared baking dish. 
  • Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges. 
  • If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn't get any darker but will allow the biscuits to keep cooking. 
  • Allow to cool for a few minutes, top with sliced green onions, then serve!

Video

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions. 
  • Other seasoning options: cajun seasoning, seasoned salt or ranch seasoning.
  • If you can only find the larger Grands biscuits (in the 16 ounce can) – you will only use 6 of the biscuits in there and you’ll need to cut them into sixths because they are much larger.
  • Any of your favorite shredded cheese can be used. Colby jack, Monterey Jack, triple cheddar, etc. can be used.
  • I buy a store-bought rotisserie chicken and cut it up. You can also boil or bake some chicken for this recipe.

Nutrition

Calories: 397kcal | Carbohydrates: 33g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 733mg | Potassium: 369mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2508IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 3mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Recipe Rating




12 Comments

  1. 5 stars
    Goodness! This is to die for!! I used rotisserie chicken from the grocery store. Such a quick and easy recipe. You have to try it!!

  2. 5 stars
    I made this for the first time and we absolutely loved it!! It would be great for church dinners and special occasions or just for our regular meal!!
    My husband said it definitely was a keeper! Thank you so much!

  3. HI! This looks amazing.Can you assemble a day or 2 ahead of time and refrigerate before baking? Thanks!

  4. 5 stars
    I made this exactly as written I used one can of Healthy Request soup and one can of No Salt Added soup. I boiled 3 chicken breasts and shredded them. After I stirred all of the ingredients up together I found I needed to add about 1/2 teaspoon of salt. I baked the casserole for 45 minutes and it was perfect and very tasty. This is so good for a family evening dinner. Thanks for another really good recipe.