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!
FREQUENTLY ASKED QUESTIONS:
Some other seasoning options are: cajun seasoning, seasoned salt or ranch seasoning.
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.
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.
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.
Colby Jack, Pepper Jack, Monterey Jack, Gouda or triple cheddar all work well with this recipe.
I don't recommend it. You could technically freeze it but the texture won't be the same once it is defrosted.
Put any leftovers in an airtight container and it will keep in the refrigerator for up to 3 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cream of chicken soup
- milk
- garlic powder
- rotisserie seasoning
- black pepper
- canned biscuits
- frozen peas and carrots
- shredded cheddar cheese
- cooked chicken
- green onions (optional)
HOW TO MAKE CHICKEN AND BISCUITS CASSEROLE:
Preheat oven to 375F degrees. Spray a 9x13-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!
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Chicken and Biscuits Casserole
Ingredients
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- ½ teaspoon rotisserie seasoning
- ½ 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)
- ¼ cup sliced green onion (optional)
Instructions
- Preheat oven to 375F degrees. Spray a 9x13-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!
Notes
- 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.
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