Chicken and Biscuits Casserole
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 (FAQ’S)
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: (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
HOW TO MAKE CHICKEN AND BISCUITS
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!
CRAVING MORE RECIPES?
- Chicken Cobbler
- Chicken & Stuffing Casserole
- No Peek Chicken Casserole
- Cream Cheese Sausage Stuffed Biscuits
- Chicken Pot Pie Biscuit Cups (+Video)
- BBQ Beef Biscuit Cups
- Butter Swim Biscuits
- Creamy Chicken Bundles
- Poppy Seed Chicken
- 30 Chicken Breast Recipes
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 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
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 and other nutritional values can vary quite a bit depending on which brands were used.
Absolutely delicious! I remember my Mom maybe making something similar to this but this recipe is much more flavorful (don’t tell her I said that LOL) – everyone loved it!!
This recipe is now one of my favorites! So tasty and looks so pretty too. I made the home made cream of chicken soup and realized I had no chicken broth so just used water and the juices from the rotisserie chicken that were at the bottom of the carrying bag the chicken comes in. I had bought a plain chicken so it worked out great.
I made this today. Absolutely delicious. Oh, I only had cream of chicken with herbs so I used that. Thank you. My husband loved it!!
So so good! Cooked in the upper half (not the top of my oven). Cooked perfectly. I had no issues with the biscuits cooking perfectly. If necessary, cover the top with foil as she mentions above then cook a little longer until biscuits towards the bottom are done. So that means, you just need to extend the baking time. Cooking requires making adjustments. Not a big deal. Every oven heats differently and has different hot spots. Also, I suggest getting an oven thermometer. You’d be surprised how many ovens aren’t actually heating to full temperature.
Wonderful recipe with fantastic flavor!
Easy and DELICIOUS!!! I modified it by using one can of cream of chicken and one can of cream of mushroom soup, I prepared gluten-free herb-cheddar biscuit batter (which I partially baked for about 8 minutes before putting in the baking dish), and I used a full bag of frozen peas, carrots, corn, and green beans medley. I put some of the biscuit batter balls in the bottom of the tray, then added the casserole mix, then press the rest of the biscuit balls into the top of it. My baking time was closer to 55 minutes to hit 170°F, but when it was done, OMG! Everybody loved it!
made this tonight. omg sooo good! thanks. I had chicken in my fridge and wanted something new to make.
New family favorite – we really enjoyed it thank you for this recipe
Can I use leftover thanksgiving turkey to make this?
Yes you sure can!
I didn’t have the biscuits so I made it using cubed sour dough bread that I briefly stirred into melted butter and sprinkled with parmesan. It worked just fine. And a Costco Rotisserie chicken made it effortless. This is another great comfort food casserole from The Country Cook. Thanks.
Our new favorite casserole! OMG so good and so easy to make! Thank you thank you for all your work and sharing these recipes with us – so appreciated
Loved this. I added a 3rd can of soup (I know your recipe says only 2 but I always change things up). I was wrong – I’ll stick to 2 next time.
Hubby loved it Definitely making again!!
liked it made as is. may change a bit next time by adding frzn mixed veg and more than a cup. Will also thaw vegs partly before adding.
I’m a single 22-year-old woman with little cooking skills. But I know I like baking. So I decided to give this a shot and I’m pretty satisfied. I made a half batch and cut my biscuits into thirds instead of fourths and I was very happy–I even had seconds. Very good, I’ll probably make it again.
This was very flavorful. My family really enjoyed it. The only thing I added was a little onion powder. Next time I will add 3 cans of soup as I like a ton of gravy . Thanks for a great, easy recipe.
My family doesn’t like green peas. Is there a good substitution for the green peas?
You can just leave them out
I loved this just as written. I think next time I will see how it turns out if I cut the recipe in half…although if I’m honest…the two of us ate most of it. Just enough left for lunch for ME tomorrow. I’m thinking different seasoning choices would be fun as well. Poultry seasoning, Cajun, and one of those “no salt added” seasoning mixes. Very easy, very pretty as it browns and a very comforting casserole.
Thanks so very much Wendy!
Thank you Pat! I didn’t wisk out the lumps, just mixed everything together in a big bowl and then put in baking dish! Really good! Easy and fast
The first time I made this was about 3 months ago and it is now one of our go to dinners! Really love this recipe!
That truly makes my day to hear Jackie! Thanks so very much!!
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!!
Woo hoo! Thanks so much Pat! I appreciate you coming back to comment too! ❤️
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!
Any recipe that goes into regular rotation is always a honor and thrills me to bits!! Thank you so much Linda!
HI! This looks amazing.Can you assemble a day or 2 ahead of time and refrigerate before baking? Thanks!
Yes you can but I would say no longer than the evening before. You may need to add some time onto cooking it since you’ll be starting from cold. 🙂
Can you use smoked chicken in this recipe?
I’ve never tried it. I’m not sure I would personally like a smoke flavor in this but if you enjoy it then give it a go!
This dish turned out perfectly, your directions were right on. Thank you
Thanks so very much Dave!
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.
Love hearing that Anna!! Some ‘no-salt soups’ still need a little salt added for taste 🙂 So happy you loved this one and I really appreciate you taking the time to come back and comment too!