Amazing Chicken and Biscuit Casserole Recipe

Hey there, it’s Clara from Cooking Inspired! How many times have you stared blankly into the fridge on a busy weeknight, wondering what to make for dinner? I know the feeling. That’s why I’m so excited to share my go-to recipe for Chicken and Biscuit Casserole, a comforting and hearty dish that’s ready in about 45 minutes! It’s the perfect solution for those evenings when you need something quick, delicious, and satisfying. This recipe is one of my favorites, and I just know it will become one of yours too!

Table of contents

Table of Contents

Why This Chicken and Biscuit Casserole is a Weeknight Winner

I know there are a ton of chicken and biscuit casserole recipes out there, but trust me, this one is special. Here’s why:

• Quick Prep Time: Forget waiting an hour for takeout; this casserole comes together in minutes!
• Simple Ingredients: I use ingredients that are readily available in most grocery stores, so no need to hunt down anything fancy.
• One-Dish Wonder: Fewer dishes mean less cleanup; it’s a win-win.
• Adaptable: Feel free to tweak the recipe to suit your family’s tastes and dietary needs.

The Story Behind My Chicken and Biscuit Casserole

I first made this Chicken and Biscuit Casserole years ago when I was a student juggling classes and a part-time job. I needed something easy, comforting, and affordable. If you’re craving another comforting, hearty, and easy to make dish, explore our Chicken Lentil Soup. After a few tries, I landed on this version. It quickly became a staple. Now, it’s a family favorite that brings back those feelings of comfort and warmth, no matter how hectic life gets.

Key Ingredients for the Best Chicken and Biscuit Casserole

Let’s talk ingredients. The base of this casserole is condensed cream of chicken soup, which creates a creamy and flavorful sauce. I know some people prefer homemade, and that’s great, but for [busy weeknights], the canned version works wonders! If you’re looking for more quick and comforting meals, explore our ultimate creamy pasta recipes for busy nights. For the chicken, you can use rotisserie chicken, poached chicken, or even canned chicken for extra convenience. As for biscuits, I like using Pillsbury Grands! Refrigerated Biscuits, but feel free to use your favorite brand.

Chicken and Biscuit Casserole Ingredients

Here’s what you’ll need to make this delicious casserole:

• 2 cans (10.5 ounces each) condensed cream of chicken soup, undiluted
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper
• 1 (12 oz) can refrigerated biscuits
• 1 cup frozen peas and carrots
• 1 cup cheddar cheese, grated
• 3 cups cooked chicken, shredded or chopped
• Kosher salt, to taste

Equipment You’ll Need

To make this recipe, you’ll need:

• A 9×13-inch baking dish
• A large mixing bowl
• A whisk
• Nonstick cooking spray

I prefer a glass baking dish for even cooking and easy cleanup.

Step-by-Step Instructions for Chicken and Biscuit Casserole

Follow these simple steps to create your own Chicken and Biscuit Casserole:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray.
2. To a large bowl, add chicken soup, milk, garlic powder, poultry seasoning, and black pepper and whisk to combine.
3. Separate biscuits and cut each biscuit into 4 pieces. Add biscuits to soup mixture and stir to combine.
4. Add peas and carrots, chicken, and cheddar cheese and again, stir to combine. Transfer mixture to prepared baking dish.
5. Bake until biscuits puff up and are golden brown in places, 35-45 minutes.
6. Let cool 5 minutes before serving. Enjoy!

Clara’s Top Tips for Perfect Chicken and Biscuit Casserole

Here are a few of my favorite tips to make this casserole even better:

• Seasoning: Add a pinch of smoked paprika or a dash of hot sauce for a little kick.
• Cheese: Use a sharp cheddar for a more pronounced flavor; it makes all the difference.
• Biscuits: If the biscuits are browning too quickly, tent the casserole with foil during the last 15 minutes of baking.

Common Mistakes to Avoid

Here are some common mistakes and how to avoid them:

• Dry Casserole: Overbaking can dry out the sauce because the liquids evaporate. Check for doneness a few minutes early.
• Soggy Biscuits: This happens when the casserole isn’t baked long enough or the biscuit pieces are too large. Make sure to distribute the biscuit pieces evenly.
• Uneven Cooking: Rotate the casserole halfway through baking to ensure even browning.

Chicken and Biscuit Casserole Variations

Want to mix things up? Here are a few variations:

Variation	Description
Different Biscuits	Use homemade biscuits for a rustic touch, or try a different brand of canned biscuits.
Vegetable Medley	Add mushrooms, celery, or other vegetables to the casserole for added flavor and nutrients.
Spicy Chicken Biscuit Casserole	Add hot sauce or red pepper flakes to the soup mixture for a spicier version.

If you enjoy [cozy, hearty, and easy slow cooker meals], you might also like our recipe for Slow Cooker Beef Tips with White Beans and Spinach.

Make-Ahead Instructions

Want to get ahead of the game? Here’s how:

• Components: The chicken can be cooked and shredded a day ahead, and the vegetables can be chopped in advance.
• Assembly: You can assemble the entire casserole and refrigerate it (unbaked) up to 24 hours in advance. Just add 10-15 minutes to the baking time if baking from cold.

Storing and Reheating Your Chicken and Biscuit Casserole

Here’s how to store and reheat your leftovers:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave or bake in a preheated oven at 350°F until heated through.
• Freezing: The casserole can be frozen, baked or unbaked, for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

Dietary Modifications

Need to make this recipe fit your dietary needs? Here’s how:

• Dairy-Free: Use dairy-free cream of chicken soup and dairy-free cheese.
• Gluten-Free: Use gluten-free biscuits.

Equipment:

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Nonstick cooking spray

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray.
2. To a large bowl, add chicken soup, milk, garlic powder, poultry seasoning, and black pepper and whisk to combine.
3. Separate biscuits and cut each biscuit into 4 pieces. Add biscuits to soup mixture and stir to combine.
4. Add peas and carrots, chicken, and cheddar cheese and again, stir to combine. Transfer mixture to prepared baking dish.
5. Bake until biscuits puff up and are golden brown in places, 35-45 minutes.
6. Let cool 5 minutes before serving. Enjoy!

Nutrition Information

Per serving (estimated): Calories: 400 Fat: 20g Protein: 25g Carbs: 30g

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Serving Suggestions

Serve this Chicken and Biscuit Casserole with a simple side salad or steamed green beans for a complete and balanced meal.

Frequently Asked Questions

Conclusion

I hope you enjoy this Chicken and Biscuit Casserole as much as my family and I do. It’s a simple, comforting, and delicious meal that’s perfect for busy weeknights. If you try this recipe, please leave a comment below and let me know how it turned out! I’d love to hear your questions and see your results. Happy cooking!