Chicken and Biscuit Casserole is a comforting and easy-to-make dish that combines tender chunks of chicken, creamy vegetables, and fluffy biscuit dough all baked together in one dish. It’s the ultimate weeknight comfort food that requires minimal prep but delivers maximum flavor. You can make it from scratch or use a few shortcuts, like canned biscuits, to speed up the process.
Here’s a simple recipe for Chicken and Biscuit Casserole:
Chicken and Biscuit Casserole Recipe
Ingredients:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 1 can (10.5 oz) cream of chicken soup (or homemade)
- 1/2 cup sour cream (optional, for extra creaminess)
- 1 cup chicken broth (or water)
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 small onion, chopped (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1 package refrigerated biscuit dough (about 8 biscuits)
- 1 tbsp butter (melted, for brushing on top of biscuits)
- Salt, to taste
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Make the Chicken and Veggie Filling:
- In a large mixing bowl, combine the cream of chicken soup, sour cream (if using), and chicken broth. Stir until smooth.
- Add the chopped cooked chicken, frozen mixed vegetables, onion (if using), garlic powder, onion powder, thyme, and pepper. Stir until everything is well mixed.
- Season with salt to taste.
3. Assemble the Casserole:
- Grease a 9×13-inch baking dish with a little cooking spray or butter.
- Pour the chicken mixture into the prepared dish, spreading it out evenly.
- Open the biscuit dough package and separate the biscuits. Cut each biscuit into quarters (this will help them cook evenly and cover the casserole better).
- Arrange the biscuit pieces on top of the chicken mixture in a single layer, covering most of the surface. It’s okay if there are small gaps between the biscuit pieces— they will expand as they cook.
4. Bake the Casserole:
- Brush the tops of the biscuits with the melted butter to help them brown and become golden.
- Place the casserole in the oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly around the edges.
- If the biscuits brown too quickly, you can loosely cover the casserole with aluminum foil for the last 10 minutes of baking.
5. Serve:
- Let the casserole cool for a few minutes before serving. This will help it set and make it easier to dish out.
- Serve warm and enjoy!
Tips:
- Chicken Variations: You can use rotisserie chicken for convenience, or cook and shred your own chicken breasts or thighs. Leftover turkey also works great in this dish.
- Vegetable Variations: Feel free to use any frozen or fresh vegetables you like. Green beans, broccoli, or spinach would also work well in place of mixed veggies.
- Cheese: For extra flavor, you can mix in shredded cheese (cheddar, mozzarella, or Parmesan) into the chicken mixture, or sprinkle some on top before baking.
- Make it Spicy: Add a pinch of cayenne pepper or chili flakes to the filling for a little heat.
Storage:
- Leftovers: Store any leftover casserole in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat individual servings in the microwave or warm the whole casserole in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
Freezing:
- Freezing: You can also freeze the casserole before baking. To do this, assemble the casserole as directed, cover tightly with plastic wrap and foil, and freeze for up to 2-3 months. When ready to bake, remove from the freezer, thaw overnight in the fridge, then bake as instructed.
