Creamy chicken and biscuits casserole is comfort food at its finest. It is an easy to make all in one dinner that your whole family is going to love.
This yummy meal is made from simple ingredients and comes together in almost no time at all. The creamy chicken filling bakes under golden brown biscuits for the best of both worlds.
Plus the vegetables cook in that creamy gravy, making them palatable for even the pickiest eaters. This recipe really does hit on so many levels.
MiMi’s creamy chicken pot pie is legendary around these parts. It is a favorite meal not only of my family but of our friends as well.
This recipe hits on a lot of those same notes, but you don’t have to fiddle with pie crust. The larger baking dish also reduces the amount of time it takes in the oven, so this is a little bit quicker all the way around.
What Kind of Chicken to Use
This recipe starts with a pound of cooked chicken. You can use leftover chicken so long as it isn’t coated in BBQ sauce or another competing flavor.
You can also quickly cook chicken breasts in the instant pot. I like to do a bunch at once and plan meals around using the meat for the next few days.
There are instructions for cooking chicken breasts from frozen and a bunch of great recipes using leftover chicken on my site. So feel free to check them out if you want more ideas.
You can also pick up a rotisserie chicken from the store and use some of that.
Otherwise just cook some chicken. You can poach some whole chicken breasts or cut them into bite sized chunks and quickly cook them in a skillet.
Assembling the Casserole
The first thing you will want to do is partially bake your biscuits. This step isn’t absolutely necessary, it helps keep the biscuits from being too soggy later so it is worth the little bit of effort.
So put your biscuits on a sheet pan and bake them for about 8 minutes. While the biscuits are in the oven, get your filling ready.
Mix together your chopped or shredded chicken with a couple of cans of cream of soup. We like to use one can of cream of mushroom and one can of cream of chicken, but you can use two of one flavor if you prefer.
Now add some frozen peas and carrots or mixed vegetables and some milk. I like to add a little bit of garlic powder, onion powder and thyme along with salt and pepper.
You can adjust the seasonings to your preferences. Or you may want to reduce the seasonings a bit if your chicken is already seasoned.
Now spread your filling in a greased 9×13″ pan. Now arrange your partially baked biscuits over the filling, flipping them over as you do.
Putting the top of the biscuit down on the filling will keep them from getting to gooey. That’s it, the casserole is ready for the oven.
About halfway through the bake time you will want to cover the baking dish with foil to keep the biscuits from getting too brown. At the end you can put it back in the oven without foil for a few minutes to get them as golden as you like.
Can I add cheese to the filling?
Sure! If you want a cheesy filling, feel free to add a cup of shredded cheese to the chicken mixture. Cheddar would be good, or try pepper jack for a little bit of spice.
How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. Freezing the casserole changes the texture and is not recommended.
More Easy Casserole Recipes
If you made a bunch of shredded chicken, use more of the leftovers in a yummy chicken Parmesan pasta bake. It is loaded with sauce and cheese for another family pleasing meal.
Pork chops and cheesy potato casserole with a crunchy topping is an absolutely delicious family friendly meal. All you need is a vegetable and dinner is done!
Bubble up pizza is part super easy casserole and part, well… pizza! It only takes a few minutes to throw together and the whole family will love it!
Did you make this recipe? Please leave a review in the recipe card below!
Chicken and Biscuits Bake
- 16.3 oz. can refrigerated flaky biscuits 8 count
- 1 lb. cooked chicken shredded or chopped
- 2 cups frozen peas and carrots defrosted
- 10.5 oz. cream of mushroom soup
- 10.5 oz. cream of chicken soup
- 1½ cups milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- Salt and pepper to taste
- Preheat the oven to 375°F.
- Place the biscuits on a parchment lined baking sheet. Bake for 8 minutes, then remove from the oven.
- In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk and seasonings.
- Stir in the chicken and defrosted veggies.
- Spread the mixture in a greased 9×13 baking dish.
- Place the biscuits on top of the mixture baked side down.
- Bake uncovered for 15 minutes.
- Cover with foil and bake for another 10 minutes.
- Remove foil and bake for an additional 5 minute if the biscuits are not browned to your liking.