Ah, yes! Chicken and biscuit casserole is basically the ultimate cozy comfort food — creamy, cheesy, with soft biscuits on top. I can give you a simple, budget-friendly version that’s still delicious.
Chicken and Biscuit Casserole
Servings: 4–6
Prep: 10 min | Cook: 30–35 min
Ingredients
- 2 cups cooked chicken (shredded or diced; rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- ½ cup milk
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 can refrigerated biscuit dough (like 8 biscuits)
- Optional: ½ cup shredded cheddar cheese for topping
Instructions
- Preheat oven to 375°F (190°C).
- Mix together chicken, vegetables, soup, milk, garlic powder, salt, and pepper in a bowl.
- Pour mixture into a greased 9×13 baking dish.
- Place biscuits on top of the mixture. You can leave them whole or cut into halves.
- Optional: sprinkle cheese over the biscuits for extra gooeyness.
- Bake for 20–25 minutes, until biscuits are golden and cooked through.
- Let cool a few minutes before serving.
This is really flexible — you can swap the vegetables, add herbs like thyme or parsley, or even use leftover chicken from a roast.
If you want, I can give you a shortcut “one-pan” version that’s even easier and still super cheesy. Do you want me to do that?
