Cheddar Bay Chicken Casserole is a comforting, crowd-pleasing dish that brings together the warmth of creamy chicken, tender vegetables, and that irresistible Cheddar Bay Biscuit topping. With layers of flavor and textures, this casserole feels like a hug on a plate. Whether you’re serving a weeknight family dinner or bringing a dish to a potluck, this recipe strikes the perfect balance between ease and indulgence. In just a little over an hour, you can turn simple pantry ingredients into a satisfying, savory casserole that’s sure to become a beloved go‑to.
Why You’ll Love This Recipe
You’ll fall in love with this recipe because it combines the creamy comfort of a chicken and vegetable bake with the golden, cheesy Cheddar Bay Biscuit crust. It’s a one‑dish meal that delivers protein, vegetables, and bread all in one. The creamy base is richly flavored yet not heavy, and the biscuits bake up fluffy and buttery on top. Plus, it’s forgiving — you can switch up veggies or proteins depending on what you have on hand.
Ingredients
Here’s everything you’ll need:
For the casserole base
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt-and-pepper blend
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken
- 1 cup corn kernels (fresh, frozen, or canned & drained)
- ¾ cup sliced carrots
- 1 cup green beans (fresh or frozen, trimmed)
For the Cheddar Bay Biscuit topping
- 1 (11 oz) package Cheddar Bay Biscuit mix
- 1 cup shredded cheddar cheese
- Water (around ¾ cup, or per biscuit mix instructions)
- ¼ cup melted butter
- Seasoning packet from the biscuit mix
Step‑by‑Step: How to Make Cheddar Bay Chicken Casserole
- Preheat oven to 350 °F (about 175 °C).
- In a large mixing bowl, whisk together the condensed cream of chicken soup, milk, thyme, salt‑pepper blend, and minced garlic until smooth and well combined.
- Stir in the shredded chicken, corn, sliced carrots, and green beans. Make sure vegetables are evenly distributed.
- Grease a 9×13‑inch (or similar) casserole dish. Pour the casserole mixture into the dish and smooth the top.
- In a second bowl, combine the Cheddar Bay Biscuit mix, the water (per the biscuit mix instructions), and the shredded cheese. Stir until a soft dough forms.
- Drop (dollop) spoonfuls of the biscuit dough evenly over the surface of the casserole.
- Mix the seasoning packet from the biscuit mix with the melted butter, then brush or drizzle it over the top of the biscuits.
- Place the casserole dish in the oven and bake for about 35 minutes, or until the biscuits are golden brown and the casserole is bubbling around the edges.
- If the biscuits begin browning too fast before the middle is cooked, loosely cover the top with foil for the final 10 minutes.
- Once done, remove from oven and let rest a few minutes before serving so everything sets slightly.
Helpful Tips
- Use pre‑cooked rotisserie chicken to save time — simply shred and add.
- If your vegetables are frozen, thaw or partially cook them so they don’t release too much water during baking.
- For more flavor depth, sauté the garlic briefly in a little butter before mixing it in.
- If the biscuit topping seems too thick to dollop, add another tablespoon or two of water (a little at a time) until it’s scoopable but still thick.
- Rotate the casserole dish halfway through baking for even browning.
- If you like extra crisp edges, slide the dish to a higher rack for the last few minutes.
Substitutions And Variations
- Protein swaps: Use diced turkey, rotisserie chicken, or even cooked cubed ham.
- Vegetable changes: Broccoli florets, peas, mushrooms, or diced bell pepper work well.
- Soup base swap: Use cream of celery or cream of mushroom instead of cream of chicken for a different flavor.
- Cheese topping twist: Add a bit of parmesan or pepper jack to the biscuit dough for extra oomph.
- Herb variations: Substitute or add rosemary, parsley, or oregano for different herb notes.
- Spicy twist: Stir in a dash of hot sauce or cayenne to the soup mixture for a kick.
Storage Instructions
- Refrigerator: Cover the cooled casserole tightly with foil or plastic wrap and refrigerate for up to 3–4 days.
- Freezer: You can freeze the unbaked casserole (with biscuit topping) in a freezer-safe dish, wrapped well, for up to 2 months. Thaw overnight in the fridge, then bake as directed (you may need extra bake time).
- To reheat, cover with foil and bake at 325 °F until warmed through, or microwave individual portions.
Nutritional Information
- Calories: ~380–420
- Protein: ~23–26 g
- Carbohydrates: ~28–32 g
- Fat: ~18–20 g
- Fiber: ~3–4 g
- Sodium: moderate to high (due to soup and biscuit mix)
Serving Suggestions
- Serve with a simple green side salad (mixed greens, vinaigrette) to lighten the meal.
- A side of steamed or roasted vegetables pairs nicely (e.g. asparagus, zucchini).
- For a warm, cozy meal, serve with crusty bread or garlic bread (for those who want extra carbs).
- A dollop of plain yogurt or sour cream on the side can add creaminess and contrast.
Frequently Asked Questions About Cheddar Bay Chicken Casserole
Can I make this casserole ahead of time?
Yes — you can assemble the casserole (without baking) and refrigerate it, covered, for up to 24 hours before baking. When you’re ready to bake, allow it to come close to room temperature while the oven preheats, then bake as directed (you may need to add a few extra minutes). This makes it great for planning ahead for dinners or gatherings.
Can I use biscuits leftover from another recipe instead of Cheddar Bay Biscuit mix?
You could substitute by using your favorite biscuit dough, but you won’t get quite the same buttery, seasoned Cheddar Bay flavor. If you do, be sure to brush them with butter and sprinkle garlic or cheddar on top to mimic the taste.
My biscuits browned before the center was fully cooked — what can I do?
Cover the casserole loosely with foil during baking to slow down browning on top while allowing the center to finish cooking. You can remove the foil for the last 5–10 minutes if you want a golden top.
How do I know the casserole is done?
The biscuits should be golden brown, and you should see bubbling around the sides of the casserole. You can insert a toothpick into one of the biscuit tops — it should come out clean (or with just a few moist crumbs). Also, let the dish rest for a few minutes after baking to allow the filling to thicken and set.
Conclusion
Thank you so much for trying this Cheddar Bay Chicken Casserole! It’s truly one of my favorite comfort dishes to bake on a cozy evening. I love how creamy, flavorful, and easy it is — plus, the cheesy biscuit topping is always a crowd‑pleaser. I hope as you prepare it, you feel joy in stirring the ingredients, smelling the aroma while it bakes, and seeing the golden biscuit peaks. May it bring warmth, satisfaction, and smiles to your table. Happy cooking, and here’s to many delicious meals ahead — enjoy every bite!
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Cheddar Bay Chicken Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Cheddar Bay Chicken Casserole is creamy, savory, and packed with shredded chicken, hearty vegetables, and a cheesy biscuit topping. A cozy one-dish meal that’s easy to make and perfect for family dinners.
Ingredients
1 (10.5 oz) can condensed cream of chicken soup
1 cup milk
1 tsp dried thyme
1 tsp salt and pepper blend
2 cloves garlic, minced
2 cups cooked, shredded chicken
1 cup corn kernels
¾ cup sliced carrots
1 cup green beans
1 (11 oz) pkg Cheddar Bay Biscuit mix
1 cup shredded cheddar cheese
¾ cup water (or per biscuit mix instructions)
¼ cup melted butter
Seasoning packet from biscuit mix
Instructions
- Preheat oven to 350 °F (about 175 °C).
- In a large mixing bowl, whisk together the condensed cream of chicken soup, milk, thyme, salt‑pepper blend, and minced garlic until smooth and well combined.
- Stir in the shredded chicken, corn, sliced carrots, and green beans. Make sure vegetables are evenly distributed.
- Grease a 9×13‑inch (or similar) casserole dish. Pour the casserole mixture into the dish and smooth the top.
- In a second bowl, combine the Cheddar Bay Biscuit mix, the water (per the biscuit mix instructions), and the shredded cheese. Stir until a soft dough forms.
- Drop (dollop) spoonfuls of the biscuit dough evenly over the surface of the casserole.
- Mix the seasoning packet from the biscuit mix with the melted butter, then brush or drizzle it over the top of the biscuits.
- Place the casserole dish in the oven and bake for about 35 minutes, or until the biscuits are golden brown and the casserole is bubbling around the edges.
- If the biscuits begin browning too fast before the middle is cooked, loosely cover the top with foil for the final 10 minutes.
- Once done, remove from oven and let rest a few minutes before serving so everything sets slightly.
Notes
Use rotisserie chicken for quick prep.
Thaw frozen vegetables before adding.
Cover loosely with foil if biscuits brown too quickly.
Swap in cream of mushroom for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Carbohydrates: 30g
- Protein: 25g