Chicken and Biscuits Casserole is a comforting, hearty dish that brings together creamy chicken, tender vegetables, and fluffy biscuit pieces. With a savory base of condensed soup and milk, seasoned with garlic and poultry spice, and layered with cooked chicken, frozen peas and carrots, and melted cheddar cheese, it’s a one‑dish dinner your whole family will enjoy. Easy to prepare in under an hour, this recipe delivers cozy flavor with minimal fuss, perfect for weeknight meals or casual gatherings.
Why You’ll Love This Chicken and Biscuits Casserole
You’ll love this Chicken and Biscuits Casserole because:
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It combines comforting, familiar flavors in one baking dish: chicken, biscuits, cheese, and veggies all in one.
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It’s straightforward: simple ingredients, minimal prep, and easy bake time.
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It’s flexible: you can use leftover cooked chicken, swap veggies, or adjust cheese for your taste.
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It creates that warm, homestyle vibe—ideal for cozy nights in or feeding a hungry family.
Ingredients
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2 cans (10.5 ounce each) condensed cream of chicken soup, undiluted
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1 cup milk
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1 teaspoon garlic powder
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1 teaspoon poultry seasoning
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½ teaspoon black pepper
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1 (12 oz) can refrigerated biscuits
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1 cup frozen peas and carrots
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1 cup cheddar cheese, grated
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3 cups cooked chicken, shredded or chopped
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Kosher salt, to taste
Step‑by‑Step: How to Make the Chicken and Biscuits Casserole
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Preheat your oven to 375°F (190°C) and grease a 9×13‑inch (or equivalent) baking dish with nonstick spray.
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In a large mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, poultry seasoning, and black pepper until smooth.
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Open the can of refrigerated biscuits. Separate each biscuit and cut each into 4 pieces. Add the biscuit pieces into the soup mixture and stir gently to combine so the biscuits are coated.
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Stir in the frozen peas and carrots, the shredded or chopped cooked chicken, and the grated cheddar cheese. Mix until evenly distributed throughout the biscuit‑soup mixture.
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Pour the mixture into your greased baking dish and spread it out evenly to cover the surface.
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Bake uncovered in the preheated oven for 35 to 45 minutes, until the biscuit pieces have puffed up and the top is golden brown in places. The edges should be bubbling lightly.
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Remove from the oven and let it cool for about 5 minutes before serving. Enjoy!
Helpful Tips
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Use cooked chicken you already have (rotisserie, grilled, or baked) to save time.
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Make sure to cut the biscuits into pieces rather than leaving whole—this helps them cook through and integrate better.
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If the biscuit tops brown too quickly but the interior is still undercooked, loosely cover the dish with aluminum foil for the final few minutes.
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Let the casserole rest a few minutes after baking to set up slightly so it slices neatly.
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Sprinkle chopped fresh parsley or green onions on top before serving for a pop of colour.
Substitutions And Variations
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Vegetables: Swap the frozen peas & carrots for other mix‑ins like corn, green beans, mushrooms, or diced bell pepper.
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Cheese: Use Colby‑Jack, Monterey Jack, pepper jack or a blend instead of (or in addition to) sharp cheddar.
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Biscuits: Use any can‑of‑refrigerated biscuits available. If you only find larger sized biscuits, use fewer and cut into more pieces.
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Soup base: You could substitute cream of mushroom or cream of celery soup if you prefer a different flavour.
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Spicing: For a different twist favour, add a pinch of cayenne pepper, smoked paprika, or Italian herbs to the mixture.
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Make it lighter: Use low‑fat milk and reduce the cheese for a lighter version; add extra veggies to bulk it up.
Storage Instructions
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After the casserole has cooled slightly, cover it tightly with foil or transfer leftovers to an airtight container and refrigerate.
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It keeps well in the fridge for up to 3 days. One source recommends up to 3 days.
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To reheat: warm in a 350°F (175°C) oven for about 15‑20 minutes (covered) so the biscuits don’t become too dry.
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Freezing? It’s best to freeze the filling without the biscuit topping; when ready to bake, thaw, add fresh biscuit pieces, and bake fresh for best texture.
Nutritional Information
Here is rough nutritional information for this style of casserole:
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One source lists ~397 kcal per serving, with ~33 g carbs, ~22 g protein and ~20 g fat.
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Another listing gives ~330 calories per 1‑cup serving (~235 g) with ~18.9 g protein, ~14.2 g fat and ~28.3 g carbs.
Keep in mind: nutrition will vary based on the brands, portion size, and any ingredient substitutions you make.
Serving Suggestions
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Serve warm directly from the baking dish, ideally with a crisp green salad or simple steamed veggies to balance the richness.
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A side of roasted broccoli, green beans, or a light tomato‑cucumber salad works beautifully.
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For extra flavor, consider topping each portion with chopped fresh parsley or snipped green onion for freshness.
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This casserole also works well for brunch or buffet settings — consider offering alongside fresh fruit or simple roasted potatoes.
Frequently Asked Questions About Chicken and Biscuits Casserole
Can I prep this ahead of time?
Yes — you can assemble the mixture (except the biscuits) ahead of time, refrigerate, then add the biscuit pieces just before baking.
Can I freeze the casserole?
Yes and no. While you can freeze the assembled dish, the texture of the biscuits may suffer when thawed and reheated. A better method is to freeze the filling alone (without the biscuits), then when ready to serve, thaw the filling, place in the baking dish, add fresh biscuit pieces and bake.
My biscuits weren’t fully cooked in the middle — what happened?
If the biscuit topping is browning on top but still undercooked inside, your oven temperature may have been slightly low, or the filling might have been too cool when biscuits were added. To fix: either cover with foil the last 10 minutes to continue cooking through, or return to oven until biscuits are puffed and golden.
Can I substitute canned biscuits with homemade ones?
Yes, you can definitely use homemade biscuit dough in place of canned. Just be sure to portion or cut the dough so it bakes evenly on top of the casserole.
Final Thoughts
Thank you for letting me share this comforting recipe for Chicken and Biscuits Casserole — it’s one of those dishes I return to again and again when I want something warm, satisfying, and straightforward. It’s easy to pull together, full of flavor, and perfect for bringing people around the table. I hope you enjoy this dish as much as I do. Here’s to many cozy meals ahead—happy cooking, enjoy every bite, and thanks for being part of the food‑loving community!
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Chicken and Biscuits Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Chicken and Biscuits Casserole is an easy, comforting dinner made with creamy chicken, cheddar cheese, veggies, and fluffy biscuit pieces baked to golden perfection.
Ingredients
2 cans (10.5 ounces each) condensed cream of chicken soup, undiluted
1 cup milk
1 teaspoon garlic powder
1 teaspoon poultry seasoning
½ 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
Instructions
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Preheat your oven to 375°F (190°C) and grease a 9×13‑inch (or equivalent) baking dish with nonstick spray.
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In a large mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, poultry seasoning, and black pepper until smooth.
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Open the can of refrigerated biscuits. Separate each biscuit and cut each into 4 pieces. Add the biscuit pieces into the soup mixture and stir gently to combine so the biscuits are coated.
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Stir in the frozen peas and carrots, the shredded or chopped cooked chicken, and the grated cheddar cheese. Mix until evenly distributed throughout the biscuit‑soup mixture.
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Pour the mixture into your greased baking dish and spread it out evenly to cover the surface.
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Bake uncovered in the preheated oven for 35 to 45 minutes, until the biscuit pieces have puffed up and the top is golden brown in places. The edges should be bubbling lightly.
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Remove from the oven and let it cool for about 5 minutes before serving. Enjoy!
Notes
You can substitute the canned biscuits with homemade dough. Add foil in the last 10 minutes if biscuits are browning too fast.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 slice
- Calories: 397
- Carbohydrates: 33g
- Protein: 22g