Chicken and Biscuits Casserole – The Country Cook

This Chicken and Biscuits Casserole is so easy to make, uses simple ingredients and can be made quickly. A family favorite dinner recipe!

AN EASY, CREAMY CHICKEN CASSEROLE

Is there anything more comforting than a casserole? I love to make casseroles because they are so simple to throw together and so easy to serve. One of my favorite meals to make is this chicken and biscuits casserole. It uses simple ingredients but it packs a lot of flavor! The biscuits and chicken are all cooked and simmered in a creamy gravy. This is one that your whole family will love!

FREQUENTLY ASKED QUESTIONS:

I don’t have rotisserie seasoning, what other seasoning can I use?

Some other seasoning options are: cajun seasoning, seasoned salt or ranch seasoning.

What is the best way to cook the chicken for this recipe?

I just get a store-bought rotisserie chicken and cut it up. You get additional flavor for your casserole but it’s also just much easier. However, you can boil up some chicken or roast it in the oven.

I can’t find the smaller biscuits. What else can I use?

As for the biscuits, you can pretty much use any canned biscuit. It’s just a matter of cutting the biscuits into smaller pieces. I used the smaller biscuits for this and cut them into fourths. If you can only find the larger Grands biscuits (in the 16 ounce can) – you will only use 6 of the biscuits (instead of the 8 it comes with) and you’ll need to cut them into sixths because they are much larger.

What are the best brand of biscuits to use?

I use what is available. Most of the time I am using Pillsbury. Normally I wouldn’t use the flaky layers biscuits but that’s all I have been able to find lately so I went with those and it still worked fine. They just tend to separate a bit as you eat.

What other cheese can I use instead of cheddar?

Colby Jack, Pepper Jack, Monterey Jack, Gouda or triple cheddar all work well with this recipe.

Can this casserole be frozen?

I don’t recommend it. You could technically freeze it but the texture won’t be the same once it is defrosted.

How do I store leftovers?

Put any leftovers in an airtight container and it will keep in the refrigerator for up to 3 days.

an angled photo of chicken and biscuits casserole in a glass baking dish with a wooden spoon shown being inserted into the middle of the casserole.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • cream of chicken soup
  • milk
  • garlic powder
  • rotisserie seasoning
  • black pepper
  • canned biscuits
  • frozen peas and carrots
  • shredded cheddar cheese
  • cooked chicken
  • green onions (optional)
Cream of chicken soup, milk, garlic powder, rotisserie seasoning, canned biscuits, peas and carrots, shredded cheddar cheese, shredded cooked chicken.

HOW TO MAKE CHICKEN AND BISCUITS CASSEROLE:

Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone.

Milk, cream of chicken, garlic powder, rotisserie seasoning and black pepper in a clear bowl with a whisk.

Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths.

biscuits on a cutting bored cut into four pieces.

Add the biscuits to the bowl and stir to combine.

biscuits pieces added to bowl with cream chicken mixture.

Next, add peas and carrots, cheddar cheese and chicken. Stir to combine.

frozen peas and carrots, shredded cheddar cheese and shredded chicken added to bowl.

Pour this mixture into prepared baking dish.

casserole mixture spread out into a clear rectangle baking dish.

Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges.

Fully baked chicken and biscuits casserole in a glass baking dish.

If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn’t get any darker but will allow the biscuits to keep cooking. Allow to cool for a few minutes, top with sliced ​​green onions, then serve!

An overhead photo of fully cooked casserole in a baking dish with a wooden spoon being inserted on the left side.

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Chicken and Biscuits Casserole recipe

Chicken and Biscuits Casserole

This Chicken and Biscuits Casserole is so easy to make, uses simple ingredients and can be made quickly. A family favorite dinner recipe!

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Course: Main Course

Cuisine: American

Keyword: Chicken and Biscuits, Chicken and Biscuits Casserole, Chicken Pot Pie Casserole

Prep time: 15th minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6

Calories: 397kcal

Author: Brandie @ The Country Cook

Ingredients

  • 2 (10.5 ounce) cans cream of chicken soup
  • 1 cup milk
  • 1 test garlic powder
  • ½ test rotisserie seasoning
  • ½ test black pepper
  • 12 ounce can refrigerated biscuits (or two smaller 6 ounce cans)
  • 1 cup frozen peas and carrots
  • 1 cup shredded cheddar cheese
  • 2 cups cooked chicken (shredded or diced)
  • ¼ cup sliced ​​green onion (optional)

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Instructions

  • Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.

  • In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone.

  • Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths. Add the biscuits to the bowl and stir to combine.

  • Next, add peas and carrots, cheddar cheese and chicken. Stir to combine.

  • Pour this mixture into prepared baking dish.

  • Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges.

  • If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn’t get any darker but will allow the biscuits to keep cooking.

  • Allow to cool for a few minutes, top with sliced ​​green onions, then serve!

Notes

  • Other seasoning options: cajun seasoning, seasoned salt or ranch seasoning.
  • If you can only find the larger Grands biscuits (in the 16 ounce can) – you will only use 6 of the biscuits in there and you’ll need to cut them into sixths because they are much larger.
  • Any of your favorite shredded cheese can be used. Colby jack, Monterey Jack, triple cheddar, etc. can be used.
  • I buy a store-bought rotisserie chicken and cut it up. You can also boil or bake some chicken for this recipe.

Nutrition

Calories: 397kcal | Carbohydrates: 33g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monnounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 733mg | Potassium: 369mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2508IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 3mg

Nutritional Disclaimer

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