If you are searching for a cozy, soul-satisfying meal that feels like a warm hug on a plate, the Chicken and Biscuits Casserole Recipe should be your next kitchen adventure. This dish combines tender, shredded chicken enveloped in a creamy, dreamy sauce with crunchy-tender mixed vegetables, all crowned with fluffy, golden biscuits that bake up perfectly in the oven. It’s the kind of comfort dinner that brings family and friends around the table, sparking smiles and second helpings.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is what makes this Chicken and Biscuits Casserole Recipe both approachable and satisfying. Each component adds its own touch — from savory chicken richness to the buttery biscuit topping, every ingredient works in delicious harmony to create this classic dish.
- 2 cups cooked chicken, shredded: Using pre-cooked chicken makes prep quick and ensures tender, flavorful bites throughout.
- 1 cup mixed vegetables: Adds texture, color, and nutritional balance; choose your favorites like peas, carrots, and corn.
- 1 can cream of chicken soup: The creamy base that binds everything together with smooth, comforting flavor.
- ½ cup milk: Lightens the soup, giving the filling a luscious, pourable consistency.
- 1 can refrigerated biscuits: These biscuits create the fluffy, golden topping that’s irresistible when baked.
- 1 tbsp butter: Brushed on top to help the biscuits brown beautifully and add a rich finish.
How to Make Chicken and Biscuits Casserole Recipe
Step 1: Preheat and Prepare the Filling
Start by setting your oven to 375 °F (190 °C) so it’s perfectly heated when the casserole is ready to bake. In a mixing bowl, combine the shredded chicken, cream of chicken soup, milk, and the mixed vegetables. Stir these gently until evenly blended—the filling should be creamy but not runny, full of flavor and inviting texture.
Step 2: Assemble the Casserole
Transfer your creamy chicken and vegetable mixture into a casserole dish, spreading it evenly to create a stable base for the biscuit topping. Open your can of refrigerated biscuits, and tear each biscuit into smaller pieces, sprinkling them evenly over the chicken mixture. This helps ensure a nice, even golden crust that doesn’t overpower the creamy filling below.
Step 3: Add the Butter and Bake
Melt the tablespoon of butter and brush it over the top of the biscuit pieces. This step is *essential* for building that irresistible golden color and buttery flavor on your biscuit crust. Place the casserole dish in the oven and bake for approximately 25 minutes. You’re looking for bubbling filling and beautifully browned biscuits that invite you to dig in immediately.
How to Serve Chicken and Biscuits Casserole Recipe
Garnishes
To elevate presentation and flavor, sprinkle fresh parsley or shredded cheese over the casserole before baking or after it comes out of the oven. Parsley adds a fresh herbal note and bright green contrast, while cheese lends an extra layer of savory richness.
Side Dishes
This Chicken and Biscuits Casserole Recipe shines wonderfully on its own, but pairing it with a crisp green salad or steamed broccoli can bring brightness and balance to the meal, rounding out your comfort dinner with textures and colors that delight the palate and eyes alike.
Creative Ways to Present
If you’re feeling playful, try serving individual portions of the casserole in oven-safe ramekins for personalized servings. Alternatively, top with a drizzle of hot sauce or a dollop of sour cream to add a flavor twist and a touch of creamy cooling contrast.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. This casserole retains its creamy goodness and biscuit softness remarkably well when chilled.
Freezing
You can freeze the Chicken and Biscuits Casserole Recipe ahead of time by assembling it in a freezer-safe dish (without baking), then wrapping tightly in plastic and aluminum foil. Freeze for up to 3 months. When ready to enjoy, allow it to thaw overnight in the fridge before baking as directed.
Reheating
For reheating, cover the casserole with foil and warm in a 350 °F (175 °C) oven for 20–25 minutes or until heated through. This method helps preserve the biscuit topping’s texture, avoiding sogginess from microwave reheating.
FAQs
Can I use fresh biscuits instead of refrigerated ones?
Absolutely! Fresh biscuits made from scratch or store-bought dough will work beautifully. Just adjust the baking time slightly to ensure your biscuits cook through without burning.
Is it possible to make this casserole gluten-free?
Yes, by using gluten-free biscuits and a gluten-free cream of chicken soup substitute, you can easily adapt this recipe while keeping all the delicious flavors intact.
Can I add more vegetables or different ones?
Definitely! Feel free to customize with your favorite veggies like mushrooms, green beans, or even diced potatoes. Just keep an eye on their cooking times so everything cooks evenly.
What type of chicken is best for this casserole?
Shredded rotisserie chicken is a fantastic shortcut, but leftover roasted or poached chicken works just as well. The key is tender, well-seasoned chicken shredded into bite-sized pieces.
Can I double this recipe for a larger group?
Yes, simply double all the ingredients and use a larger casserole dish. You may need to add a few extra minutes to the baking time to ensure the biscuits cook through evenly.
Final Thoughts
There is nothing quite like sinking your fork into the creamy comfort and buttery biscuit topping of this Chicken and Biscuits Casserole Recipe to brighten up any night of the week. It’s easy to prepare, versatile, and wholly satisfying — a true go-to dinner that feels like a warm hug. Trust me, once you try it, this casserole is going to be a beloved staple in your kitchen just as it is in mine. Time to gather your ingredients and make some magic!
Print
Chicken and Biscuits Casserole Recipe
- Total Time: 35 minutes
- Yield: 6 servings
Description
A warm and comforting Chicken and Biscuits Casserole featuring tender shredded chicken and mixed vegetables in a creamy sauce, topped with fluffy, golden baked biscuits. Perfect for an easy, satisfying dinner that the whole family will enjoy.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
Topping
- 1 can refrigerated biscuits (7–8 biscuits)
- 1 tbsp butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 375 °F (190 °C) to prepare for baking the casserole.
- Prepare the Filling: In a medium baking dish, combine the shredded cooked chicken, mixed vegetables, cream of chicken soup, and milk. Mix everything thoroughly to ensure an even creamy filling.
- Add Biscuit Topping: Separate the refrigerated biscuits and piece them into smaller chunks or halves. Arrange these biscuit pieces evenly over the chicken mixture to cover the top.
- Brush with Butter: Brush the melted butter over the biscuit topping to help them brown beautifully and add flavor during baking.
- Bake the Casserole: Place the dish in the preheated oven and bake for 25 minutes, or until the biscuits are golden brown and the filling is bubbly.
Notes
- For extra flavor, sprinkle some chopped fresh parsley or shredded cheese over the biscuit topping before baking.
- If desired, you can substitute cream of mushroom soup for a different flavor.
- Use frozen mixed vegetables if fresh are unavailable; no need to thaw before mixing.
- Ensure the cooked chicken is well shredded for easier mixing and eating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Casserole
- Method: Baking
- Cuisine: American
