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Chicken and Biscuit Casserole

A comforting dish combining tender chicken and flavorful vegetables, topped with flaky biscuits, perfect for family dinners or cozy gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced You can use rotisserie chicken for convenience.
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup mixed vegetables (peas, carrots, corn) Feel free to mix in your favorite vegetables.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 can (16.3 oz) refrigerated biscuit dough You can use homemade or gluten-free varieties.
  • 1 tablespoon fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, chicken broth, milk, mixed vegetables, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
  3. Pour the mixture into a greased 9x13 inch baking dish, ensuring it’s evenly distributed.
  4. Open the biscuit dough and separate it into individual biscuits. You can either leave them whole or cut them into quarters for a more varied texture.
  5. Place the biscuits on top of the chicken mixture, ensuring there are no large gaps but allowing some filling to be exposed.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly.
  2. Remove the casserole from the oven and let it cool for about 5 minutes before serving. Garnish with freshly chopped parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing portions for up to 3 months. Reheat in the oven or microwave until warmed through.