Easy Chicken and Biscuits Casserole
This casserole is the kind of cozy, slightly sloppy comfort food that makes me forget about matching socks and adulting for an hour. It’s baked chicken smothered in a creamy, savory sauce with buttery biscuits on top — the biscuits soak up juices but stay golden and bready on the edges. It’s fast-ish, forgiving, and feeds the kind of weeknight hunger that won’t be satisfied with salad.
My husband will literally hum while eating this, which is both weird and endearing. We call it “the dish that disappears” because between the kids, the dog (who gives begging advice), and him, there’s never a crumb left. I once made it after a horrible day and brought the pan straight to the table — no plates, no dignity — and suddenly everything felt manageable again. It’s one of those recipes that’s become a background character in our life: potlucks, sleep-deprived dinners, emergency lunches for friends.
Why You’ll Love This Easy Chicken and Biscuits Casserole
– It’s ridiculous comfort: creamy, savory, biscuit-top perfection with minimal drama.
– Totally forgiving: use leftover chicken, rotisserie, or quick pan-seared breasts and it still sings.
– Kid-approved and adult-approved — one pan, one oven, zero fussy plating.
– Feels like effort but is mostly dump-and-bake; you get hero points with almost no sweat.
Kitchen Talk
This casserole has taught me the art of controlled chaos. I’ve browned chicken on the stove and forgotten about the biscuits in the fridge — no problem; cover and pop the biscuits on when you’re ready. Once I swapped cream of chicken soup for plain Greek yogurt+stock in a fit of “I should eat healthier” and honestly? It worked fine but tasted less nostalgic. The biscuit topping: don’t overwork it. If you handle it like dough for scones, you’ll get fluffy pockets; if you knead too long, it gets pensive and dense. Also, put the casserole on a rimmed baking sheet — I learned that the hard, buttery way.
This casserole is pure comfort in a dish—creamy, hearty, and so easy to throw together on a busy night. My family loved it, and I’ll definitely be making it again!
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Shopping Tips
– Protein: Buy a rotisserie chicken for speed, or bone-in breasts if you want maximum flavor; precooked or leftover chicken is perfectly fine.
– Canned Goods: Stick with a good-quality condensed soup (chicken or cream of mushroom) or look for low-sodium versions and boost flavor with herbs.
– Dairy: Sour cream, Greek yogurt, or heavy cream all work for richness — choose based on how indulgent you’re feeling.
– Frozen Aisle: Frozen mixed veggies or peas save time and are great in a pinch; no need to defrost before stirring in.
– Baking Basics (Flour/Sugar/Leaveners): If making biscuit topping from scratch, use cold butter and don’t overmix — keep that butter chunky for flaky layers.
Prep Ahead Ideas
– Chop onions/garlic and shred or dice cooked chicken the day before and store in airtight containers in the fridge.
– Make the sauce (soup + milk/cream + seasonings) and refrigerate; reheat gently before assembling so everything goes into the oven hot.
– Assemble in a disposable or oven-safe pan and cover with foil; store in the fridge and bake straight from chilled (add ~10–15 minutes to bake time).
– Use labeled tubs for components (chicken, sauce, biscuit dough) so weeknight assembly is basically an adult Lego set.
Time-Saving Tricks
– Use rotisserie chicken or leftover roasted chicken to cut cook time drastically.
– Swap homemade biscuit dough for canned biscuits when life is chaotic — still tasty and much faster.
– One-pan sauté: cook onions and mushrooms in the same pan you’ll use for the filling to save dishes and add flavor.
– Frozen vegs = no peeling, no chopping; toss straight into the sauce for color and nutrients.
– Don’t rush the rest: let the casserole sit 5–10 minutes out of the oven so the sauce sets a bit before serving.
Common Mistakes
– Too-watery filling: I once dumped frozen veg straight in without thawing and ended up with a soupy mess — thaw a bit or pat dry, and simmer longer to reduce.
– Overbaked biscuits: set a timer and check at the lower end; biscuits go from golden to dry quick.
– Underseasoned sauce: canned soups can be bland — taste and add salt, pepper, or a splash of Worcestershire or mustard if needed.
– Cold center: if you assemble from fridge-cold parts, add 10–15 minutes and tent with foil so the biscuits brown without burning.
What to Serve It With
– A simple green salad with lemon vinaigrette to cut the richness.
– Steamed broccoli or roasted green beans for crunch and color.
– Garlic bread or a crusty baguette if you want even more carbs (no judgment here).
– Quick applesauce or a crisp slaw for a bright, tangy contrast.
Tips & Mistakes
– Use a rimmed baking sheet under the casserole to catch buttery drips.
– Salt in layers: season the sauce, then taste before baking so you don’t overdo it.
– If biscuits brown too fast, tent with foil halfway through.
– Don’t overcrowd the pan when browning chicken — you want some color, not steam.
– Rescue watery casserole by stirring in a slurry of flour or cornstarch near the end and simmering briefly.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven (350°F / 175°C) to refresh biscuits, or microwave portions for a quicker fix — biscuits won’t be as crisp but still delicious. Cold? Totally fine for a messy, breakfast-for-dinner vibe; add an egg and call it brunch.
Variations and Substitutions
– Vegetarian: swap chicken for white beans or chickpeas and use vegetable broth + cream for the sauce.
– Gluten-free: use a gluten-free flour blend in the biscuit topping or buy GF canned biscuits where available.
– Dairy-free: use coconut milk or a dairy-free creamer and a plant-based biscuit dough; flavors will shift but it’s workable.
– Add-ins: mushrooms, shredded carrots, or a handful of cheddar stirred into the sauce are all winners; bacon is optional but soul-repairing.
Frequently Asked Questions
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Easy Chicken and Biscuits Casserole
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 0.5 cup diced onion
- 2 tsp minced garlic
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 21 oz condensed cream of chicken soup
- 0.5 cup milk
- 2 cup frozen mixed vegetables no need to thaw
- 3 cup cooked shredded chicken
- 0.75 tsp kosher salt or to taste
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 1 cup shredded cheddar cheese optional
- 16 oz refrigerated biscuit dough
- 1 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat oven to 400°F. Grease a 9x13-inch baking dish.
- Warm olive oil and butter in a skillet over medium heat.
- Cook onion until soft, about 3 minutes. Stir in garlic for 30 seconds.
- Sprinkle in flour. Stir and cook one minute to remove raw taste.
- Whisk in broth, soup, and milk until smooth and steamy.
- Fold in mixed vegetables and chicken. Season with salt, pepper, and thyme.
- Simmer 2 to 3 minutes to slightly thicken. Remove from heat.
- Spread filling in the baking dish. Sprinkle cheese if using.
- Cut biscuits into halves or quarters. Arrange evenly over the filling.
- Bake 22 to 26 minutes, until biscuits are deep golden and bubbly.
- Rest 5 minutes. Garnish with parsley and serve warm.
Notes
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