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Easy Chicken and Biscuits Casserole

Easy Chicken and Biscuits Casserole

Creamy chicken and veggies bake under golden biscuits for a cozy, family-friendly dinner. Minimal prep, big comfort.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

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

Variation: Add 1/2 tsp poultry seasoning or swap cheddar for pepper jack. For a pot pie vibe, use smaller biscuit pieces. Leftovers keep 3 days refrigerated; reheat covered at 350°F until hot.
This recipe is an original creation inspired by classic Easy Chicken and Biscuits Casserole flavors. All ingredient ratios and instructions are independently developed.