Easy Chicken Biscuit Bake
Creamy chicken and veggies baked under buttery biscuit bites until golden and bubbly. A cozy, weeknight-friendly casserole.
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Servings:
Ingredients
Main Ingredients
- 16.5 oz refrigerated buttermilk biscuit dough cut into quarters
- 3 cup cooked shredded chicken rotisserie works great
- 11 oz condensed cream of chicken soup
- 0.75 cup whole milk or 2% milk
- 2 cup frozen mixed vegetables, thawed drained of excess moisture
- 1.5 cup shredded sharp cheddar cheese
- 2 tbsp unsalted butter, melted
- 1 tsp onion powder
- 0.75 tsp garlic powder
- 0.5 tsp poultry seasoning or dried thyme
- 0.75 tsp kosher salt reduce if using salted butter
- 0.5 tsp black pepper freshly ground
- 2 tbsp fresh parsley, chopped for garnish (optional)
Instructions
Preparation Steps
- Heat oven to 375°F. Grease a 9x13-inch baking dish.
- Whisk soup, milk, onion powder, garlic powder, poultry seasoning, salt, and pepper in a large bowl.
- Fold in shredded chicken and thawed vegetables until evenly coated.
- Spread the mixture into the prepared dish and smooth the top.
- Toss biscuit quarters with melted butter, then arrange them in a single layer over the filling.
- Bake uncovered for 20 minutes, until biscuits begin to puff and the filling bubbles.
- Scatter cheddar over the biscuits. Bake 8–10 minutes more, until the top is golden and cheese melts.
- Rest 5 minutes. Garnish with parsley, slice into squares, and serve warm.
Notes
Variation: Stir in a pinch of cayenne or swap cheddar for pepper jack for a little heat. Storage: Refrigerate leftovers up to 3 days; reheat at 350°F for about 10 minutes to re-crisp the biscuits. To make ahead, assemble without biscuits, refrigerate up to 24 hours, then top and bake.
This recipe is an original creation inspired by classic Easy Chicken Biscuit Bake flavors. All ingredient ratios and instructions are independently developed.