Chicken and Biscuit Casserole

This easy Chicken and Biscuit Casserole recipe is a classic comfort food favorite for dinner. It’s a delicious, cozy casserole with tender chicken, vegetables, fluffy biscuits and a creamy gravy all baked to a bubbly, golden perfection!

For more easy casseroles try my chicken cobbler, chicken and stuffing casserole, chicken noodle casserole, chicken enchilada casserole and my King Ranch chicken casserole.

this recipe!

Old Fashioned Chicken and Biscuit Casserole

There is nothing like enjoying this chicken biscuit bake casserole as one of the best comforting casserole meals for dinner to warm up to. Who can resist chicken, biscuits and gravy!

It’s similar to my popular chicken pot pie casserole recipe with biscuits that uses a homemade sauce instead of the convenient budget friendly cream of chicken soup that I doctor up.

This Pillsbury chicken biscuit casserole is sure to be on repeat for dinner as who can resist recipes with chicken, biscuits and gravy like my crockpot Mississippi chicken with cornbread.

Serve with my popular green salad, Campbells green bean casserole, homemade cranberry sauce, sweet cornbread, creamy cheesy mashed potatoes and my cheese stuffed garlic bread.

Ingredients

• Chicken – 2 cups of cooked shredded chicken or use a store bought rotisserie chicken, this is a great recipe to use up leftover chicken
• Olive Oil – or use your favorite oil
• Onion – medium yellow onion diced
• Carrots – peeled and diced
• Celery – celery stalks diced
• Garlic Cloves – minced
• Cream of Chicken Soup – 10.5 ounce can of cream of chicken soup or you can use cream of mushroom soup
• Chicken Broth – use store bought or my homemade chicken broth with amazing flavor
• Heavy Cream – you can use half-and-half cream or whole milk instead if you prefer
• Dried Thyme and Dried Rosemary
• Salt and Black Pepper
• Peas – frozen peas or swap the peas out if you do not like them and use any mixed frozen vegetables
• Biscuits – 1 can of 8 count refrigerated biscuit dough, I used Pillsbury Grands biscuits flaky style as store bought biscuits work well in this recipe but you can use your favourite
• Parsley – chopped fresh parsley

How to Make Chicken and Biscuit Casserole

STEP ONE – Preheat the oven to 375°F. Grease a 9×13 inch baking dish.

STEP TWO – In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

STEP THREE – Add the shredded chicken, cream of chicken soup, chicken broth, heavy cream, dried thyme, salt, dried rosemary, and black pepper to the skillet. Stir to combine and bring the mixture to a simmer.

STEP FOUR – Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.

STEP FIVE – Remove the skillet from the heat and stir in the frozen peas and chopped fresh parsley.

STEP SIX – Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.

STEP SEVEN – Open the can of refrigerated biscuit dough and separate the biscuits. Arrange the biscuits on top of the chicken mixture in a single layer, spacing them evenly.

STEP EIGHT – Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the casserole is hot and bubbly.

STEP NINE – Remove the casserole from the oven and let it cool for 5-10 minutes before serving.

STEP TEN – Garnish with additional fresh parsley, if desired.

Enjoy!

Can I make this chicken pot pie casserole with cream of chicken soup ahead of time?

Yes, assemble the casserole without the biscuit topping and cover with wrap to store in the fridge for up to a day ahead. Add the biscuit topping just before baking to ensure they stay fluffy and fresh.

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

To freeze it is best to freeze without the biscuit topping. Prepare the filling, cool and freeze. Add the fresh, yummy biscuits when ready to bake after thawing the filling.

Reheat in a 350°F oven using a baking dish until heated through. Or in the microwave using a microwave-safe dish with 30 second intervals until heated though.

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