Chicken and Biscuit Casserole
This easy chicken and biscuit casserole is a classic comfort food favorite for dinner. It’s filled with tender chicken, vegetables, fluffy biscuits and a creamy gravy all baked to a bubbly, golden perfection!
For more easy comfort food dinners, try my Easy Chicken Pot Pie, Chicken Cobbler, or Chicken and Stuffing Casserole.
Why You’ll Love This Recipe
Ingredients You’ll Need
- 2 cups cooked, shredded chicken
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1 (8-count) can refrigerated biscuit dough
If you prefer not to use cream of chicken soup you can make a simple roux with flour and butter, then slowly add milk and chicken stock until it thickens. This will give you more control over the ingredients and flavor.
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.
Make-Ahead Instructions
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.
Chicken and Biscuit Casserole
- Total Time: 1 hour
- Yield: 8 servings
Description
This easy chicken and biscuit casserole is a classic comfort food favorite for dinner. It’s filled with tender chicken, vegetables, fluffy biscuits and a creamy gravy all baked to a bubbly, golden perfection!
Ingredients
2 cups cooked, shredded chicken
3 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 (10.5 ounce) can cream of chicken soup
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1 cup frozen peas
2 tablespoons chopped fresh parsley
1 (8-count) can refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
- 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.
- 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.
- Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the frozen peas and chopped fresh parsley.
- Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
- 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.
- 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.
- Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
- Garnish with additional fresh parsley, if desired.
Notes
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 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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
I had 2 other chicken and biscuit casserole recipes that were pretty bland, I ended up throwing both of them away after trying this recipe. This recipe is very tasty!
I never leave comments or reviews on recipes…but had to with this one! This is hands down one of my family’s favorite dinners!! The most comforting meal I’ve had!
I read the recipe a few times then followed the measurements exactly as the instructions asked my dinner was a GREAT BIG HIT!
We all loved it, ages 3 to 70.
I just love, love, love this recipe. You get all your food groups your vegetables your protein. And it’s just a great evening cold weather dinner. Thank you.