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Chicken and Biscuit Casserole

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

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


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Old Fashioned Chicken and Biscuit Casserole

There is nothing like enjoying chicken and biscuits as one of the best comforting casserole meals for dinner to warm up to.

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.

Chicken & biscuit casserole on a white plate.

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.

Easy chicken pot pie served on a white plate.

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

Ingredients

Ingredients for savory chicken and biscuits casserole in small bowls.
  • 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
  • Salt and Balck Pepper
  • Dried Rosemary
  • 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 but you can use your favourite or what is on sale as well as homemade biscuits
  • Parsley – chopped fresh parsley
Serving of chicken and biscuit casserole on serving spoon.

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.

Substitutions & Variations: Feel free to add more of your favorite vegetables like bell peppers, mushrooms and spinach. Make it vegetarian by not using the chicken and adding in more veggies. Cooked Turkey is also great in this recipe. For a cheese biscuit chicken casserole try my chicken cobbler with Red Lobster cheddar bay biscuits.

How to Make Chicken and Biscuit Casserole

Easy to make family favorite dinner with step by step images.

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.

Chicken casserole with biscuits on top showing how it will look during the prep stage.

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.

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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Chicken and biscuit casserole in baking dish.

Chicken and Biscuit Casserole


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Description

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


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

  1. Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
  2. 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.
  3. 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.
  4. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
  5. Remove the skillet from the heat and stir in the frozen peas and chopped fresh parsley.
  6. Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
  7. 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.
  8. 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.
  9. Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
  10. 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

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