Here’s a warm, comforting Chicken Biscuit Casserole—perfect for breakfast, brunch, or a cozy dinner 🍗🥧
Chicken Biscuit Casserole
Ingredients
For the casserole:
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup frozen peas and carrots (optional)
- 1/2 tsp garlic powder
- Salt & pepper to taste
For the biscuits:
- 1 can refrigerated biscuits (like Pillsbury)
or make homemade biscuits if you prefer
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the filling
- In a large bowl, mix cooked chicken, cream of chicken soup, milk, cheese, vegetables, garlic powder, salt, and pepper.
- Pour mixture into the prepared baking dish.
- Add biscuits
- Place biscuits on top of the chicken mixture. You can cut them in halves or leave them whole.
- Bake
- Bake 25–30 minutes until biscuits are golden and cooked through.
- Optional: sprinkle extra cheddar cheese on top 5 minutes before finishing baking.
- Serve
- Let rest 5 minutes before serving. Serve warm with a side salad if desired.
Tips
- For extra flavor, sauté onions or garlic with the chicken before mixing.
- Swap cheddar for monterey jack or mozzarella for a milder taste.
- Make ahead: assemble in the dish, cover, and refrigerate overnight—bake the next morning.
If you want, I can also give you a “from scratch” biscuit version that’s flaky, buttery, and homemade, which makes this casserole extra special.
Do you want me to do that?