Chicken Biscuit Casserole Recipe
A creamy, comforting Southern-style casserole featuring shredded chicken, cream of chicken soup, frozen veggies, and golden biscuit topping, this one-pan dinner is easy, hearty, and perfect for busy weeknights.
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Servings: 6 servings
Calories: 425kcal
Cost: $12
Equipment
- large mixing bowl
- 9x13 inch baking dish
- Wooden spoon or spatula
- Oven
Ingredients
- 3 cups cooked shredded chicken
- 1 can (10.5 oz) Campbell’s cream of chicken soup
- 0.5 cup sour cream or milk
- 2 cups frozen mixed vegetables
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- to taste salt and black pepper
- 1 tube refrigerated biscuit dough (e.g., Grands)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, mix shredded chicken, cream of chicken soup, sour cream (or milk), frozen vegetables, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Spread the chicken mixture evenly into the prepared baking dish.
- Place biscuit dough pieces evenly on top of the filling. Cut biscuits in half if they’re large to ensure even baking.
- Bake uncovered for 25–30 minutes, until biscuits are golden brown and filling is bubbly. Cover loosely with foil during the last 10 minutes if needed.
Notes
For extra flavor, stir in shredded cheddar before baking. Want it spicier? Add a splash of buffalo sauce. Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer for best texture.
Nutrition
Calories: 425kcal | Carbohydrates: 35g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 850mg | Potassium: 460mg | Fiber: 2g | Sugar: 5g | Vitamin A: 850IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2.1mg