My chicken and biscuits casserole is homey and comforting, with luscious chicken-based gravy, chunks of chicken, and vegetables, topped with buttery biscuits. This dish can be put together so quickly, it will taste like you spent all day making it.

Sunday night is family night, and this is the perfect meal to serve. Now that my children are grown, I make this when they come home to visit, and all the happy childhood memories come flooding back. Warm and comforting, chicken and biscuits casserole is baked in the oven.

I hope you’ll try some more of our creamy delicious casseroles, like chicken and rice casserole, chicken cordon bleu casserole, chicken and dumpling casserole, and poppy seed chicken casserole next!

Chicken and Biscuits Casserole Ingredients

Cream of potato soup: This soup acts as a creamy base to the dish. I use Campbell’s Brand.
Cream of chicken soup: Campbell’s Brand soup which makes a nice creamy chicken gravy.
Milk: Whole milk
Thyme: Dried thyme, a lemony/oregano flavor
Poultry Seasoning: a pantry staple, this adds flavor to the gravy.
Black pepper: Fresh cracked
Frozen mixed vegetables: any brand, pick your favorite combination.
Cooked chicken: You can use rotisserie or cook your own!
Refrigerated biscuits: Pillsbury Brand seems to always deliver a consistent biscuit. Or use your preferred brand. I use the regular size. Using the Grand Size is not ideal because it will take a very long time to cook and may end up a little raw in the middle of the casserole.

Tips

Meat: Whether you use cooked rotisserie chicken, pre-cooked frozen, or you cook your own, this chicken and biscuit casserole is versatile. Use dark meat, white meat, or both! If cooking your own, feel free to boil or roast the chicken.
Biscuits: I use regular-size refrigerated biscuits. Using the Grand Size is not ideal because it will take a very long time to cook and may end up a little raw in the middle of the casserole. If using the Grand Size, cut up the biscuits into smaller pieces.
Veggies: Use any vegetables of your preference. You can use any combination of carrots, corn, peas, green beans, okra, or peppers.
Doneness: During the baking process, the chicken and biscuits pot pie casserole is done when the biscuits are flaky and well-cooked in the middle. Lift up a section of the biscuit in the center of the dish and check for doneness.

Storing + Freezing + Make-Ahead

How Long Can You Keep This in The Fridge? Once made, your chicken and biscuits casserole will last up to four days in the fridge.
Can You Freeze This? It is not recommended to freeze.
Make-Ahead: Make the chicken mixture first. When ready to serve, top with the biscuits and bake as instructed. Depending on the temperature of the mixture, it may take longer to bake.
Just watch the biscuits for doneness.
Food Safety: If you’d like more info on food safety check out this link.

What to Serve With Chicken Biscuits

I like to have some extra vegetable crunch like my copycat KFC coleslaw, 1905 salad, Mediterranean salad, brown sugar glazed carrots or honey roasted carrots, Arkansas green beans, or crockpot cream corn!

How To Make Creamed Chicken and Biscuits Casserole

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ALL OUR CASSEROLES

Need more casseroles for your dinner rotations, here’s a link to all our casseroles!

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Chicken And Biscuits Casserole

Our comforting chicken and biscuits casserole is loaded with chunks of tender chicken, the perfect vegetables, all mixed in a luscious cream sauce.

Prep Time10

Cook Time25

Total Time35

Servings: servings

Author: Kathleen

Ingredients

▢ 1 (10.5-ounce) can cream of potato soup
▢ 1 (10.5-ounce) can cream of chicken soup
▢ 1 cup milk
▢ 1/2 teaspoon thyme
▢ 1/2 teaspoon dried poultry seasoning
▢ 1/4 teaspoon black pepper
▢ 1 (12-ounce) bag mixed frozen vegetables, thawed and well drained
▢ 4 cups cooked chicken, cut into bite sized pieces
▢ 2 (12-ounce) cans refrigerated biscuits, cut in quarters-You'll probably only use 1 1/2 rolls of biscuits.

Instructions

Preheat oven to 350ºF (177ºC). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
In a large mixing bowl, whisk together: cream of potato soup (1 can), cream of chicken soup (1 can), milk (1 cup), dried thyme (1/2 teaspoon ), poultry seasoning (1/2 teaspoon), and black pepper (1/4 teaspoon) until well combined.
Stir in thawed vegetables (12 ounces) and chicken (4 cups).
Pour into prepared baking dish. Arrange cut biscuit pieces (2 cans) on top of the filling.
Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and the biscuits are cooked through. Check for doneness by gently lifting a few of the biscuits in the center of the casserole, with a spatula, and confirming the bottom of the biscuit is cooked. The rest of the casserole should be bubbly).
**If the casserole is done but the biscuits need more color, place them under the broiler for 2-3 minutes or until the biscuits are nicely browned. Watch closely so as not to let them burn.
**If the biscuit tops are golden and the casserole needs to cook longer, tent it with foil.

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Notes

Meat: Whether you use cooked rotisserie chicken, pre-cooked frozen, or you cook your own, this chicken and biscuit casserole is versatile. Use dark meat, white meat, or both! If cooking your own, feel free to boil or roast the chicken.
Biscuits: I use regular-size refrigerated biscuits. Using the Grand Size is not ideal because it will take a very long time to cook and may end up a little raw in the middle of the casserole. If using the Grand Size, cut up the biscuits into smaller pieces.
Veggies: Use any vegetables of your preference. You can use any combination of carrots, corn, peas, green beans, okra, or peppers.
Doneness: During the baking process, the chicken and biscuits pot pie casserole is done when the biscuits are flaky and well-cooked in the middle. Lift up a section of the biscuit in the center of the dish and check for doneness.

Nutrition

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Chicken and Biscuits Casserole