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.

Course Main Course

Cuisine American

Keyword biscuits recipes, Chicken And Biscuits Recipe, chicken casserole recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 813kcal

Author Kathleen

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.

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.

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.