Chicken Biscuit Casserole
Chicken and Biscuit Casserole, a family favorite that uses canned biscuits and a rotisserie chicken. A cozy, homemade dinner with your favorite veggies that will be on the table in 30 minutes.
Chicken & Canned Biscuit Casserole
This creamy, cozy, semi-homemade Chicken Biscuit Casserole is just as easy my Red Lobster Biscuit Chicken Casserole that everyone loves. But this variation utilizes the easy canned biscuits.
If you follow us regularly, you know I share with you Midwest comfort food that's made practical for real kitchens. So, I love a good one-dish meal. The hardest part of this recipe is opening the canned biscuits. Please tell me I'm not the only one who is scared to death of those things.
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If you are looking for other quick and easy dinner ideas, make one of my other casserole recipes. Some fan favorites include Cheesy Ranch Ground Beef and Rice Casserole and these --
Why You'll Love ❤️ This Chicken Biscuit Casserole
🍗 Budget Friendly: Using a rotisserie chicken is an easy and inexpensive way to get juicy chicken into your casserole while saving time and money.
🕞 Quick Dinner Idea: Starting with precooked chicken and canned biscuits are great time savers in this recipe without compromising on flavor.
💙 Customizable: Make this casserole to fit your family's food preferences and build off what you have in the fridge or pantry.
🏆 Make Ahead Dinner: Mix everything together except the biscuits to prepare in advance.
Shortcuts for Chicken & Biscuit Casserole
Rotisserie Chicken - Stop by the store on the way home and grab a rotisserie chicken for a shortcut that brings flavor.
Canned Chicken - Consider another inexpensive shortcut, using canned chicken. It's tender cooked, white meat.
Ingredients for Chicken & Biscuits
The difference here is in the homemade creamy sauce/gravy. No canned soups here.
- Cooked Chicken - you can use a rotisserie chicken, canned chicken, or make my Sous Vide Chicken for lots of flexibility in this casserole.
- Vegetables - use the veggies your family likes. I use carrots, celery, and peas. But potatoes, green beans, and corn would all be fantastic in this casserole.
- Canned Biscuits - the cheap small biscuits work well here. They come out crunchy on top and pillowy, almost like a dumpling, inside the casserole.
- Seasonings - use any seasonings you like. I used my favorite chicken herbs and seasonings, including sage, rosemary, & thyme. Plus a little turmeric for color.
- Cream - makes this casserole rich creamy. Use half & half or milk if that's what you have.
See recipe card for quantities.
How to Make Chicken Biscuit Casserole
- Preheat your the oven to 400 degrees F.
- Cook your veggies in a little butter to get them softening.
- Thicken the gravy with flour and bring to a boil.
- Add the chicken broth, chicken, peas, and seasonings. Stir in quartered canned biscuits. Stir in cream.
- Pour into a 9x13 casserole dish. Bake until bubbly and golden brown. The biscuits should be fully baked -- not gooey.
Hint: Use only 1 can if you can only find the bigger flaky biscuits and cut them into 6 pieces.
Cooking for One or Two
Sometimes you don't need a giant casserole or enjoy eating leftover casserole for a week. I get you.
So, this recipe is easily halved but reducing all ingredients by half and baking in an 8x8 baking pan. Baking time should be about the same.
Recipe Variations
❤️ Meat: Use leftover turkey for a Turkey and Biscuit Casserole that is a great use of leftover turkey.
💙 Add More Veggies: I kept it pretty simple for this recipe, but add any veggies you like with the carrots. I would love the addition of diced potatoes, green beans, and corn. Just plan to cook the potatoes until tender before thickening the gravy.
💜 Cheese: If a casserole just isn't a casserole without cheese, feel free to top this one with cheddar cheese before slipping it into the oven.
Substitutions
Casseroles are all about using what you have. Mix and match to make it appeal to your family.
- Vegetables - instead of using fresh veggies, use canned or frozen. If using canned vegetables, drain the liquid well. No need to saute them.
- Use Leftover Veggies - Use leftover veggies and mix them all for the vegetables in this casserole. This is a great way to use up leftover vegetables.
- Cook a whole Chicken or Turkey - Cook an extra chicken or turkey any time you prepare one. Pull it off the bones and store in the freezer for a quick casserole shortcut.
- Vegetarian Chicken Cobbler - skip the chicken and use vegetable broth or bouillon for a veggie-only version.
- Gluten-Free Chicken Cobbler - Use gluten-free canned biscuits for the topping and replace the flour in the filling with cornstarch. If using cornstarch do not add it to the butter, instead add it to the cold water or broth to make a slurry.
Storing Casseroles
Allow casserole to cool slightly on the countertop. Transfer into a shallow container to avoid hot spots that take too long to cool. Cover tightly and refrigerate for 3 to 5 days.
Reheating Chicken and Biscuit Casserole
Microwave: reheat a single serving for 1 minute, stir and cook for another 30 seconds to 1 minute to reheat.
Oven: reheat in the oven at 375 F for 10 to 15 minutes or until heated through. Add a splash of milk if you would like.
Top Tip 💰
Rotisserie Chickens are a what's called a "loss leader" at the grocery store and is a budget friendly way to have easy, juicy chicken at the ready.
I buy one any time I go to the store for a variety of recipes like Rotisserie Chicken and Stuffing Casserole, Easy Chicken Salad Recipe or Garlic Parmesan Chicken Pasta.
FAQ
Sure! Follow the recipe to mix up the filling, just wait to add the biscuits until right before baking. They perform best if not allowed to rise too long before baking.
Yup! Simply assemble the casserole in 9x13 disposable foil pan. I like to use the double wrapped method by first wrapping in plastic wrap and then heavy duty aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw the casserole overnight in the fridge. Stir in the cut up biscuits and bake as directed.
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Chicken Biscuit Casserole
Ingredients
Method
- Preheat the oven to 400 degrees F.
- In a large skillet, melt butter then saute onion, celery, and carrots until tender.3 Tablespoons butter, ½ cup onion, ½ cup celery, 1 cup carrots
- Stir in flour to make a rue paste. Cook until bubbly, thickened, and light brown. Around 2 minutes.3 Tablespoons flour
- Dissolve bouillon in water and stir into vegetable mixture. Stir until thickened. Remove from heat.4 teaspoons chicken bouillon, 3 cups water
- Stir in chicken, herbs, spices, peas, and heavy whipping cream. Fold in quartered biscuits and pour into 9x13 casserole dish.3 cups chicken, ¼ teaspoon dried rosemary, ¼ teaspoon dried thyme, ½ teaspoon rubbed sage, ½ teaspoon black pepper, 1 teaspoon seasoning salt, ¼ teaspoon turmeric, 1 cup frozen peas, ⅓ cup heavy whipping cream, 2 7.5 ounce canned biscuits
- Bake at 400 degrees F for 19 to 21 minutes or until biscuits are golden brown and fully cooked.
Cozy casserole that was easy and delicious! Not a single complaint at the table!