Creamy chicken, biscuits, cheddar cheese, peas, and carrots all baked together in one cozy Chicken and Biscuits Casserole Recipe.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know how some recipes just feel like home? This Chicken and Biscuits Casserole Recipe does that for me. It’s got that same cozy vibe as chicken and dumplings, but it doesn’t demand I stand over the stove for an hour while life passes by.
I remember the first time I made it, it wasn’t planned at all. I had leftover rotisserie chicken in the fridge, a can of biscuits that was dangerously close to expiring (you know the ones that explode at the faintest tap on the counter), and a craving for something warm. So, I threw everything together, not expecting much, and what came out of the oven was this bubbling, golden, cheesy miracle. My husband said, “This tastes like Sunday lunch at your mom’s,” which almost made me cry and also made me laugh because, trust me, Mom’s version would’ve been a whole production. Mine? Ten minutes of prep and a prayer.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chicken and Biscuits Casserole Recipe?
I could give you the polished food-blogger pitch here, but honestly? It’s comfort food that’s easy. That’s the real selling point. This casserole has biscuits that puff up like little golden pillows, chicken that soaks up all that creamy sauce, veggies that sneak in and pretend to make it balanced, and a layer of melty cheddar to tie it all together.
And let’s be real—there are nights when you just want something that makes you feel good without a ton of effort. I mean, who doesn’t want dinner to basically taste like a hug? That’s what this Chicken and Biscuits Casserole Recipe delivers.
Ingredient Notes:
Let me walk you through the main players. If you’re like me, you like to know why things are in a recipe before you commit:
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Condensed cream of chicken soup – The base of the creamy magic. I know, some people turn up their noses at canned soup, but honestly? It works.
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Milk – Just enough to loosen the sauce so it doesn’t bake into a brick.
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Garlic powder & poultry seasoning – The secret handshake of flavor.
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Black pepper & kosher salt – Standard, but essential.
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Refrigerated biscuits – The shortcut that makes this possible. Plus, watching them puff up is oddly satisfying.
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Frozen peas and carrots – Veggies that don’t require chopping. Bless them.
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Cheddar cheese – Sharp, melty, and pretty much irresistible.
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Cooked chicken – Rotisserie chicken is my go-to. It’s like cheating but still counts as cooking.
How To Make Chicken and Biscuits Casserole?
This isn’t complicated, but I’ll walk you through like we’re cooking together.
Step 1: Preheat and prep.
Oven to 375°F. Grease your baking dish like your life depends on it—baked-on cheese is no joke.
Step 2: Make the sauce.
Whisk the soup, milk, garlic powder, poultry seasoning, and black pepper in a big bowl. It won’t look fancy, but the flavor’s there.
Step 3: Biscuit moment.
Open that can. Try not to flinch when it pops (I always do). Cut each biscuit into four pieces and stir them into the sauce.
Step 4: Add the goods.
Chicken, veggies, and cheese go in next. Mix it gently—don’t stress if it looks messy. It bakes into cozy perfection.
Step 5: Bake it.
Spread it all in your dish and bake for 35–45 minutes. You’ll know it’s ready when the biscuits are golden and the edges are bubbling like a lava flow.
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Step 6: Cool and serve.
Give it at least 5 minutes to cool. I know, waiting is torture, but molten cheese burns are not worth it.
Storage Options:
If you’ve got leftovers—and that’s a big if—cover them and stash in the fridge for up to 3 days. It reheats fine in the microwave, but I like popping it back in the oven so the biscuits crisp up again. The texture changes a little, but honestly? It’s still cozy comfort food.
Variations and Substitutions:
Recipes like this one are made for tinkering:
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Don’t like peas? Sub in corn or green beans.
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Love spice? Use pepper jack instead of cheddar.
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Got leftover turkey? Perfect swap for chicken.
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Want to skip canned soup? You can make a roux with butter, flour, broth, and milk… though I’m not above grabbing a can when life’s busy.
What to Serve with Chicken and Biscuits Casserole?
This Chicken and Biscuits Casserole Recipe is hearty enough to stand on its own, but if you’re feeling fancy:
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A simple green salad (because balance).
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Roasted Brussels sprouts or asparagus.
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Cranberry sauce for a sweet-tart contrast—odd pairing maybe, but it works.
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Or a fruit salad, because why not keep things light?
Frequently Asked Questions:
Can I make this ahead?
Yep! Just don’t add the biscuits until right before baking, or you’ll end up with dough that tastes like wallpaper paste.
Can I freeze it?
Absolutely. Freeze it unbaked, wrapped tight, and then bake straight from the freezer. Just add extra time.
Do I need canned soup?
Not at all. If you’re in the mood to be fancy, make a quick homemade sauce. But honestly? Canned soup is fine. Some nights, shortcuts save the day.
This Chicken and Biscuits Casserole Recipe is one of those dishes that sneaks up on you—it feels humble, but the first bite makes you pause and think, “Oh wow, this is exactly what I needed.” Try it out, and then tell me: did you manage to wait five minutes before digging in, or did you burn your tongue like I always do?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken and Biscuits Casserole Recipe
Ingredients
- 2 cans 10.5 oz each condensed cream of chicken soup, undiluted
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 can 12 oz refrigerated biscuits
- 1 cup frozen peas and carrots
- 1 cup cheddar cheese grated
- 3 cups cooked chicken shredded or chopped
- Kosher salt to taste
Instructions
Prepare the oven and dish
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray to prevent sticking.
Combine the base mixture
- In a large mixing bowl, whisk together the condensed cream of chicken soup, milk, garlic powder, poultry seasoning, and black pepper until smooth and well blended.
Incorporate the biscuits
- Separate the refrigerated biscuits and cut each into four equal pieces. Add the biscuit pieces to the soup mixture and stir carefully to coat them evenly.
Add remaining ingredients
- Stir in the frozen peas and carrots, cooked chicken, and grated cheddar cheese. Mix until all ingredients are well distributed.
Transfer to the baking dish
- Pour the combined mixture into the prepared baking dish, spreading it evenly to ensure consistent baking.
Bake the casserole
- Place the dish in the oven and bake for 35 to 45 minutes, or until the biscuits are puffed and golden brown and the filling is bubbling.
Rest before serving
- Allow the casserole to cool for at least 5 minutes before serving to let the filling set and to avoid burns.
Notes
- Use a certified gluten-free cream of chicken soup.
- Replace the refrigerated biscuits with a gluten-free biscuit mix or pre-made gluten-free biscuits.
- Confirm that all additional ingredients, including seasonings and cheese, are labeled gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
