Creamed Chicken and Biscuits Casserole made with shredded chicken, cream of chicken soup, mayo, milk, cheddar cheese, and biscuits. Pure comfort food!
Let me paint a picture.
It’s Tuesday. Not just any Tuesday. One of those Tuesdays. Work was a mess, the laundry pile is giving me side-eye, and the fridge? Sad. Like, “just condiments and regret” sad.
But, buried behind the ketchup and last week’s leftover takeout, I spotted them. Biscuits. You know, the refrigerated kind that pop open and scare you half to death. Right then, I knew. Tonight was a Creamed Chicken and Biscuits Casserole kind of night.
I’ve made this dish so many times now that I could probably do it blindfolded (though… probably wouldn’t recommend that). It’s become my comfort zone. When life feels heavy or my brain is fried, this casserole saves me. Always.
And wanna know the best part? It doesn’t pretend to be fancy. There’s no complicated sauce. No ten-step prep. Just creamy chicken, melty cheese, and golden biscuits sitting on top like little clouds of happiness.
Seriously — this recipe has rescued dinner more times than I care to admit. Sound familiar? Ever pulled dinner together with a wing and a prayer? Then this one’s for you.
Why You’ll Love This Creamed Chicken and Biscuits Casserole Recipe?
Here’s the thing. Some recipes try too hard. This one? It’s the opposite.
It’s easy — like, “I’m running on fumes but still need dinner” easy.
It’s comforting — the kind of creamy, cheesy, biscuit-topped magic that hugs you from the inside.
It’s flexible — have leftover chicken? Great. Extra cheese? Even better. Forgot the red peppers? Eh, it’ll still taste amazing.
Honestly? This casserole isn’t fussy. It’s like that friend who shows up in sweats, brings wine, and makes you feel instantly better about everything. We all need that sometimes.
Ingredient Notes:
I know what you’re thinking. Ingredients? Duh. But hear me out. Every single thing here matters.
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Butter + Onion: The start of something good. The smell alone will make people wander into the kitchen.
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Cooked Chicken: Whatever you’ve got — shredded, diced, leftover rotisserie. Use it.
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Cream of Chicken Soup: The creamy glue that holds everything together.
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Mayonnaise: Adds that smooth texture and richness. Not weird, just necessary.
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Milk: Loosens things up so you don’t end up with casserole cement.
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Roasted Red Peppers: Sweet, smoky, and adds that little extra.
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Cheddar Cheese: Because cheese. Enough said.
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Refrigerated Biscuit Dough: Golden, flaky, and the perfect topper.
Trust me — skip one and you’ll notice. They all play their part.
How To Make Creamed Chicken and Biscuits Casserole?
Okay, deep breath. You’ve got this. Here’s how it goes down:
Step 1: Preheat the oven to 350°F. Don’t forget to grease the baking dish unless you enjoy scraping stuck-on cheese later (spoiler: you don’t).
Step 2: Sauté the onions in butter until soft. Nothing fancy. Just enough to smell amazing and not be raw.
Step 3: Mix up the filling. Combine the onions, chicken, soup, mayo, milk, and red peppers. Stir until it’s creamy and looks… well, not super photogenic, but trust me — this is comfort food, not a magazine shoot.
Step 4: Spread that mixture into your dish and bake it for about 15 minutes. This step is key — helps the biscuits stay fluffy later instead of sinking.
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Step 5: Top with cheese and biscuits. Sprinkle some cheddar, arrange your biscuit dough on top, and add even more cheese. Because why not?
Step 6: Bake again for 20 minutes until those biscuits are golden and begging you to dive in.
Step 7: Let it cool just a little. Mostly so you don’t burn your mouth. Not that I’ve done that… more than once.
Storage Options:
If by some miracle you have leftovers, here’s what to do:
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Pop them in the fridge, covered up tight. They’ll stay good for 3 to 4 days.
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Reheat gently. Microwave works, but oven keeps the biscuits crispier.
Freezing? Hmm. You can, but I’ll be real — the biscuits won’t come back quite the same. Best to eat it fresh if you can.
Variations and Substitutions:
Life isn’t perfect and neither is cooking. Here’s how you can switch it up:
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No red peppers? Skip ’em. Or swap with frozen veggies.
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No mayo? Use sour cream or Greek yogurt.
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More spice? Add jalapeños or pepper jack cheese.
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No biscuit dough? Try puff pastry or crescent rolls. They all work.
This Creamed Chicken and Biscuits Casserole is forgiving. Do what you can with what you’ve got.
What to Serve with Creamed Chicken and Biscuits Casserole?
Sure, it’s hearty. But sides make it feel like you put in effort. Try:
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Steamed Veggies: Broccoli or green beans are simple and good.
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Simple Salad: To lighten things up a bit.
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Fruit Salad: Just because it’s refreshing.
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Sweet Tea: C’mon, it’s casserole — you need tea or lemonade.
Or skip the sides and grab a fork. This casserole’s enough to make anyone happy all on its own.
Frequently Asked Questions:
Can I make it ahead?
Oh yes. Prep the filling, refrigerate, and just add biscuits right before baking.
Can I use rotisserie chicken?
Please do. Makes this even easier.
Can I freeze it?
Technically yes, but fresh is way better. If freezing, do it before adding the biscuits.
And there it is. Creamed Chicken and Biscuits Casserole — cozy, creamy, cheesy, and one of those “why didn’t I make this sooner?” recipes. It’s my secret weapon when I need something fast, filling, and downright satisfying.
So… what’s your twist? Extra cheese? Bacon bits? Homemade biscuits? Tell me how you’d make it yours — I’m all ears (and always hungry).
<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:
Creamed Chicken and Biscuits Casserole
Ingredients
- 1 ½ teaspoons butter
- 1 small onion chopped
- 2 lb of cooked chicken cut or shredded
- 1 can of cream of chicken soup
- ½ c mayonnaise
- 1 c milk
- ½ c roasted red pepper chopped
- 1 ½ c cheddar cheese mild
- 1 can refrigerated biscuit dough
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a baking dish, with some butter or cooking spray.
- In a skillet sauté the chopped onions in melted butter until they become soft and translucent.
- Combine the onions, with the chicken cream of chicken soup, mayonnaise, milk and chopped roasted red peppers.
- Pour this mixture into the greased baking dish.
- Place it in the oven. Bake for about 15 minutes.
- After that time elapses sprinkle one cup of cheddar cheese on top of the casserole.
- Next cover it with refrigerated biscuit dough or any type of pre-made biscuit dough you have available.
- Sprinkle the remaining cheese on top for a layer of deliciousness.
- Put it back in the oven. Bake for another 20 minutes. Until you notice that the biscuits have turned golden brown and crispy on top.
- Once done baking let it cool down for a few minutes before serving to allow all the flavors to come together nicely.
- Enjoy this comforting Creamed Chicken and Biscuits Casserole as a meal!
Notes
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!
5 Responses
To create a completely gluten-free dish, you would need to use a gluten-free cream soup.
You left out the chicken. I added to soup mix. LOL
Oops just went back and reread . There it was.
What size pan?
The recipe calls for a 9×13-inch baking dish for the Creamed Chicken and Biscuits Casserole. This size ensures all the ingredients bake evenly and gives you plenty of servings. Enjoy making it!