Chicken, cream of chicken soup, roasted red peppers, cheddar cheese, and fluffy biscuit dough—this Savory Chicken with Buttery Biscuits Casserole is a cozy classic you’ll want to make on repeat.
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Okay, I’ve gotta be honest with you—this recipe didn’t come from a cookbook, or my grandma’s handwritten index card box (though she did keep an impressive stash of Jell-O molds I still don’t understand). No, this Savory Chicken with Buttery Biscuits Casserole was born out of one of those chaotic “what do I do with this leftover chicken and half-used biscuit dough?” moments.
It was a Thursday. I remember because I’d just spent 45 minutes trying to find a sock that turned out to be under the dog bed. Classic. I was low on energy, low on groceries, and very, very close to eating cereal again for dinner. But instead, I Frankensteined this dish together with what I had—and it somehow turned into one of the coziest meals I’ve ever made.
The creamy chicken base, the hint of sweetness from roasted red peppers, the buttery biscuits on top… I took one bite and thought, Wow, okay, this could fix a lot of bad moods. It’s become my go-to dinner for when I need something that doesn’t just feed me—it comforts me. Like the food version of fuzzy socks and a sad-but-satisfying rom-com.
Why You’ll Love This Savory Chicken with Buttery Biscuits Casserole Recipe?
So here’s the thing. I used to hate the word “casserole.” It just sounded… beige. Like something you get at a church potluck that smells weirdly like celery and regret. But this? This casserole is different.
- It’s simple, but doesn’t taste lazy.
You mix everything together, throw it in a pan, bake, and boom—you’ve got something that smells like Sunday dinner but took, like, ten minutes to throw together. - Biscuit topping = instant joy.
I mean, who can say no to golden biscuits baked on top of creamy chicken and melted cheese? It’s not possible. I’ve tried. - The flavors actually go together.
Roasted red peppers give it this mellow sweetness, the cheddar adds that cozy meltiness, and the chicken? Well, it’s chicken. It just happily soaks up all the flavor and says, “I’m here to help.” - It makes people happy.
I served this at my sister’s last-minute game night and three people asked for the recipe. One of them doesn’t even cook. They just wanted to look at it lovingly, I guess.
Ingredient Notes:
Real talk? I didn’t plan this recipe. It was pure pantry improv. But now that I do plan for it, here’s what goes in and why I think it works:
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Cooked chicken – Leftovers, rotisserie, poached, whatever. As long as it’s cooked, it’s fair game. I’ve even used shredded turkey once after Thanksgiving. No one noticed.
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Cream of chicken soup – It’s the shortcut to creaminess. I used to roll my eyes at canned soups in recipes. Now? I get it.
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Mayonnaise – Stay with me here. I know it sounds odd. But it makes everything smoother and richer. Kind of like sour cream, but sneakier.
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Milk – Just to thin the sauce a little. Think “velvety,” not “paste.”
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Onion – Sautéed until soft. It’s optional, but adds a layer of “someone cared” to the flavor.
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Roasted red peppers – From the jar is fine. They add color and a slight sweetness that balances the richness.
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Cheddar cheese – I go mild because it melts better, but sharp is nice if you want a stronger punch.
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Refrigerated biscuit dough – The kind in the can. You could make your own, but… why?
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Butter – Just a little for the pan and to cook the onion. Adds a subtle richness you’ll miss if you skip it.
How To Make Savory Chicken with Buttery Biscuits Casserole?
Alright, let’s walk through this like I would if you were in my kitchen—complete with a little rambling and a lot of encouragement.
Step 1: Oven first.
Set it to 350°F. If you forget and have to preheat halfway through mixing everything? You’re not alone.
Step 2: Grease the pan.
I use butter. Not because I’m fancy—just because I like the taste better than cooking spray. Smear it on the bottom and sides of your baking dish.
Step 3: Sauté the onion.
Melt a teaspoon of butter in a pan, toss in your chopped onion, and cook until soft. If you burn it slightly, that’s called flavor. (Probably.)
Step 4: Mix it all.
In a big bowl, combine your chicken, sautéed onion, cream of chicken soup, mayo, milk, and chopped roasted red peppers. Stir until it looks… like something you’re unsure about. Don’t worry. It’ll taste amazing once it’s baked.
Step 5: First bake.
Dump the mixture into your greased dish and bake for 15 minutes. This gives the base time to get warm and cozy before the biscuits show up.
Step 6: Add the good stuff.
Pull the dish out. Sprinkle on about a cup of cheddar cheese. Then arrange your biscuit dough right on top. I like to leave space between them so they get that nice rise and don’t turn into a biscuit blob. Add the rest of the cheese on top of the biscuits because we’re not amateurs.
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Step 7: Final bake.
Back in the oven for about 20 minutes—or until the biscuits are golden and you’ve already peeked in the oven twice because it smells that good.
Step 8: Let it chill.
Not too long—just 5 minutes or so. It helps everything settle, and you’re less likely to burn the roof of your mouth. Ask me how I know.
Storage Options:
Pop whatever’s left into an airtight container and stick it in the fridge. It reheats beautifully—microwave if you’re short on time, oven if you want to keep the biscuits a little crisp.
Freezer? You can freeze the filling part and bake it later with fresh biscuits. I’ve done that and it was surprisingly still very good. Also a lifesaver on nights when you “just can’t.”
Variations and Substitutions:
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No mayo? Try sour cream or Greek yogurt. Different taste, still good.
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No chicken? Use turkey. I’ve even made it with leftover ham. Worked fine.
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Add veggies. Frozen peas, spinach, or corn all blend in nicely. Great for sneaking them past kids or yourself.
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Cheese swap? Try mozzarella, pepper jack, or even a mix. I support your cheesy dreams.
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Make it spicy. Add hot sauce to the filling or use spicy cheddar. Live a little.
What to Serve with Savory Chicken with Buttery Biscuits Casserole?
Honestly, it’s a one-dish wonder. But if you want to go the extra mile:
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Crisp salad – Something with a vinegar-y dressing to cut the richness.
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Steamed green beans or broccoli – Classic, easy, and green enough to feel like a vegetable win.
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Cranberry sauce or chutney – That tangy contrast? Chef’s kiss.
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Sweet tea or a glass of white wine – Depending on the night you’ve had.
Frequently Asked Questions:
Can I make it ahead?
Totally. Prep the filling, refrigerate, and just add biscuits when you’re ready to bake.
Does it still work without the peppers?
Yep. I’ve left them out when I didn’t have any. Still delicious.
Homemade biscuits instead of canned?
Of course. But I’ve never had anyone complain about the canned ones. Just sayin’.
So that’s the whole story of my accidental favorite—Savory Chicken with Buttery Biscuits Casserole. It’s simple. It’s satisfying. And honestly, it’s saved more than one chaotic Tuesday in this house.
If you make it, I’d love to hear how it turns out—burned edges, cheesy victories, or your own random twist. I’m here for all of it.
< 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:
Savory Chicken with Buttery Biscuits Casserole
Ingredients
- 1 ½ teaspoon butter
- 1 small onion chopped
- 2 lb 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 the Oven: Set your oven to 350°F (175°C).
- Prepare the Baking Dish: Grease the bottom. And sides of your baking dish with butter.
- Cook the Onion: Melt butter in a skillet over medium heat. And sauté the chopped onion. Until it softens.
- Mix Ingredients: In a large bowl. Combine the sautéed onion, cooked chicken, cream of chicken soup, milk, roasted red peppers, and mayonnaise.
- Bake the Base: Pour the mixture into the greased baking dish. And bake for 15 minutes.
- Add Cheese and Biscuits: Remove the dish from the oven. Sprinkle with 1 cup of cheese. And arrange the biscuit dough on top. Sprinkle the remaining cheese over the biscuits.
- Finish Baking: Return the dish to the oven. And bake for another 20 minutes. Or until the biscuits are golden brown. And the cheese is bubbly.
- Serve: Let the casserole sit for a few minutes before serving. To allow it to set slightly.
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!
