Chicken and Biscuits Casserole Recipe
A comforting Chicken and Biscuits Casserole Recipe featuring tender chicken, vegetables, cheddar cheese, and golden biscuits baked in a creamy sauce.
6 Servings
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
To make this Chicken and Biscuits Casserole Recipe gluten-free:
- 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.