There’s something truly special about a warm, hearty casserole fresh out of the oven—especially when it’s topped with buttery, golden biscuits. Chicken and Biscuits Casserole is the ultimate comfort food that brings together the richness of a creamy chicken filling with the fluffiness of homemade (or store-bought) biscuits. It’s the kind of dish that feels like a warm hug after a long day, and it’s perfect for feeding a hungry family or making ahead for busy weeknights.
What makes this casserole so great is how simple and flexible it is. You can use leftover chicken or a rotisserie chicken to save time, and frozen vegetables make prep a breeze. The filling is creamy and flavorful, seasoned with just enough herbs to give it a homey, satisfying taste. And the biscuit topping? It’s the real star—light, tender, and just the right amount of crispy on top.
This dish is not only delicious, but it also checks all the boxes: easy to make, uses everyday ingredients, and delivers big on flavor. It’s a meal-in-one that requires minimal cleanup and is guaranteed to leave everyone going back for seconds. Plus, you can customize it to fit your family’s tastes—add cheese, switch up the veggies, or use canned biscuits for a shortcut.
Whether you’re looking for a cozy Sunday dinner or a reliable weeknight go-to, Chicken and Biscuits Casserole is a classic recipe you’ll want to keep in regular rotation. It’s comfort food done right.
Warm, hearty, and topped with golden biscuits—this casserole is comfort food at its finest.
Servings: 6
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Ingredients
For the Filling:
• 3 cups cooked chicken, shredded or cubed
• 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• ½ cup milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)
• 2 tablespoons butter or olive oil
For the Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick) cold butter, cubed
• ¾ cup milk (or more if needed)
Note: You can also use 1 can of refrigerated biscuits to save time.
Instructions
1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Sauté onion until soft, about 4–5 minutes. Add garlic and cook for 1 more minute. Stir in the chicken, vegetables, cream of chicken soup, broth, milk, salt, pepper, and thyme. Let simmer for 5–7 minutes until slightly thickened.
3. Pour the filling into the prepared baking dish and spread evenly.
4. In a bowl, whisk together flour, baking powder, and salt. Cut in the butter using a pastry cutter or fork until crumbly. Stir in the milk just until a soft dough forms. Turn out onto a floured surface, gently knead, then roll or pat to about ½-inch thick. Cut into circles or squares.
5. Top the casserole with the biscuits. If using canned biscuits, place them right on top.
6. Bake for 25–30 minutes, or until biscuits are golden and cooked through.
7. Let rest for 5–10 minutes before serving.