Name: Chicken and Biscuit Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 - 10.5 oz. can cream of chicken soup; 1 - 10.5 oz. can cream of cheddar cheese soup; 1/2 cup heavy cream; 1 cup chicken broth; 1/2 cup mixed frozen vegetables; 4 cooked chicken breasts, shredded; 1/2 tsp. salt; 1/2 tsp. pepper; 8 count can of biscuits

Chicken and Biscuit Casserole is one of our favorite dinners around here. It only takes about ten minutes to get ready and into the oven and will feed a large family. The easy chicken casserole recipe is a hearty meal that everyone will love.

Baked chicken and biscuits recipe on a table with a plate

Chicken and biscuit casserole is a great meal to make for the family, especially when you have kids that eat a lot. I’ve got two teenage boys and they loved this dish, and we had plenty for everyone.

It’s such an easy dish and I love that I can change the type of veggies or soup mixture to give it a bit of a different flavor or keep it the same.

I used store-bought flaky buttermilk biscuit dough for the recipe, which shaved off some preparation time, but, you can make homemade buttermilk biscuits if you’d like to instead.

This is also a great dish to get those veggies in there easily, especially when you have little ones that don’t like veggies.

What do I need to make chicken biscuit casserole?

Large bowl
Spatula
Cream of chicken soup
Cream of cheddar cheese soup
Heavy cream
Chicken broth
Frozen or fresh veggies
Salt and pepper
4 cooked chicken breasts, shredded
8 count can of buttermilk biscuits
13″ x 9″ casserole dish
Non-stick spray
Oven

How do I make this easy chicken casserole recipe?

Add the cream of chicken and cheddar cheese soups to a large bowl.
Next, add the heavy cream and chicken broth and stir everything together.
Add the veggies, salt, and pepper and mix well.
Now, add the shredded cooked chicken breasts to the bowl and mix.
Pour everything into a greased 13″ x 9″ casserole dish, cover with tinfoil, and bake for 25 minutes.
Take the dish out of the oven, remove the tinfoil, and add the cut-up biscuits to the top. Return to the oven and bake another 13-15 minutes or until biscuits are golden brown and baked through.
Serve.

Chicken and biscuit casserole recipe and printable instructions listed below

Cream of cheddar cheese soup in a class bowl

Begin by adding the cream of cheddar cheese soup to a large bowl.

Cream of chicken and cheddar cheese soup in a glass bowl

Next, add the cream of chicken soup to the bowl.

Cream of cheddar cheese and chicken soup with heavy cream in a glass bowl

Now, add the heavy cream and the chicken broth to the bowl.

Cream of chicken and cheddar soup, heavy cream, chicken broth, and frozen veggies in a bowl

And, add the veggies, salt, and pepper and stir everything together well.

I used frozen mixed vegetables for this recipe. You can use any type of veggies that you like for this recipe.

Add the shredded cooked chicken to the bowl and mix.

A friend asked how to get the chicken shredded like the picture above. I cooked the chicken ahead of time and shredded it with my KitchenAid mixer. You can also shred it with a hand mixer and it works like a charm.

chicken, veggies, and soup in a casserole dish

Pour everything into a 13″ x 9″ greased casserole dish. Cover with tinfoil and bake for 25 minutes.

Chicken casserole with uncooked biscuits on top

After 25 minutes, take the dish out of the oven, and remove the tinfoil. Cut up the biscuits into four pieces each and top the casserole. Return to the oven (without tinfoil) and bake for another 13-15 minutes or until the biscuits are golden brown and cooked through.

Chicken and biscuits in a casserole dish and on a plate.

Other delicious meals:

Check out the chicken and biscuit casserole recipe card below, grab those ingredients, and start cooking! I love chicken casserole recipes and I think you’ll love this one, too.

Then, share your comments below and click here to share a picture of your dinner on the Pinterest Pin! If you made any changes or added something different, be sure to share with us.

Connect with Back To My Southern Roots

Facebook | Pinterest | Twitter | Youtube | Instagram

Yield: 8 servings

Chicken and Biscuit Casserole

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

1 - 10.5 oz. can cream of chicken soup
1 - 10.5 oz. can cream of cheddar cheese soup
1/2 cup heavy cream
1 cup chicken broth
1/2 cup mixed frozen vegetables
4 cooked chicken breasts, shredded
1/2 tsp. salt
1/2 tsp. pepper
8 count can of biscuits

Instructions

Preheat oven to 350-degrees
Grease a 13" x 9" casserole dish
Add the cream of chicken soup and cheddar cheese soup to a large bowl.
Next, add the heavy cream and chicken broth.
Add the veggies, salt, and pepper and mix.
Next, add the shredded chicken and stir together. (If it seems too thick, you can add a little bit more chicken broth).
Pour into the casserole dish and spread out. Cover with tinfoil and bake for 25 minutes.
Take out of the oven and remove the tinfoil. Cut up each biscuit into four pieces and place on top of the casserole.
Return to the oven and bake again for another 13-15 minutes or until the biscuits are golden brown and cooked through.