Easy Chicken and Biscuits Casserole
This Easy Chicken and Biscuits Casserole is your answer to your weeknight dinner woes. The delicious filling comes together in minutes and is ready to go on the dinner table in a flash making it perfect for busy nights. But it is the homemade biscuits that are the star of this show. The addition of shredded cheese and garlic butter gives them an awesome flavor. You need this easy casserole recipe in your life.
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Comfort Food Biscuits and Chicken Casserole
Is there anything better than comfort food? A dish that makes you feel warm inside and can bring back fond memories of the past is always welcome. This Easy Chicken and Biscuit Casserole recipe is so comforting!
Starting with the creamy filling that is full of chicken and vegetables, then the cheesy biscuits baked on top, this update on chicken pot pie has everything. Your taste buds are going to do flips over this easy dinner recipe.
The best part however, is just how easy this dinner casserole is to make. The filling comes together in minutes and it doesn’t take much time to bake. This great recipe is sure to become a family favorite in no time.
What goes into this recipe
Chicken Filling
- Onion: Adding onion gives this casserole a wonderful base flavor.
- Garlic: Onion and garlic go together so wonderfully.
- Cream of Mushroom {or cream of chicken} Soup: A perfect ingredient to use as a creamy gravy thickener. Cream of mushroom or chicken would both work great in this recipe.
- Chicken Broth: I always recommend a low sodium variety. You can also use chicken stock if you have it on hand.
- Milk: You could substitute the milk for heavy cream or half and half if you want a richer filling.
- Salt & Pepper: I have given a base measurement but this can be adjusted to what you and your family prefer.
- Thyme: Chicken and thyme go together like peanut butter and jelly in my opinion.
- Frozen peas and carrots: A great way to add vegetables to this filling without having to prep any in advance.
- Cooked Chicken: I have made it with both chopped and shredded chicken. It is a preference as to what you prefer.
Cheesy Biscuits
- Bisquick: Or any pancake mix that you have on hand. I like Bisquick because the flavor is always spot on.
- Buttermilk: Regular milk can be substituted but buttermilk gives the biscuits a wonderful taste and texture.
- Grated Cheese: Everything’s better with a little cheese and these biscuits are no exception. Cheddar cheese is perfect for this comfort food recipe.
- Dried Parsley: Adding dried parsley to these biscuits gives them beautiful flecks of color.
- Butter: Melted and brushed on top of the baked biscuits, this is the perfect finishing touch.
- Garlic Powder: Added to the melted butter for a little extra flavor.
See recipe card for full information on ingredients and quantities.
How to make Chicken and Biscuits with Bisquick {pancake mix}
- In a large skillet over medium heat, add olive oil. Once warm, add the diced onion and cook until translucent {about 3-4 minutes}. Add minced garlic and continue to cook for an additional 30 seconds.
- While the onions are cooking, combine the cream of mushroom soup, chicken broth and milk in a bowl and whisk to combine. Add to the onion mixture. Then add the salt, pepper and thyme. Stir until the creamy sauce is warm.
- Once the mixture is warmed through add the peas and carrots, along with the chicken and stir until everything is evenly distributed.
- Pour the creamy chicken mixture into your prepared 9×13 baking pan. Put into the oven uncovered while you are working on your biscuit mixture.
- Combine Bisquick {or your favorite pancake mix}, shredded cheese and dried parsley, stir to combine. Add buttermilk and stir until everything is incorporated {but don’t over mix}. Remove the pan from the oven and divide the dough into 8 pieces. Form them into a disc shape with your hands and place the biscuit dough on top of the casserole.
- Put in the oven for an additional 15-18 minutes or until the biscuits are cooked through and starting to become golden brown on the top. The final step is to melt butter and combine it with garlic powder. Remove the casserole from the oven and immediately brush the garlic butter over the biscuits. Serve warm.
Expert Tips
- If you happen to have a large ovenproof skillet, use it and then you don’t have to transfer the filling to a baking dish. I am always all about saving dishes where I can.
- Use low sodium chicken broth. It really does make a difference and it allows you to control the amount of salt you add to the filling.
- Use buttermilk for the biscuits recipe. If you don’t have buttermilk, make your own! Add 2 teaspoons of vinegar or lemon juice to 2/3 of milk and let it sit for a few minutes and voila… you have buttermilk.
- Try other types of vegetables in this casserole. Sauteed mushrooms, bell peppers, frozen corn and other veggies you love.
- This recipe is also a great way to use leftover Thanksgiving turkey. Use it in the same way that the recipe uses the cooked chicken.
Storing, Freezing, and Make Ahead
Make Ahead: You can make the filling up to 3 days in advance. Store in an airtight container in the refrigerator. When it is time to bake, pour the filling into your casserole dish {if it isn’t already} and sit the filling on the counter while you oven preheats.
This will allow it to come to room temperature a bit and take a little less time in the oven. Bake the filling for about 15 minutes before adding the biscuits to the top. It is important that the filling is warm, that way the biscuits will cook evenly and quickly.
Store: Chicken and Biscuits Casserole will keep in the refrigerator for up to 4 days if it is covered well. To reheat, put the casserole in a preheated 350 degree oven {covered with foil} for about 25 minutes. The last 5 minutes remove the foil. This will allow the biscuits to brown a bit.
Freeze: I don’t recommend freezing this casserole because of the cream filling. When a cream based sauce freezes it can sometimes separate.
Recipe FAQs
The only requirement for this casserole is that the chicken is cooked ahead of time. I have used leftover chicken from the night before, a rotisserie chicken, pre cooked and pre shredded chicken from the meat section of the grocery store and even canned chicken.
The best in my opinion is either the leftover or rotisserie chicken. I love being able to use the leftovers a second time and rotisserie chicken is really so inexpensive and convenient. You can also try this Roasted Chicken in a crockpot.
If you are having a hard time being sure the pancake mix biscuits are baked then check them just like you would a cake.
Use a toothpick and insert it in the center of the largest biscuit. If it comes out clean you are good to go.
Don’t thaw the peas and carrots before adding them to the filling. It is an extra step that you don’t need to do because they will thaw in the filling so fast.
Do you love easy chicken dishes? Try these Delicious recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Bisquick Recipes: Easy Chicken and Biscuits Casserole
Ingredients
Filling
- 1 tablespoon olive oil
- ½ cup onion {diced}
- 1 teaspoon garlic {minced}
- 2 cans cream of mushroom soup {or cream of chicken}
- 1 ½ cups chicken broth
- ½ cup milk {I used 1%}
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme {I used fresh}
- 2 cups frozen peas and carrots
- 4 cups cooked chicken {diced or shredded}
Biscuit Topping
- 2 cups Bisquick {or your favorite pancake mix}
- ⅔ cup buttermilk
- ½ cup grated cheese {I used cheddar}
- ½ teaspoon dried parsley
Topping
- 2 tablespoons butter {melted}
- ⅛ teaspoon garlic powder
Instructions
- Preheat the oven to 425°. Spray a 9×13 baking pan liberally with nonstick cooking spray and set aside.
Filling
- In a large skillet over medium heat, add olive oil. Once warm, add the diced onion and cook until translucent {about 3-4 minutes}. Add minced garlic and continue to cook for an additional 30 seconds.
- While the onions are cooking, combine the cream of mushroom soup, chicken broth and milk in a bowl and whisk to combine. Add to the onion mixture. Then add the salt, pepper and thyme. Stir until the mixture is warm.
- Once the mixture is warmed through add the peas and carrots, along with the chicken and stir until everything is evenly distributed. Pour the mixture into your prepared 9×13 baking pan. Put into the oven uncovered while you are working on your biscuit mixture.
Biscuit Topping
- Combine Bisquick, shredded cheese and dried parsley, stir to combine. Add buttermilk and stir until everything is incorporated {but don't over mix}. Remove the pan from the oven and divide the dough into 8 pieces. Form them into a disc shape with your hands and place them on top of the casserole. Put in the oven for an additional 15-18 minutes or until the biscuits are cooked through and starting to brown on the top.
- The final step is to combine the melted butter and garlic powder. Remove the casserole from the oven and immediately brush the garlic butter over the biscuits. Serve warm. Store leftovers in the refrigerator for up to 3 days.
Notes
Nutrition
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