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Chicken Biscuit Casserole

A warm and buttery casserole filled with chicken, veggies, and topped with golden biscuits, making it a perfect comfort food for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 can Pillsbury Grands Biscuits (8 biscuits) Use as the topping.
  • 2 tablespoons butter Use unsalted butter to control salt.
  • 1 small package frozen veggie mix (carrots, peas, corn, and green beans)
  • 2 cooked and shredded chicken breasts Shred warm chicken for better texture.
  • 1-2 cups chicken broth To preference; extra broth prevents gluey filling.
  • 1 can Cream of Chicken Soup Regular size.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 400°F and set your rack to the middle position.
  2. Melt the butter in a large saucepan over medium heat and add the frozen veggie mix.
  3. Sauté the veggies until tender and the sizzling sound fades, about 5–7 minutes; season with salt and pepper.
  4. Whisk in chicken broth and Cream of Chicken soup, letting the sauce simmer for 1 minute to thicken slightly.
  5. Turn off the heat and stir in the shredded chicken. If the filling seems too stiff, add a splash more broth.
  6. Place biscuits on a parchment-lined sheet pan and bake for half the time listed on the can to pre-bake.
Assembly and Baking
  1. Butter a 13×9-inch baking dish, pour in the chicken-veggie filling, and spread evenly.
  2. Top with the 8 partially baked biscuits, flipping each so the rounded side faces down.
  3. Bake for another 10 minutes until the biscuits have golden edges and filling bubbles at the sides.
  4. Cool for 5 minutes before serving.

Notes

For easier preparation, use rotisserie chicken. If biscuits brown too fast, tent with foil while baking. For added flavor, stir in smoked paprika or fresh thyme.