Home Dinner Chicken Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

Is there anything better than Grandma’s chicken and biscuit casserole fresh out of the oven?

I don’t think so. That’s why it’s a favorite in my house – I must make it at least once a month! 

It’s rich and creamy with a ton of tender chicken. And the biscuits on top, with the golden edges and pillowy middles, are all your dinner dreams come true.

A serving of chicken and biscuit casserole on a white plate with fork.
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Why You’ll Love This Chicken and Biscuit Casserole

This casserole is like a mash-up of all my favorite comfort foods. 

It’s got the heartiness of chicken pot pie, the creaminess of biscuits and gravy, and the cheesy goodness of a classic casserole. 

Need more reasons to love it? I’ve got you covered:

Easy Prep: This casserole comes together quickly with minimal effort using pre-cooked chicken and simple drop biscuits. So you can even make it on busy weeknights!

Crowd-Pleaser: Chicken and biscuits is a classic, widely appealing dish that will satisfy both kids and adults alike. It’s ideal for potlucks, family dinners, or serving a crowd.

Substitute and Adapt: The basic recipe is rich, creamy, and mild. But you can easily add spices, extra veggies, and even smoky sausage to the mix if you want. 

Makes Great Leftovers: This casserole reheats well and tastes just as delicious the next day. So you can enjoy the comforting flavors of chicken and biscuits all week long.

Chicken and biscuit casserole filling in a cast iron skillet with shredded chicken, frozen peas, and cheddar cheese, carrots and chopped parsley.

Ingredients

This casserole is like a warm hug on a chilly day. 

The from-scratch sauce is velvety smooth and overloaded with flavor thanks to aromatic thyme, savory garlic, and plenty of sharp cheddar cheese. 

The vegetables add pops of color and nutrition, while the juicy chicken makes it hearty and satisfying.

And we can’t forget those biscuits! They’re so easy to make – no rolling or cutting required. 

Just drop spoonfuls of the buttery dough studded with fresh parsley over the filling and bake until golden perfection. 

Are you drooling yet? Great! Here’s what you’ll need to make it:

  • Chicken Broth: The savory base that infuses the dish with deep, hearty flavors.
  • Heavy Cream: Adds a luxurious creaminess, making the sauce rich and velvety.
  • Butter: To sauté the vegetables to perfection and bring an extra hint of richness.
  • Mirepoix: A fancy way of saying onion, carrot, and celery. They’re the signature trio you find in so many soups, stews, and casseroles.
  • All-Purpose Flour: The thickening agent that transforms the sauce into a creamy delight.
  • Seasonings (Thyme, Garlic Powder, Salt, Pepper): A quartet of spices that make this balanced, savory, and aromatic. 
  • Cooked Shredded Chicken: I like rotisserie chicken because it’s pre-seasoned and so easy. But if you make it yourself, you’ll need about 2 pounds of raw, boneless, skinless chicken breasts or thighs.
  • Frozen Peas: Little bursts of sweetness, adding color and a pop of freshness.
  • Shredded Cheddar Cheese: Feel free to leave this out. But I love the gooey texture and added flavor. 
  • Drop Biscuits. A simple blend of Bisquick, buttermilk, parsley, cheese, and butter. 
Chicken and biscuit casserole in a white baking dish.

How to Make Creamy Chicken and Biscuit Casserole

I’ve been making this chicken and biscuit casserole on repeat lately, and my family can’t get enough. 

It’s the perfect weeknight dinner or cozy weekend meal. Trust me, once you try it, you’ll be hooked too!

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You’ll find the complete list of steps at the bottom. Until then, here’s a rundown of how to make it:

1. PREP. Preheat the oven to 425°F and grease a 9×13-inch baking dish. Combine chicken broth and heavy cream in a measuring glass.

2. SAUTÉ. Melt the butter in a large skillet and sauté onion, carrots, and celery until soft.

3. THICKEN. Sprinkle over the flour, stir, cook briefly, then whisk in the creamy broth and simmer until thick. Then, add thyme, garlic powder, salt, pepper, and adjust to taste.

4. COMBINE. Mix in the shredded chicken, peas, and cheese, and transfer to the baking dish.

5. MIX. Stir the Bisquick, buttermilk, cheese, parsley, and melted butter in a bowl for the biscuit topping.

6. BAKE. Drop the biscuit batter in portions over the chicken mixture. Then bake until the biscuits are golden and the filling is bubbly.

Serving of chicken and biscuit casserole in a white plate with fork.

Tips For the Best Chicken and Biscuit Casserole

Before you preheat the oven, roll up your sleeves, and dig into this delicious, soul-warming casserole, read these tips and tricks:

  • Use fresh herbs. Fresh thyme or rosemary adds an earthy, aromatic flavor that complements the chicken so well.
  • Don’t stir the layers. Pour the chicken mix into the dish and nestle the biscuits on top. That way, you get a lovely crust on the biscuits. 
  • Bake until bubbly. The casserole is done when the biscuits are golden brown, and the filling is hot and bubbling. Add a layer of foil over the top if you think they’re browning too quickly. 

Recipe Variations

Whether you want an even easier recipe or feel like a twist, check out these recipe variations:

  • Use store-bought biscuits. Just grab a can, layer them over the chicken filling, and bake!
  • Use canned soup. Don’t want to make the sauce from scratch? Mix 2 (10.5 ounce) cans of cream of chicken soup with 1 cup of milk. Mix that with the veggies and chicken, then top it off with the biscuits.
  • Use frozen veggies. Skip the sauté and just mix in a bag of frozen mixed vegetables with the chicken. They’ll bake in the oven just like the frozen peas.
  • Make it extra thick. Use a smaller, taller baking dish. This way, the biscuits will be closer on the top, giving them a nice, soft edge.
  • Add fun extras. Try bacon bits, sausage crumbles, mushrooms, potatoes and more!
Serving of chicken and biscuit casserole in a white plate.

How to Store

Believe it or not, you can make this dish ahead. 

So, if you’re having guests or need a potluck dinner, make the filling as instructed, cover the dish, and chill until ready to bake. 

Let it come to room temperature before adding the biscuits and baking as instructed. 

And if you have leftovers, here’s how to store them:

To Store: Wrap the cold casserole in plastic or transfer leftovers to an airtight container. Keep in the fridge for 3-4 days. 

To Reheat: Cover the casserole dish with foil and bake at 350°F for 20-25 minutes or until heated through. Reheat individual portions in the microwave for 1-2 minutes.

Note: I don’t recommend freezing this dish, as the cream sauce will likely split after thawing.

More Chicken Dinner Recipes You’ll Love

Chicken Chow Mein
Crack Chicken Penne
Easy Chicken Tetrazzini
Crockpot Mississippi Chicken
Honey Mustard Chicken

Chicken and Biscuit Casserole

Course: Main CourseCuisine: American
Servings

6

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

815

kcal

Is there anything better than Grandma’s chicken and biscuit casserole fresh out of the oven? It’s rich, creamy, and makes all your dinner dreams come true.

Ingredients

  • For the Filling
  • 2 cups chicken broth

  • 1 cup heavy cream (or half & half)

  • 4 tablespoons butter

  • 1 yellow onion, diced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 1/3 cup all-purpose flour

  • 1 teaspoon dried thyme

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 cups cooked shredded chicken

  • 1 cup frozen peas (or corn)

  • 1 cups shredded cheddar cheese, optional

  • For the Biscuit Topping
  • 2 cups Bisquick

  • 1/2 cup cold buttermilk

  • 1/4 cup shredded cheddar cheese

  • 1/4 cup chopped fresh parsley

  • 4 tablespoons salted butter, melted

Instructions

  • Preheat the oven to 425°F (220°C) and grease a 9×13-inch baking dish. Set aside.
  • In a measuring glass, stir the chicken broth and heavy cream. Set aside.
  • In a large skillet, melt the butter over medium heat. Add the onion, carrots and celery and sauté until soft, about 5 minutes.
  • Sprinkle the flour over the top, stir well, and cook for 1-2 minutes. Then, slowly whisk in the creamy chicken broth. Bring to a simmer and cook until thickened, stirring often.
  • Stir in the thyme, garlic powder, salt, and pepper. Taste and adjust the seasonings as needed.
  • Mix the shredded chicken, frozen peas, and cheddar cheese (if using) into the sauce. Then, transfer the mixture to the prepared baking dish.
  • To make the biscuit topping, stir the Bisquick, buttermilk, cheese, parsley, and melted butter in a bowl until well combined. Add more buttermilk if it looks dry.
  • Use a spoon or cookie scoop to drop 1/4 cup portions of the batter over the chicken mixture. It should make six biscuits.
  • Bake for 20-25 minutes or until the biscuits are golden brown and the filling is bubbly. Let cool for 5 minutes before serving. Enjoy!

Notes

  • Don’t stir the layers. Pour the chicken mix into the dish and nestle the biscuits on top. That way, you get a lovely crust on the biscuits.
  • Use store-bought biscuits. Just grab a can, layer them over the chicken filling, and bake!

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Chicken and Biscuit Casserole”

  1. just made this last night my family loved it and it was one of the fastest going dishes I have made with hardly any leftovers! Had what was leftover for lunch even better today. It was flipping amazing!!

    Reply

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