PrintEasy Chicken and Biscuits Casserole for a Weeknight Dinner
Make this one-pan chicken and biscuits casserole for a simple, comforting Southern meal. It is a quick family dinner that requires minimal cleanup.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 can (8 ounces) refrigerated biscuit dough
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish or small casserole dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, milk, sour cream, frozen mixed vegetables, thyme, and pepper. Mix these ingredients until they are well combined.
- Spread the chicken mixture evenly into the prepared casserole dish. This forms the base of your creamy chicken and veg bake.
- Separate the refrigerated biscuit dough pieces. Place the biscuits on top of the chicken mixture, leaving small gaps between them so they can expand.
- Bake for 20 to 25 minutes, or until the biscuits are golden brown and puffed and the filling is bubbly.
- Let the casserole cool for 5 minutes before serving this homemade chicken and biscuits dish.
Notes
- You can use leftover rotisserie chicken to make this recipe even faster for your weeknight dinner for families.
- For a richer flavor, substitute heavy cream for the milk.
- If you do not have canned biscuits, you can use a homemade drop biscuit topping instead.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 28
- Cholesterol: 90