Creamed chicken and biscuits casserole is chicken pot pie’s easy cousin: cooked chicken in a creamy sauce of cream of chicken soup, mayonnaise, milk, sautéed onion and roasted red peppers, baked until hot, then topped with cheddar and a layer of refrigerated biscuits that bake up golden and fluffy. It takes 15 minutes to put together and serves 6.
How to make it: Soften the onion in a little butter and stir it into the chicken, soup, mayonnaise, milk and red peppers. Spread it in a greased dish and bake at 350°F for 15 minutes. Sprinkle on 1 cup of cheddar, arrange the biscuits on top, add the last 1/2 cup of cheese and bake 20 minutes more, until the biscuits are golden and cooked through.
Why You’ll Love It
- Comfort food shortcut: pot pie flavor with canned soup and store-bought biscuits.
- Uses cooked chicken: rotisserie or leftover chicken works perfectly.
- Cheesy and creamy: cheddar melts under and over the biscuits.
- Family-sized: one dish serves 6.
Ingredient Notes
Cooked chicken: 2 pounds, cut or shredded. Rotisserie chicken is the quickest; leftover roast or poached chicken works too.
Cream of chicken soup, mayonnaise and milk: one can of condensed soup, 1/2 cup mayonnaise and 1 cup milk make the creamy sauce. The mayonnaise adds richness and a little tang.
Onion and butter: 1 small onion, chopped and softened in 1 1/2 teaspoons of butter.
Roasted red pepper: 1/2 cup, chopped, for color and a mild sweetness.
Cheddar: 1 1/2 cups of mild cheddar, shredded and divided.
Biscuits: 1 can of refrigerated biscuit dough. Flaky or homestyle both work.
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Ingredients
- 1 1/2 tsp butter
- 1 small onion, chopped
- 2 pounds cooked chicken, cut or shredded
- 1 can cream of chicken soup
- 1/2 cup mayonnaise
- 1 cup milk
- 1/2 cup roasted red pepper, chopped
- 1 1/2 cups mild cheddar cheese, shredded
- 1 can refrigerated biscuit dough
How to Make Creamed Chicken and Biscuits Casserole
1. Heat the oven. Preheat your oven to 350°F (175°C) and grease a baking dish with butter or non-stick spray.
2. Soften the onion. In a skillet over medium heat, melt 1 1/2 teaspoons of butter. Add chopped onion and sauté for about 5 minutes, until softened.
3. Mix the filling. In a large mixing bowl, combine the sautéed onion, cooked chicken, cream of chicken soup, mayonnaise, milk, and chopped roasted red peppers. Stir to coat the chicken evenly.
4. Bake the filling. Spread the chicken mixture evenly in the greased baking dish. Bake in the oven for 15 minutes.
5. Add cheese and biscuits. Remove the dish from the oven. Sprinkle 1 cup of shredded cheddar cheese over the chicken mixture. Arrange the biscuit dough on top and sprinkle with another 1/2 cup of cheddar cheese.
6. Finish baking. Return the dish to the oven and bake for 20 minutes, or until biscuits are golden brown and cooked through, the cheese is bubbly and the filling reaches 165°F.
7. Rest and serve. Let the casserole sit for a few minutes before serving. Serve hot and enjoy with a side salad if desired.
Why Bake the Filling First?
Biscuit dough bakes in about 20 minutes, but a thick layer of cold chicken and sauce takes longer to heat through. Giving the filling a 15-minute head start means it’s hot and bubbling when the biscuits go on, so the bottoms of the biscuits cook instead of turning gummy, and everything finishes at the same time.
Tips for Making Chicken and Biscuit Casserole
- Use a hot filling. Never put biscuits on a cold filling; they’ll stay raw underneath.
- Leave space between biscuits. They puff as they bake. Crowded biscuits steam and stay doughy in the middle.
- Cut biscuits in half if needed. Halved or quartered biscuits cover more of the dish and cook through faster.
- Check a center biscuit. Lift one from the middle; the underside should be cooked, not wet.
- Season the sauce. Taste it before baking and add pepper or a pinch of thyme.
Common Mistakes With Chicken Casserole
- Too little sauce. The chicken soaks up liquid, so the filling should look loose going in.
- Dry chicken. Overcooked or dry chicken stays dry; shred it and let it sit in the sauce.
- Overbaking. Once the biscuits are golden and the filling bubbles, take it out.
- Cutting right away. A short rest lets the sauce thicken.
Variations
- Vegetables: stir thawed peas and carrots or mixed vegetables into the filling.
- Bacon: add crumbled cooked bacon.
- Sour cream: swap it for the mayonnaise.
- Homemade biscuits: top with cut rounds of butter biscuits instead of canned.
- Other soup: cream of mushroom or cream of celery in place of cream of chicken.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat in the oven until the filling reaches 165°F; the oven keeps the biscuits from turning soft the way the microwave does.
What to Serve With It
A green salad, green beans or steamed broccoli balance the creamy casserole.
More chicken and biscuit dinners: chicken and dumplings with biscuits and chicken and dumpling casserole. More creamy chicken casseroles: million dollar chicken casserole, Ritz cracker chicken casserole and creamy chicken rice casserole.
Frequently Asked Questions
What are some tips for making chicken and biscuit casserole?
Heat the filling before adding the biscuits, space the biscuits apart and bake until they’re golden and cooked underneath.
What are common mistakes when making chicken casserole?
Too little sauce, putting biscuits on a cold filling and overbaking.
Can I use rotisserie chicken?
Yes. Shred it and use about the same amount.
Why are my biscuits doughy on the bottom?
The filling was cold or the biscuits were crowded. Bake the filling first and leave space between biscuits.
Can I make it ahead?
Make the filling ahead and refrigerate it. Heat it in the oven until hot, then add the cheese and biscuits and bake.
Can I freeze it?
Freeze the filling only. Thaw it, heat it, then top with fresh biscuits.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Give the filling its head start, space the biscuits and bake until golden. If you add peas and carrots or bacon, tell me in the comments how it turned out.
Creamed Chicken and Biscuits Casserole
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Ingredients
- 1 1/2 tsp butter
- 1 small onion, chopped
- 2 pounds cooked chicken, cut or shredded
- 1 can cream of chicken soup
- 1/2 cup mayonnaise
- 1 cup milk
- 1/2 cup roasted red pepper, chopped
- 1 1/2 cups mild cheddar cheese, shredded
- 1 can refrigerated biscuit dough
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter or non-stick spray.
- In a skillet over medium heat, melt 1 1/2 teaspoons of butter. Add chopped onion and sauté for about 5 minutes, until softened.
- In a large mixing bowl, combine the sautéed onion, cooked chicken, cream of chicken soup, mayonnaise, milk, and chopped roasted red peppers. Stir to coat the chicken evenly.
- Spread the chicken mixture evenly in the greased baking dish. Bake in the oven for 15 minutes.
- Remove the dish from the oven. Sprinkle 1 cup of shredded cheddar cheese over the chicken mixture. Arrange the biscuit dough on top and sprinkle with another 1/2 cup of cheddar cheese.
- Return the dish to the oven and bake for 20 minutes, or until biscuits are golden brown and cooked through, the cheese is bubbly and the filling reaches 165°F.
- Let the casserole sit for a few minutes before serving. Serve hot and enjoy with a side salad if desired.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
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