Savory, creamy cheesy chicken casserole is layered with fork tender biscuits are the perfect cozy filling meal for family dinners. Shredded chicken, cream of chicken soup and mild cheddar combine in a comforting bake that’s rich, satisfying and simple to prepare. With its golden-brown biscuit topping and creamy, hearty filling, this casserole is bound to win a place at your table.
Why You’ll Love It:
The Most Comfort Food-ish: Creamy chicken, gooey cheese and crackly biscuits transform this casserole into a warm-your-heart meal.
Kid-Friendly Kid-pleasing cheesy, creamy sauce and bed of fluffy biscuits.
Quick and Convenient: This easy dinner requires just a few basic ingredients and can be on the table in no time, thanks to pre-cooked chicken and canned biscuits.
Good for Leftovers: This casserole repackages well, so is ideal for meal prep or leftovers.
Key Ingredients:
Every ingredient in this casserole is selected for flavor, texture and richness. Here’s how to get the best out of each:
Cooked Chicken: Use rotisserie chicken, leftover cooked chicken or even turkey. Shredded chicken disappears into the creamy sauce.
Cream of Chicken Soup: This soup base packs creaminess and savory flavor. For a lighter version, choose a low-fat or reduced-sodium variety.
Mayonnaise: The mayonnaise provides tang and additional richness. For a lighter casserole, you can use sour cream or Greek yogurt in its place.
Roasted Red Peppers: These provide a touch of sweetness and a color splash. If you want a little more kick, pimientos or chopped green chiles.
Refrigerated Biscuit Dough: This dough bakes up beautifully and makes a fluffy, golden topping. You can use any kind of canned biscuit, but flaky biscuits are especially good.
Cheddar Cheese: Mild cheddar melts beautifully, then has a nice, smooth flavor. If you want a more dominant cheese flavor, sharp cheddar or a blend of cheeses such as Monterey Jack will also do.
Full list of ingredients with amounts and instructions is located in the recipe card at the bottom of the page
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Instructions:
Step 1: Preheat Oven, Prepare Baking Dish
Preheat the Oven
So, you prepare your oven to 350°F (175°C), and don’t forget about it.
Grease the Baking Dish
Butter (or use non-stick cooking spray) a baking dish, so the dish will release the dough, and for easy clean up.
Step 2: Cook the Onion
Heat the Butter
In a skillet over medium heat, melt 1 ½ teaspoons butter.
Sauté the Onion
Add chopped onion to your skillet and sauté for 5 minutes until softened and translucent.
Step 3: Make the Chicken Mixture
Combine Ingredients
Into a very large mixing bowl, combine:
Sautéed onion
2 lb cooked chicken (cubed or shredded)
1 can cream of chicken soup
½ cup mayonnaise
1 cup milk
½ cup roasted red peppers, chopped
Mix Well
Stir so the chicken gets evenly coated with the creamy mixture.
Step 4: Put Together the Casserole
Pour into Baking Dish
Pour the chicken mixture into the prepared baking dish and spread it evenly.
Initial Baking
Bake in the preheated oven for 15 minutes to allow the flavors to coalesce.
Step 5: Top With Cheese and Biscuits
Remove from Oven
Remove the baking dish from the oven after 15 minutes.
Add Cheese and Biscuits
Top with 1 cup shredded mild cheddar cheese.
Pop open a can of refrigerated biscuit dough, and layer the biscuits over the cheese.
Top with Remaining Cheese
Top the biscuits with another ½ cup shredded cheddar cheese for a cheesy crust.
Step 6: Final Baking
Bake Again
Return to oven and bake until biscuits are golden brown and cheese is melted and bubbly, an additional 20 minutes.
Step 7: Cool and Serve
Let Cool
Let the casserole rest for a few minutes to thicken the sauce.
Serve
Just dish up the casserole fresh and hot on its own, or with a big salad for a full meal.
Serving Suggestions:
This casserole is a meal in itself, but here are a few ideas for what to serve with it, or instead:
Green Salad: A simple green salad with a light vinaigrette balances the richness of the casserole.
Steamed Green Beans: Green beans are still crisp and green, providing a crunchy element that brightens the creamy casserole.
Roasted Vegetables: Carrots, Brussels sprouts, or broccoli roasted is colorful and nutritious.
Fruit Salad: For a refreshing contrast to the savory casserole, serve a light, fresh fruit salad.
Storage and Reheating Tips:
Creamed Chicken and Biscuits Casserole does good leftovers, and it’s simple to store and reheat.
To refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: This casserole can be frozen before you add the biscuit topping. Wrap it well, and freeze for up to 2 months. To serve, thaw in the fridge, add the biscuits, and bake according to the instructions.
To reheat: Re-cover with foil and warm in a 350°F (175°C) oven until hot in the center, 20 to 25 minutes. To reheat a single portion, microwave about 1-2 minutes on medium power.
Variations to Try:
Customize this Creamed Chicken and Biscuits Casserole with these fun twists:
Spicy Kick: Stir in a pinch of cayenne pepper, or diced green chiles for a touch of heat.
Herby-Tasting Boost: Stir in fresh or dried herbs such as thyme, rosemary or parsley to the chicken mixture for an earthy taste.
Veggie Boost: Add more veggies — think peas, carrots or mushrooms — to the chicken mixture for added texture and nutrition.
Cheddar and Bacon: Crumble bacon into the casserole for a smoky take, and replace mild cheddar with a smoky cheese like Gouda.
Lightened-Up Version: Use low-fat cream of chicken soup, low-fat sour cream or Greek yogurt instead of mayonnaise, and reduced-fat cheese and make a lighter version of this comfort-food classic.
Conclusion:
To die for this Creamed Chicken and Biscuits Casserole is a sheer comfort food, quick to put together, filling and so delicious that the entire family will gladly devour a plate, doubtless. With its creamy chicken filling, cheesy topping and golden biscuits, it’s a versatile meal sure to please. Ideal for busy weeknights or for snuggly weekend dinners, this dish warms the table and is bound to become a go-to favorite.
Creamed Chicken and Biscuits Casserole
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 cheese is bubbly.
- Let the casserole sit for a few minutes before serving. Serve hot and enjoy with a side salad if desired.