Name: Creamed Chicken and Biscuits Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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

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You ever have those nights when you’re standing in the kitchen and realize you’re just done for the day, but people are still looking at you, waiting for dinner inspiration to strike? (Or maybe it’s just you—staring in the fridge, hoping something jumps out and says “pick me!”) That is exactly how this creamy chicken and biscuits casserole became a weeknight hero in our house. You know those Pinterest recipes that get you through on a gray, blustery night when you need something warm and homey and very not fussy? This is that kind of dish. It’s got melting cheese, fluffy biscuits, and the sort of soulful chicken filling that somehow makes worries smooth out, even if the kitchen feels a bit chaotic.

So what’s the backstory? Total desperation, honestly! One especially rough Tuesday, I found the tail end of a rotisserie chicken, half a tub of sour cream, some random roasted red peppers (hello, color), and a can of biscuit dough staring back at me. I crossed my fingers, tossed it together, scattered on a bunch of cheese, and popped it in the oven. Magic happened. The whole pan was basically gone before I could finish telling people to grab a fork. (And now? It’s in heavy rotation. Rainy weather? Cranky kids? Or just one of those “I can’t deal” days? Creamy chicken and biscuits to the rescue.)

Why You’ll Love It

All the cozy, craveable comfort—think melting cheddar, buttery biscuits, and a creamy, savory base (with pops of roasted red pepper for good measure). Feels like a cross between a chicken pot pie and a biscuit-topped casserole, but easier.
Ridiculously easy. Rotisserie chicken, canned soup, and refrigerated biscuit dough mean you can have this in the oven before you have time to second-guess what’s for dinner.
So hearty and filling. My always-hungry teens and my “I just want something comforting” husband both go back for seconds.
Completely adaptable. Have random veggies? Toss them in. Swapping cheddar for Colby or Monterey Jack? Go for it. Want to lighten it up? Greek yogurt totally works.
Leftovers are somehow even better. You might find yourself hiding the last square in the fridge for lunch (speaking from experience here—no shame!).

Ingredient Notes (and Little Tips)

Cooked chicken: Shredded rotisserie chicken makes this so easy and flavorful, but quickly chopped grilled or baked chicken works, too. If all you have are chicken breasts, just poach or roast and shred ‘em up.
Cream of chicken soup: The good old-fashioned, comforting shortcut! Cream of mushroom or celery totally works for a subtle flavor switch—or even a 50/50 mix if you’re feeling wild.
Mayonnaise (or Greek yogurt): I usually use regular mayo for that classic richness, but plain Greek yogurt brings a nice tangy edge and lightens things up a little bit. Half and half? No judgment at all!
Milk: Whole milk makes it super creamy, but use what you have—2%, skim, or a non-dairy alternative all get the job done.
Roasted red peppers: I swear, these are the secret. They add unbelievable sweetness and color. Pat them dry before you chop so things don’t get watery.
Cheese (mild cheddar): My favorite for its meltiness and flavor. Any cheese that melts well will make this a winner—Monterey Jack, Colby, a little sharp cheddar, even smoked Gouda for a twist!
Refrigerated biscuit dough: The fluffy topper that everyone tries to steal extra of. I use “flaky layers” style biscuits, but honestly, almost any will work—just keep them separated so they rise!
Onion & butter: A quick sauté in butter for sweetness and depth. If you’re extra tired, throw in frozen diced onions instead and call it a day!

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and lightly butter it up—get those corners, because nothing makes me sadder than missing out on the crispy baked edges!

2. In a skillet or medium pan over medium heat, melt your butter and sauté your chopped onion until soft and sweet, about 5–6 minutes. (Don’t let it get really brown—we’re not going for caramelized here. Just gentle and golden is perfect.)

3. In your biggest mixing bowl, combine the cooked onion, shredded chicken, cream of chicken soup, mayo (or Greek yogurt), milk, and diced roasted red peppers. Mix it up well—this is the kind of step you can hand off to small helpers if you’ve got them. Just be sure every bit of chicken is coated and everything looks lusciously creamy!

4. Spread that gorgeous, creamy mixture into your prepared baking dish and smooth it out like you’re tucking it in for a nap. Pop the whole thing in the oven for 15 minutes. Don’t skip this—it helps keep the biscuits from ending up soggy.

5. After that 15 minutes, pull out the dish (and let the swooning over the smell begin). Scatter about 1 cup of shredded cheddar over the chicken layer. Then pop open your can of biscuits—carefully, unless you like a jump-scare! Arrange the biscuits on top, just barely touching but not overlapping, so they get the best rise.

6. Sprinkle the rest of your shredded cheese (about 1/2 cup—or go wild, you’re the boss of your cheese) right over the tops of the biscuits. This is how you get that irresistible, golden, melty cap that everyone tries to pick at before it’s fully cooled.

7. Slide the casserole back into the oven, uncovered, for about 20 minutes, or until the biscuits are puffed, gloriously gold, and the cheese is bubbling. If it looks too brown before the filling is hot and bubbly, just tent it with a little foil for the last few minutes.

8. (Don’t skip this cool-down!) Let the casserole sit at least 5–10 minutes before serving—this helps the creamy filling thicken up and keeps the biscuit tops just right. Plus, nobody needs a burnt tongue on a weeknight (ask me how I know…)

Variations & Twists

Add some heat: Mix in a little cayenne, hot sauce, or chopped green chiles for just the right amount of kick. My teens love this one for game night.
Herb it up: Toss in fresh thyme, parsley, dill, or snip in goofy amounts of chives right before baking for that extra “gardeny” freshness.
Veggie clean-out: Add a handful of cooked peas, carrots, green beans, corn, or mushrooms—this casserole is so forgiving. It practically begs you to clean out your crisper.
Smoky flavor: Shave in a bit of smoked Gouda or toss some crispy bacon crumbles into the filling. Hello, next-level comfort.
Lighten it up: Use reduced-fat soup, Greek yogurt, and part-skim cheese. Still so satisfying, promise!
Vegetarian swap: Leave out the chicken and use canned lentils or chickpeas, with a creamy veggie soup. It’s hearty and just as cozy—my daughter actually asks for this version!

Storage & Reheating Tips

If you somehow have leftovers (it happens, once in a blue moon), cover the dish tightly with foil or transfer to airtight containers. It’ll stay happy in the fridge for up to 3 days. To reheat, pop the whole casserole—covered—in the oven at 350°F until everything’s steamy again (usually 20–25 minutes). For single servings, microwave on medium to keep the biscuit soft. Just don’t go too long or you’ll get a rubbery biscuit top—nobody wants that.

Love planning ahead? You can make the creamy chicken filling in advance and freeze it (no biscuits on top yet!). Let it thaw in the fridge overnight, then bake as usual with fresh biscuits and cheese the night you’re ready. The flavor only gets deeper and cozier after a good stint in the freezer, if you ask me.

FAQs

Can I use cream of mushroom or celery soup?
Totally! Both work, and each has its little flavor personality. Mushroom brings more earthiness and celery gives a hint of brightness. Mix how you like!

What’s a good substitute for mayonnaise?
Greek yogurt is my go-to for a lighter feel and a bit of tang. I’ve also mixed half mayo and half sour cream when I’m halfway through the jar on both. This recipe truly doesn’t judge.

Why are my biscuits soggy?
Don’t skip that first 15 minutes of pre-baking the chicken layer—seriously, life-changing. It lets everything set up so your biscuits have support and bake up fluffy, not mushy. Also, go easy on the milk if you’re adding extra veggies!

Can I make this vegetarian?
Absolutely. Lentils or chickpeas make it hearty and add plenty of protein. Pair with a veggie soup base—everyone will want seconds.

Do the biscuits freeze well?
The filling does. I only add raw biscuit dough just before baking or they lose that fluffy, tender texture. Put fresh biscuits on your casserole—you’ll taste the difference!

Conclusion

This creamy chicken and biscuits casserole is one of those recipes that just feels like a food hug—perfect for chillier evenings, family get-togethers, or “just because” nights when everybody needs a bit of comfort. It checks every box for me: quick, adaptable, satisfying, and most of all… super comforting. If you try it, I’d honestly love to know how it goes—whether you tweak it, double the cheese, or sneak in a cup of veggies suspected by your kids. Drop a comment or reach out—my kitchen’s always happier with a little community gathering around. Happy cozy cooking, friends!