Description

This Chicken and Biscuits Casserole is the ultimate comfort food—a creamy blend of tender chicken, vibrant vegetables, and savory cheddar cheese, all topped with homemade flaky biscuits. Perfect for busy weeknights or cozy family dinners, this recipe combines convenience and hearty flavors in one satisfying dish.

Ingredients

For the filling:

3 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots, thawed
1 cup frozen corn, thawed
1 can (10.5 oz) cream of chicken soup
1 cup milk
1 cup shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste

For the biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cut into cubes
¾ cup buttermilk

Instructions

Preheat the oven to 400°F (200°C).

In a large mixing bowl, combine the cream of chicken soup and milk until smooth.

Stir in the shredded chicken, peas and carrots, corn, shredded cheese, garlic powder, onion powder, salt, and pepper.

Pour the mixture into a greased 9×13-inch baking dish and spread evenly.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Pour in the buttermilk and stir just until combined. Do not overmix.

Drop spoonfuls of biscuit dough over the top of the chicken mixture.

Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.

Let cool for a few minutes before serving.

Notes

Use rotisserie chicken for faster prep.
Thaw frozen vegetables completely before mixing.
Don’t overwork the biscuit dough to keep it light and fluffy.
Allow the casserole to rest briefly after baking for easier serving.

Customize with your favorite vegetables or add extra cheese for a richer taste.