Step back into Grandma’s kitchen with this classic Creamed Chicken and Biscuits recipe! #classicrecipes #creamedchickenandbiscuits #GrandmasCooking
This recipe was originally featured in Kansas Living Magazine.
Creamed Chicken and Biscuits Casserole is a blast from the past
I love the way that food can sometimes bring back those warm, cozy feelings of days gone by. I can still remember the soup that mom would feed me when I was home sick or my Aunt’s pie that always had a prominent place at the holiday meal. And nothing quite warms me up like pulling a creamy chicken and biscuit casserole out of the oven – just like Grandma’s.
Whether you’re looking for a use for leftover turkey or simply making something warm on a cold winter’s night, this creamed chicken and biscuits casserole will do the trick. In more ways than one!
Grandma’s Creamed Chicken and Biscuits: A Hearty Go-To Meal
Grandma’s time was a simpler time in many ways. They definitely weren’t counting calories or watching what they ate – not on the farms in northeast Kansas anyways! People of that time got all the workout they needed from sun-up to sun-down, which meant they were ready for a filling, hearty meal at the end of a long day.
This creamed chicken and biscuits casserole would have been just that. Of course, they probably didn’t use a rotisserie chicken from the store, but you can! I usually use my Instant Pot to cook the chicken, though, because I can throw in several chicken thighs, which are inexpensive but still full of flavor. Then in minutes I’ve got hot, moist, shredded chicken ready to use! (You can also throw them in frozen if necessary! Just double the cooking time. I love that about the Instant Pot!) Leftover turkey would also be a great option.
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Whatever you use, your shredded poultry will be bathed in creamy chicken soup, cheese, butter – all those great things Grandma would have had available to her on the farm. Then baked until the biscuits are golden and bubbly. You are guaranteed to serve up some smiles with this creamy, cozy blast from the past.
Printable Recipe for Grandma’s Creamed Chicken and Biscuits:
Grandma’s Creamed Chicken and Biscuits
- 1 small onion diced
- 1 red bell pepper seeds and membranes removed, diced
- 1-2 Tbs. unsalted butter
- 2-3 cups shredded cooked, rotisserie chicken (or cook 2 lbs. chicken breasts or thighs and use in place of the rotisserie chicken)
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- ½ cup peas
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 roll refrigerated biscuits of your choice
- melted butter for brushing biscuits
Preheat oven to 350 degrees F.
Grease the bottom and sides of an 11x7-inch baking dish.
In a skillet over medium heat, melt butter; sauté onion and bell pepper in butter until softened and translucent.
In a large mixing bowl, combine onion and bell pepper mixture, soup, sour cream, chicken, milk, mayo, and peas. Place mixture into a greased 11 x 7 baking dish; bake, uncovered, on center rack for 15 minutes, then remove from oven and sprinkle with cheese. Arrange biscuits in a single layer over the cheese and filling, then gently brush them with a bit of melted butter. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, 15-20 minutes longer.
More Favorite Casseroles from My Kitchen to Yours:
- Tex Mex Chicken Cornbread Casserole
- Jan’s Sausage, Egg and Cheese Breakfast Casserole
- Easy Enchilada Casserole for the Electric Pressure Cooker
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