Grandma’s Creamed Chicken and Biscuits
Step back in time for an old-fashioned classic: Grandma’s Creamed Chicken and Biscuits. This chicken and biscuits casserole is an easy dinner recipe that your family will flip over.
A creamy filling with vegetables is topped with biscuits that bake up light and tender. Here’s your new go-to meal!
Grandma’s Creamed Chicken and Biscuits Recipe
3 good reasons to love this recipe –
- It’s comfort food like no other.
- It’s fast and easy!
- Don’t expect any leftovers….sorry.
What ingredients do you need to make Grandma’s Creamed Chicken and Biscuits?
- Onion
- Red bell pepper
- Butter
- Cooked, shredded chicken
- Cream of chicken soup
- Sour cream
- Mayonnaise
- Baby peas
- Milk
- Cheddar cheese
- Refrigerated biscuits
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 Grandma Elsie’s custard pie that she made every Sunday.
And nothing quite warms me up like pulling a creamy chicken and biscuit casserole out of the oven – just like Grandma’s.
This casserole is a perfect hearty meal on a cold winter’s night.
How to Make Grandma’s Creamed Chicken and Biscuits in 5 Easy Steps –
In a skillet over medium heat, melt the butter; sauté the onion and bell pepper until softened and translucent.
In a large mixing bowl, combine the prepared onion and bell pepper with the soup, sour cream, chicken, milk, mayo, and baby peas; spread this mixture over the bottom of a greased 11×7 baking dish. **Don’t add the biscuits at this time!
Bake the chicken and biscuits casserole, uncovered, on the center oven rack for 20 minutes, then remove from the oven and sprinkle with cheese. Top the cheese with the biscuits, arranging them in a single layer; brush the biscuits with a bit of melted butter.
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Return the casserole to the oven and bake for an additional 20 minutes, or until the filling is hot and bubbly throughout (160 degrees F. at the center) and the biscuits are golden brown.
Let the casserole rest for 5 minutes before serving.
Can I use a rotisserie chicken for this recipe?
You sure can and I do it all the time. Sometimes it quicker and easier to grab a fully-cooked rotisserie chicken at the store instead of cooking chicken when you arrive home. A rotisserie chicken is a girl’s best friend. 🙂
What about other vegetables added to the filling?
Yes. You can add frozen carrots, green beans, broccoli….whatever you have on hand. Keep in mind that when you used frozen vegetables, they have been par-boiled ahead of time (and then frozen) so they will cook much more quickly than raw vegetables.
Could I use cooked and shredded chicken thighs instead of chicken breasts?
Totally. I cooked chicken thighs a lot at our house and find the dark meat to be much more tender and moist. Feel free to use chicken thighs in this recipe or a combination of both white and dark meat.
Would this be a good recipe for using up leftover turkey?
Great question and it definitely would! This is a perfect recipe for incorporating leftover turkey into so make sure it’s handy after Thanksgiving. I also think this recipe would be delicious with cooked, pulled pork in place of the chicken.
More Favorite Recipes to Enjoy –
- CLASSIC CHICKEN POT PIE
- CHEESY HASH BROWN MEATLOAF PIE
- LOADED BUBBLE-UP CHICKEN POT PIE
- COUNTRY-STYLE ASIAN BBQ RIBS
- HOW COOK EYE OF ROUND ROAST
- EASY HAM AND CORN CHOWDER
- Stuffed Breakfast Biscuits
Grandma’s Creamed Chicken and Biscuits
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Ingredients
- 1 small onion diced
- 1 medium sweet bell pepper any color, diced, seeds and membranes removed
- 2 tablespoons unsalted butter
- 10 oumce can cream of chicken soup I prefer Campbell's brand
- 1/2 cup sour cream
- 2-3 cups shredded, cooked, chicken breasts
- 1/4 cup mayonnaise
- 2/3 cup peas
- 1 cup milk
- 1 cup shredded cheddar cheese optional but recommended
- 1 roll Grands refrigerated biscuits, 8 count
- melted butter for brushing the biscuits before they bake
Instructions
- Preheat oven to 350 degrees F. Grease an 11-inch by 7-inch baking dish.
- In a skillet over medium heat, melt the butter. When the butter is hot, sauté the onion and bell pepper in butter until softened and translucent, 5-6 minutes, stirring occasionally.1 small onion, 2 tablespoons unsalted butter, 1 medium sweet bell pepper
- In a large mixing bowl, make the filling by combining the prepared onion and bell pepper mixture with the soup, sour cream, chicken, milk, mayo, and peas.2-3 cups shredded, cooked, chicken breasts, 10 oumce can cream of chicken soup, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 cup milk, 2/3 cup peas
- Spread the prepared filling into the greased baking dish. Sprinkle the cheese evenly over the top of the filling.
- Open the can of biscuits and pull each biscuit apart into two even layers, then cut each layer into 6 pieces. Repeat with the remaining biscuits, sprinkling the biscuit pieces evenly over the top of the filling in the baking dish.
- Use a silicone basting brush to brush the biscuit pieces evenly with melted butter.
- Bake the casserole, uncovered, on the center oven rack for 25-30 minutes, or until hot and bubbly throughout (160-165 degrees F. at the center) and the biscuits are golden brown.1 cup shredded cheddar cheese
I made this and it was delicious. The only thing I didn’t care for was the bottom of the biscuits were gummy. I think next time I will bake them on a cookie sheet and place them on top at the very end.
Hi Donna –
I, too, have experienced the same thing from time to time with the biscuits in this recipe. Love your idea of baking the biscuits separately and then just adding them to serve. Why not?? That should work perfectly. Thank you for this great suggestion.
Sincerely,
Chef Alli
Baking the biscuits separately also works great using the Pillsbury Grands Biscuits. My family likes the taste of these biscuits much better than the canned. We love making this recipe on a cold night! Yummy!!!
Hi Michelle –
So glad to know your family loves this main dish – it’s a keeper!
Your fan,
Chef Alli
Anytime I can have chicken, biscuits and cream of chicken soup , thats good enough for me!!!
Yep, Kellie. We totally agree. Like what else do we really need??? 🙂
Chef Alli
Love this recipe! Thanks!
Assuming the sour cream goes in when everything else is mixed together.
Thanks,
Great recipe
Yikes! Let me check…..stay tuned!
Chef Alli
Hi Kelly – Yes, you are correct. Thanks for reaching out on this – it gives me the opportunity to correct the recipe!
Your fan,
Chef Alli