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
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
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?
- Red bell pepper
- Cooked, shredded chicken
- Cream of chicken soup
- Sour cream
- Baby peas
- 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.
- 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.
Common Questions Asked About
Which tools are helpful for making Grandma’s Creamed Chicken and Biscuits?
- You’ll need an 11×7-inch casserole dish for this recipe. You can make it in a 9×13 baking dish, if needed, and I’ve done that in a pinch before.
- I like to use my 12-inch Lodge cast iron skillet for making the creamy chicken filling; any large, heavy-bottomed skillet (so things cook evenly) works fine.
- I love using silicone spatula spoons for stirring ingredients. Once you get used to using this tool, you’ll have a really difficult time ever going back to using a mixing spoon or wooden spoon. My favorite brand is Le Cruset and they last forever. Plus, their colors are so dang pretty!
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
Printable Grandma’s Creamed Chicken and Biscuits Recipe –
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, chicken breasts
- 1 10 oz. can cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2/3 cup peas
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 8-count roll refrigerated biscuits
- 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 the butter. When the butter is hot, sauté the onion and bell pepper in butter until softened and translucent.
- In a large mixing bowl, combine the prepared onion and bell pepper mixture with the soup, sour cream, chicken, milk, mayo, and peas, placing this mixture into the prepared baking dish. **Don't top the casserole with the biscuits at this time.
- Bake the casserole, uncovered, on the center oven rack for 20 minutes, then remove from the oven and sprinkle with cheese. Arrange the biscuits in a single layer over the cheese and filling; gently brush the biscuits with a bit of melted butter. Return the casserole to the oven and bake until the biscuits are golden brown and the filling is hot and bubbly (160 degrees F.), 20-25 minutes longer.
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