Grandma’s Creamed Chicken and Biscuits
Step back in time for a classic old-fashioned casserole with a creamy chicken and vegetable filling topped with biscuits that bake up light and tender: Grandma’s Creamed Chicken and Biscuits. This casserole is an easy dinner recipe that your family will request again and again.
If you like this easy to make and delicious dinner recipe, try our White Chicken and Rice Chili or our Chicken Spaghetti with Rotel.
A Quick Look at the Recipe
- ✅ Recipe Name: Grandma’s Creamed Chicken and Biscuits
- ⏲️ Hot and Ready In: 40 minutes
- 👨👨👦👦 Makes: 6 hearty portions
- 🍽️ Calories: 260kcal
- 💪 Protein: 18 grams
- 🥣 Main Ingredients: Shredded chicken, cream of chicken soup, sour cream, peas, cheddar cheese, canned biscuits for the topping
- 💯 Why You’ll Love It: This fast and easy casserole is just what memories are made of when you remember Grandma’s house and the meals she made.
I enjoy making casseroles in a 9X13-inch pan because they are easy to assemble and bake. I’m not sure if there is anything easier to serve when everybody is starving, and you’re trying to hurry to get dinner on the table.
When you bake this old-fashioned recipe up fresh, all the ingredients simmer in the cream filling and voila – you’ve got a yummy casserole that your entire family will adore.
This is also the perfect casserole to deliver to someone who’s just had a baby or maybe has a hurting heart. I like to assemble this casserole ready for the oven so the recipient can just pop it in to bake fresh for dinner that same day.
Go ahead, tell me what’s more delicious and comforting than a good, hearty casserole that’s rich and satisfying. My family loves casseroles that are creamy and packed with lots of flavor, just like this one and our Cowboy Cornbread Casserole.
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Cream of chicken soup: I prefer Campbell’s brand for the creamiest filling and best flavor. I have sometimes substituted Campbell’s Cream of Chicken Soup with Herbs in this recipe, too. In a big pinch, you can also substitute cream of mushroom soup.
- Bell peppers: This is an optional ingredient and one you can leave out if your family is more on the picky side. I like the bell peppers for added flavor and also pretty color!
- Shredded chicken: Be sure the chicken you use in this casserole is fully cooked chicken, not raw chicken. I usually use chicken breast meat but any type of fully cooked chicken will work just fine. You can also use well drained canned chicken as a substitute, too.
- Shredded cheddar cheese: You can use your favorite shredded cheese.
- Grands refrigerated biscuits: Be sure to pull the biscuits apart into thinner layers before cutting them into pieces, just as directed in the recipe. This ensures that the biscuits get fully cooked to the center as the casserole bakes!
Step by Step Instructions
Preheat the oven to 350 degrees F. Grease an 11-inch x 7-inch baking dish.
In a skillet over medium heat, melt the butter. When the butter is nicely hot, sauté the onion and bell pepper until softened and translucent, 5-6 minutes, stirring occasionally.
Step 1: In a large mixing bowl, add the sauteed onion and bell peppers along with the soup, sour cream, chicken, milk, mayo and peas. Gently combine the ingredients to make the filling.
Step 2: Spread the filling into the greased baking dish. Sprinkle the cheese evenly over the top of the filling.
Step 3: 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. Now, sprinkle the biscuit pieces evenly over the top of the filling in the baking dish. Use a silicone basting brush to brush the biscuit topping evenly with melted butter.
Step 4: 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. Serve at once.
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My Recipe Tips
- This is a great casserole for using up any leftover, cooked chicken. I often use rotisserie chicken meat for this recipe, too. The recipe calls for shredded chicken breasts, but I have also used chopped chicken thigh meat and it works great.
- If you don’t have canned biscuits on hand, you can top the creamy chicken filling with crushed croutons that are drizzled with a bit of melted butter. I have even sprinkled the filling with dry Stovetop Stuffing (drizzled with a bit of melted butter) and it bakes up delicious. (Bake as directed for using the biscuit topping.)
- My family prefers peas in this casserole, but you could substitute mixed vegetables, too. Adding more vegetables to the filling will help make this casserole stretch a bit further to feed more people.
Grandma’s Creamed Chicken and Biscuit FAQs
I don’t recommend it. The biscuits don’t always cooperate and the cream filling doesn’t bake up with the same rich and creamy texture that everybody loves.
You sure can. You can either lay the crescent roll dough out in a single layer over the filling or tear it into pieces and sprinkle over the top. Bake as the recipe directs for the biscuit topping.
Chicken casserole and chicken pot pie have similar fillings, but different toppings. Chicken casserole has a biscuit topping. Chicken pot pie typically has a pie (pastry) crust either on the top or bottom.
I prefer to reheat individual servings in the microwave. Cover with a paper towel then reheat on high power for 30-35 seconds.
This casserole will keep in the fridge in an airtight container for 2-3 days. Be sure to cool it before you refrigerate so the biscuit topping doesn’t get soggy.
More Easy Recipes in a 9X13 Inch Pan
Simple recipes in a 9X13-inch pan are my love language. At our house, we make this Taco Rice Casserole almost weekly because it’s easy and filling. Or this Meatball Casserole with Garlic Bread seems to fill every belly, and the kids really love it. Or try this Red Lobster Chicken Biscuit Casserole for a spin on this recipe worth trying!
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
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 ounce 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 the 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 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 ounce 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. Now, sprinkle the biscuit pieces evenly over the top of the filling in the baking dish.
- Use a silicone basting brush to brush the biscuit topping 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
Nutrition
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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