Chicken Biscuit Casserole
Chicken Biscuit Casserole is made with canned Pillsbury biscuits and a creamy, hearty filling made with cream of chicken soup, shredded chicken, crispy bacon, and veggies.
Chicken and Biscuit Casserole Pot Pie
Everybody loves an easy chicken and biscuit recipe in casserole form – it’s a given!
This chicken and biscuit casserole is an easy and fast comfort food.
Some of us (like me!) enjoy a chicken casserole with a tender, flaky crust on the top and the bottom because that’s how Grandma Lucille and Grandma Elsie made it.
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Best of all, chicken and biscuit casserole is 100% comfort food any way you make it and bake it, and it’s just as delicious as chicken pot pie, for sure!
Ingredients
- Cooked chicken: Shredded rotisserie chicken or chicken breasts work well.
- Pillsbury canned biscuits: use regular size or Grands, cutting each biscuit into bite-size pieces with your kitchen shears.
- Mixed vegetables: I often use just a frozen pea and carrot blend.
- Shredded cheddar: Or any favorite shredded cheese.
- Cream of chicken soup: I prefer Campbell’s brand.
- Bacon: Cooked until crispy and browned, then chopped.
- Sour cream: I use regular full-fat sour cream but you can use light sour cream, if preferred.
- Evaporated milk: I keep canned evaporated milk in my pantry at all times. It adds great creaminess to sauces and cream gravies! (I substitute evaporated milk for regular milk for extra creaminess in lots of dishes.)
- Dry ranch dressing mix: I prefer Hidden Valley Ranch Dressing Mix, but you can use your personal favorite.
How to Make Easy Chicken and Biscuit Casserole
Preheat the oven to 350 degrees F.
Cook your bacon to an extra crispy feel.
This will help the bacon stay crispier once you’ve stirred it into the creamy filling.
To prepare the filling, place the chopped chicken, cream of chicken soup, evaporated milk, dry Ranch dressing mix and bacon into a large mixing bowl; gently stir well to combine.
Fold in the frozen mixed vegetables.
Place the prepared filling into a greased 9×13 pan, spreading it out evenly over the bottom of the pan.
Using your handy-dandy kitchen shears, cut each of the refrigerated biscuits into 8 bite-size pieces, then cut each piece in half horizontally to make them a bit thinner. (This helps the biscuits cook all the way through much better.)
Sprinkle these biscuit pieces evenly over the top of the filling, leaving some space around each one if possible, so that the filling is exposed somewhat.
Bake the casserole, uncovered, on the center oven rack until hot and bubbly throughout and the biscuits are golden brown on top, about 25-30 minutes or until 160 degrees F. at the center when tested with an instant-read meat thermometer.
You may want to make this casserole with a baking sheet beneath the skillet to catch any spills or overflowing filling that can happen if your baking dish happens to be a little too full!
I like to place a sheet of parchment or foil onto the baking sheet first, then place the pot pie on top of that for extra-easy clean up.
Let the baked chicken and biscuit casserole rest on a cooling rack for 5-10 minutes before serving so the filling can set up just a bit.
Can I freeze this recipe
I don’t recommend freezing this recipe because the texture and consistency of the filling and the biscuit topping will change once it thaws.
How do I store leftovers
Store leftovers in a air-tight container for up to 3 days in refrigeration.
What side dishes should I serve with chicken biscuit casserole
Roasted green beans are quick and easy to make and taste delicious.
We also love this crispy roasted Air Fryer Broccoli Parmesan. It will become your staple side dish that’s easy, takes about 10 minutes, and is tasty for the entire family.
More Favorite Comfort Food Recipes to Enjoy
Instant Pot Chicken and Dumplings combine the delicious, savory flavors of chicken, peas, carrots, and simple Bisquick dumplings in just minutes.
- Alma June’s Crescent Roll Chicken Bundles
- Grandma’s Creamed Chicken and Biscuits
- Classic and Creamy: Two-Crust Chicken Pot Pie
Chicken Biscuit Casserole
Ingredients
- 6 slices cooked bacon, chopped
- 2-3 cups breast and/or thigh meat pulled from a Rotisserie chicken, shredded or chopped
- 10 oz. can Campbell’s Cream of Chicken soup
- 8 oz. sour cream
- 12 oz. can evaporated milk
- 1 1/2 cups shredded cheddar cheese
- 1 Tbs. dry Ranch dressing mix
- 1 – 1 1/2 cups package frozen mixed vegetables (I usually just use baby peas and carrots) use as much as you prefer
- 12 oz. tube refrigerated Grands biscuits, 10 count, each one cut into 8 pieces and then cut each one in half horizontally, too (when the biscuit pieces are thinner they cook all the way through better)
Instructions
- Preheat the oven to 350 degrees F.
- To a large mixing bowl, prepare the filling by adding the shredded chicken, soup, sour cream, evaporated milk, cheese, dry Ranch mix, and chopped bacon; gently stir until well combined. Fold in the peas and carrots.
- Spread the prepared filling into a greased 9×13-inch casserole dish.
- Cover the top of the filling with the biscuit pieces in a single layer, pressing them down into the chicken filling a bit. If possible, leave some space around the biscuit pieces so the heat can circulate better to help them fully cook.
- Bake the casserole, uncovered, on the center oven rack for 25-30 minutes or until golden brown on top and hot and bubbly throughout, 160 degrees F. at the center.
- Remove the casserole from the oven and let rest for 5-10 minutes before serving to allow the filling to set up a bit. Enjoy!
Nutrition
I baked this for the recommended time and only the tops of the biscuits were cooked. The half that was pushed into the mixture was completely raw. Do you know why this would have happened? I’m baking for another 35 minutes to see if they’ll cook but I’m going to bet the tops will be dark brown by then.
Hi Stefanie –
Did you cut the biscuits into pieces? This recipe originally called for leaving the biscuits whole but I found they baked much better when cut into pieces. I’m sorry if this recipe didn’t perform for you! It’s one of our favorite winter-time meals.
Sincerely,
Chef Alli
I’m making this now! 😁 What works best for me is to peel the biscuits horizontally in half then bake for 45 min.
Hi Jillen –
Thanks for the tip on how you cut the biscuits to make them cook better! I really appreciate this.
Sincerely,
Chef Alli
I think you left out a step in the recipe between cooking the bacon and adding the chicken, soup, sour cream, evaporated milk etc.
Are you adding these ingredients to the bacon grease? If so, how long do you cook this before placing it in the 9 x 13 pan?
Hi Lori – Thank you for bringing this to my attention. I’ve corrected the recipe card to make better sense. Sorry for the inconvenience and my error!
Your fan,
Chef Alli
Loved it. My family said it’s better than the other recipe I’ve made for years. I used half the amount of evaporated milk. I was concerned about the calories and it not being thick enough. Best Bubble Pot Pie!
Hi Katt-
Thank you so much for letting me know that your fam enjoyed the pot pie – we do too! I sure appreciate you taking time to let me know this, too. Awesome!
Let’s Keep Cookin’,
Chef Alli
Chef Alli, you said you like a top AND bottom crust, but this only talks about the top. How would I add the Bottom crust to this?
Hi Kimber –
I remember my Grandma Lucille making a chicken pot pie with both a bottom and a top crust. It was made with traditional pie crust. Now that I’ve had to think about the how-to more specifically, I’ve realized I’m NOT SURE exactly HOW she did that. I THINK I know, but I better do a TEST before I officially tell you how to do it. I’m going to try making this with a bottom crust added and I’ll get back with you!
Stay tuned,
Chef Alli
Hi Kimber
Just wanted to get back with you regarding your questions on a 2-crust chicken pot pie. I worked at it and came up with a good, solid recipe! Here’s the link: https://chefalli.com/chicken-pot-pie-the-perfect-fall-comfort-food/ If you want to use biscuits on the top of the chicken pot pie instead of the second pastry crust, you’ll just cut the biscuits in quarters and proceed with the recipe as directed.
Let me know if you try it! We decided we really like having the crust on the bottom, along with a crust or biscuits on top – more yummie-ness.
Let’s Keep Cookin’,
Chef Alli
This was such an easy recipe to make and delicious!! I loved the way it turned out, and makes great leftovers too!
Hi Olivia –
I’m glad you enjoy the Bubble-Up Chicken Pot Pie – it’s one of our favorite comfort foods, too. Thanks for letting me know!!
Your fan,
Chef Alli
This recipe is so creamy and flakey at the same time! There’s so much flavor and it’s perfect for easy delicious meal.
Hi Ashly –
Thanks for your comment and rating here – I appreciate you letting me know that you enjoyed the pot pie. I’m actually making that very recipe for dinner this evening since it’s so cold here – my family will like something comforting and warm for dinner. I like it because its fast and easy!!
Thanks again,
Chef Alli