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A fork full of chicken and biscuit casserole.

Chicken Biscuit Casserole

Chicken Biscuit Casserole is made with a Pillsbury biscuit crust and is filled with a creamy, hearty filling made with cream of chicken soup, shredded chicken, crispy bacon, and veggies.
Servings: 8 servings
Chef Alli
4.50 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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Ingredients
 

  • 2-3 cups breast and/or thigh meat pulled from a Rotisserie chicken, shredded or chopped
  • 10 ounce can Campbell’s Cream of Chicken soup
  • 8 ounces sour cream
  • 12 ounce can evaporated milk
  • 1 1/2 cups shredded cheddar cheese
  • 1 tablespoon dry Ranch dressing mix
  • 6 slices cooked bacon, chopped
  • 1 - 1 1/2 cups package frozen mixed vegetables (I usually just use baby peas and carrots) use as much as you prefer
  • 12 ounce 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.
    2-3 cups breast and/or thigh meat pulled from a Rotisserie chicken, shredded or chopped, 10 ounce can Campbell’s Cream of Chicken soup, 8 ounces sour cream, 12 ounce can evaporated milk, 1 1/2 cups shredded cheddar cheese, 1 tablespoon dry Ranch dressing mix, 6 slices cooked bacon, chopped, 1 - 1 1/2 cups package frozen mixed vegetables (I usually just use baby peas and carrots)
  • Spread the prepared filling into a greased 9x13-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.
    12 ounce tube refrigerated Grands biscuits, 10 count
  • 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

Calories: 429kcalCarbohydrates: 36gProtein: 14gFat: 26gSaturated Fat: 12gCholesterol: 53mgSodium: 1151mgPotassium: 392mgFiber: 2gSugar: 7gVitamin A: 2714IUVitamin C: 5mgCalcium: 331mgIron: 2mg
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