Chicken Biscuit Casserole



To make this recipe more weeknight-friendly, use bagged mixed veggies from the freezer aisle. Corn, peas, and carrots are a classic favorite, but almost any mixture will work just fine. Rather than peeling and chopping fresh veggies, your prep time returns far more value in mixing up the biscuit dough, shredding the chicken, and mincing those vibrant fresh herbs to finish.

Chicken Biscuit Casserole

You’ll Need

1 can (10 ¾ ounce) cream of chicken soup.

¼ cup of milk.

¾ cup of shredded cheddar cheese.

¼ tsp of ground black pepper.Chopped onions (optional).Green peas.Boiled potatoes.Boiled chicken shredded.

1 (7.5 ounce) package of refrigerated biscuit dough.

How to

In a 3 quart shallow baking dish, mix together the soup, milk, cheese and black pepper then mix in the vegetables and chicken.In a preheated oven to 400° bake for 15 minutes.

Stir to combine then top with biscuits and bake for 15 more minutes.




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