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I stumbled upon this chicken biscuit casserole recipe about three years ago when I was searching for something to make with leftover rotisserie chicken. Since then, it's become my go-to dish whenever I need comfort food that doesn't require hours in the kitchen. My family has nicknamed it "that chicken thing with the biscuits" and they request it at least twice a month.
Last winter, I made this for my neighbor who was recovering from surgery. Two days later, her husband knocked on my door with their empty casserole dish and a not-so-subtle hint that they wouldn't mind having it again. Now it's part of my "meal train" rotation whenever someone needs a home-cooked dinner.
Simple Ingredients
- Cooked chicken - Leftover rotisserie works perfectly, or quickly poach some chicken breasts
- Refrigerated biscuits - The shortcut that makes this doable on busy nights
- Cream of chicken soup - Creates that creamy, savory base without fussing with a roux
- Mixed vegetables - Frozen veggie mix saves chopping time without sacrificing nutrition
- Chicken broth - Thins the sauce to the perfect consistency
- Basic seasonings - Garlic powder, onion powder, salt and pepper build flavor
- Shredded cheese - Optional, but adds a nice golden cheesy top
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I tried making this once with cream of mushroom soup when I was out of cream of chicken. It was good but definitely different - my kids definitely prefer the chicken version. Some substitutions work better than others!
Comfort Food Magic
- Flavorful Base
- Start by mixing your cooked chicken with the vegetables. I sometimes sauté an onion first if I have time, but the frozen veggie mix works fine on its own for busy nights. The key is making sure your chicken is well-seasoned and not overcooked or it can get dry.
- Perfect Sauce
- Combine the soup with broth and seasonings until smooth. Don't skimp on the seasonings - they keep the sauce from tasting bland. I sometimes add a splash of white wine if I have an open bottle, or a spoonful of Dijon mustard for extra tang.
- Simple Assembly
- Pour the sauce over the chicken and vegetables, stirring to combine everything well. This mixture should be pretty saucy - it will thicken up during baking and the biscuits will absorb some of the liquid too.
- Biscuit Topping
- Cut each biscuit into quarters rather than using them whole. This allows them to cook through properly while still giving you that fluffy, golden topping. I arrange mine in a single layer, but it's fine if they overlap a bit.
- Perfect Timing
- Bake until the biscuits are golden and the filling is bubbling around the edges. If the biscuits are browning too quickly, lay a piece of foil loosely over the top for the last part of baking.
My first attempt at this casserole was a bit of a disaster because I used uncooked chicken and raw vegetables. Everything was still half-raw when the biscuits were done. Now I always make sure the chicken is fully cooked and the vegetables are at least partially cooked before assembling the casserole.
Serving Suggestions
This hearty casserole needs just a simple side to make a complete meal. I usually pair it with a green salad dressed with a tangy vinaigrette to balance the richness of the casserole. When I have more time, roasted broccoli or green beans make perfect vegetable sides.
For more casual nights, we just dig in with nothing else on the side - it's got protein, starch, and vegetables all in one dish. That's why it's such a lifesaver on busy weeknights when I don't have the energy to think about multiple dishes.
Easy Variations
The basic recipe is versatile enough to handle lots of tweaks based on what you have on hand:
- For a zestier version, add a can of diced green chiles and substitute pepper jack for the cheddar cheese.
- When I'm feeling virtuous, I load in extra vegetables beyond the frozen mix - diced zucchini, fresh spinach, or mushrooms sautéed until their liquid evaporates.
- Around Thanksgiving, I often make a turkey version with leftover holiday meat and add a handful of dried cranberries for little bursts of sweetness.
Make-Ahead Tips
This casserole works great as a make-ahead meal. Assemble everything except the biscuits, cover and refrigerate for up to 24 hours. When ready to bake, add the biscuit pieces on top and pop it in the oven, adding about 10 extra minutes to the baking time since you're starting with a cold casserole.
You can also freeze the assembled casserole (again, without the biscuits) for up to 3 months. Thaw overnight in the refrigerator, add the biscuits, and bake until bubbly and golden.
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Frequently Asked Questions
- → Can I use homemade biscuit dough instead of refrigerated?
- Absolutely! Homemade biscuit dough works wonderfully in this recipe. Either drop small spoonfuls of the dough on top or roll and cut it into pieces as you would regular biscuits.
- → How can I make this recipe ahead of time?
- Prepare the chicken and vegetable mixture up to a day ahead and refrigerate. When ready to bake, warm the mixture slightly, then top with the biscuit pieces and bake as directed, adding a few extra minutes if starting with a cold filling.
- → What can I use instead of cream of chicken soup?
- You can make a simple white sauce with 2 tablespoons butter, 2 tablespoons flour, and 1 cup of milk or chicken broth. Cook until thickened, then use in place of the condensed soup.
- → Can I add other vegetables to this casserole?
- Yes! Green beans, broccoli, cauliflower, or bell peppers all work well in this recipe. Just make sure they're cut into bite-sized pieces and pre-cooked until they're slightly tender.
- → How do I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or place the casserole (covered with foil) in a 350°F oven for 15-20 minutes until heated through.