I realized I didn’t need to go to the store to make dinner, and this was one of the best meals that proved it.
For a long time, I thought of my pantry as ingredients that still needed something else to become a meal. Something fresh. Something I didn’t have. Something that usually meant going to the store to get.
But once I started building my pantry differently, keeping things that could actually become full meals, everything got easier.
This delicious chicken and biscuit casserole is one of those meals.
It’s made entirely from pantry staples I already have on hand: canned chicken, cream of chicken soup, evaporated milk, canned vegetables, and biscuit mix. So if I remember it’s time to make dinner but have no fresh food, I can still make something good. And when it comes out of the oven, it feels like a complete, comforting dinner, not something pieced together out of necessity.
SO GOOD!
Why I Think You’ll Love This
This casserole has that perfect combination of creamy and comforting with just enough texture to keep it interesting.
The filling bakes up rich and savory, with tender pieces of chicken and vegetables in a smooth, flavorful sauce. Around the edges, it gets slightly golden and a little thicker, which adds even more depth.
On top, the biscuits are soft and fluffy in the center with lightly crisp, golden tops. As they bake, they soak up just enough of the sauce underneath without getting soggy, so every bite has both that creamy base and a bit of biscuit. It’s delicious!
It’s simple, but it feels complete … the kind of meal that’s satisfying without needing anything else on the table.
I made this recipe and it turned out wonderful. We enjoyed it and actually had everything on hand.
Debra H.
What Changed for Me With This
The shift wasn’t what I cooked, it was how I thought about my pantry.
Instead of storing ingredients, I started keeping combinations that could turn into real meals without needing anything extra.
That means:
- no last-minute grocery trips
- no “almost have everything” frustration
- no extra steps at the end of the day
Just dinner, ready to make when I need it. And this is a major upgrade to my life. Not only is dinner now less stressful, because I know there’s always something to make, but I also feel more self reliant and less dependent on fluctuating grocery prices.
Why I Make It This Way
In my farm kitchen, I rely heavily on a well-stocked pantry, not just for emergencies, but for everyday cooking. I’ve spent a lot of time figuring out how to turn shelf-stable ingredients into meals that feel like real food, not something you’re just “making do” with. When you’re tired, busy, or just don’t want to think too hard about dinner, this is the kind of recipe that helps you through it.
Why This Works So Well as a Pantry Meal
This isn’t about “making do.” It’s about having a pantry that actually works.
Everything in this casserole comes from ingredients I keep on hand:
- canned chicken (or ham)
- shelf-stable soup
- evaporated milk
- canned vegetables
- a simple biscuit mix (I use Jiffy, but you can also just make your own!)
Because these are things I already have, I can make this without planning ahead, without defrosting anything, and without needing one more ingredient to finish the meal.
And that’s the real difference here… this is dinner you can make right now, not something that depends on what’s missing.
Tried and loved this recipe?
If you loved it, please leave a 5-star review below! Your reviews mean a LOT to me, and feed my soul. If you’ve got any questions, please let me know in a comment.
Chicken & Biscuit Casserole Recipe (Pantry-Friendly)
Equipment
- 1 9" x 9" casserole dish
Ingredients
- 3 cups cooked chicken breast, drained well and gently flaked (this is two 12.5 oz cans)
- 2 cups cream of chicken soup (homemade or storebought)
- 1/2 cup evaporated milk
- 1 1/2 cups mixed vegetables, well drained and patted dry (this is one 15 oz. can)
- 2 Tbsp bacon grease or neutral oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- pinch dried thyme
- pinch paprika
- 1 box "just add water" biscuit mix (such as Jiffy buttermilk mix)
- water, per package ingredients
Instructions
- Preheat the ovenSet oven to 375°F. Lightly grease a 9×9-inch casserole dish (or similar size).
- Make the fillingIn a large bowl, mix the cream of chicken soup, evaporated milk, bacon grease (or oil), and spices until smooth. Fold in the chicken and vegetables.Taste and adjust seasoning if needed. Pour into the prepared dish and spread evenly.
- Prepare the biscuit toppingMix the biscuit batter according to package directions (just add water).For extra tenderness, stir in 1 tablespoon oil or bacon grease (optional).Drop spoonfuls of dough over the filling, and be sure to leave some gaps so steam can escape.
- BakeBake uncovered for 30–35 minutes, until the filling is bubbling at the edges and the biscuits are puffed and lightly golden. If the tops brown too quickly, loosely tent with foil for the last 5–10 minutes.
- Let it restAllow the casserole to sit for about 10 minutes before serving. This helps the filling thicken.
Nutrition
Video
Notes
Tips for Best Results
- Drain everything well
Excess moisture is the main thing that can make this casserole too thin. Pat canned vegetables dry if needed. - Rinse canned ingredients
Rinsing vegetables (and even chicken) can significantly reduce sodium without affecting the recipe. - Taste before baking
Since pantry ingredients vary in salt levels, a quick taste before baking helps you adjust seasoning.
Easy Variations
- Use what you have
Swap the chicken for canned ham or even leftover cooked meat. - Change the soup base
Cream of mushroom or cream of celery both work well here. And you can make your own from pantry ingredients, too! - Make it richer
Add a little dried milk powder or a spoonful of cream cheese if you keep that on hand.
Storage & Reheating
- Refrigerate: Store leftovers covered for up to 3 days
- Reheat: Warm in the oven at 325°F or microwave individual portions
- Freeze: Best frozen without the biscuit topping, then add fresh topping when baking
Greg loves this casserole as leftovers (and, apparently, so do our dogs).
What to Serve With It
This is a complete meal on its own, but if you want something alongside it:
- Simple salad
- Pickled vegetables
- Applesauce or fruit
A Note on Pantry Cooking
Meals like this are exactly why I care so much about keeping a thoughtful pantry.
It’s not about stockpiling or preparing for worst-case scenarios, it’s about making everyday life easier. Having the ability to cook something warm and satisfying without needing to run to the store changes how a day feels.
There’s something so empowering about the ability to do that. It feels more self reliant.
And, of course, if you’ve got fresh ingredients on hand, it’s always best to use those! But this recipe is for those times when you do not.
Here are more pantry-friendly recipes I think you’ll love:
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Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.
This recipe is delicious! It’s a must try!
So happy to hear it, Marsha!