Chicken & Biscuit Casserole Recipe (Pantry-Friendly)

Chicken and biscuit casserole in a casserole dish

5 from 2 votes

Chicken & Biscuit Casserole Recipe (Pantry-Friendly)

A creamy chicken and vegetable casserole topped with fluffy biscuits, made entirely from pantry staples for an easy, comforting dinner without a trip to the store.

Cook Time 45

Servings

Calories 527kcal

Author Jennifer

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 oven
Set oven to 375°F. Lightly grease a 9×9-inch casserole dish (or similar size).
Make the filling
In 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 topping
Mix 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.
Bake
Bake 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 rest
Allow the casserole to sit for about 10 minutes before serving. This helps the filling thicken.

Video

Notes

You can also use ham instead of chicken, and it's amazing as a breakfast casserole!

Nutrition