Name: Chicken Biscuit Bake Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 cups rotisserie chicken (shredded); 10.5 ounce can cream of chicken soup; 1 cup sour cream; ½ cup milk; ¼ cup butter (melted); 1 cup frozen mixed vegetables; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried thyme; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 can refrigerated biscuits, 16.3 ounces ((8 count))

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Get ready for an old fashioned southern dinner when you make Chicken Biscuit Bake Casserole. You'll love the savory flavor of tender chicken, mixed veggies and creamy gravy topped with warm and flaky biscuits. It's an easy one-pan meal!

Large spoon dishing out chicken casserole from baking dish.

Is there anything better than a cozy casserole when you need to get dinner on the table in a jiffy? Chicken and biscuits makes its own creamy sauce that just screams comfort food when ladled over garlic mashed potatoes.

Serve it straight from the pan, or add a side of maple bourbon carrots and roasted broccoli for a weeknight meal the whole family will enjoy.

Why You'll Love This Casserole

Fast Prep Time - in just 10 minutes, this dish will be baking in your oven!

Southern Comfort Food - this is good old country cooking that will stick to your ribs!

Easy and Convenient - everything you need for dinner is made in one pan!

If you like to take shortcuts in the kitchen, adding refrigerator biscuits to the top of this casserole makes it simple to throw together at the last minute. It's also a great way to use store-bought rotisserie chicken and frozen veggies which makes it a super easy recipe.

Ingredient Notes

See quantities in the printable recipe card at the bottom of this page.

Chicken: I used rotisserie shredded chicken, but you can also use cooked chicken breasts if preferred.
Cream of Chicken Soup: use another type of condensed soup, or make your own recipe.
Sour Cream: can use full-fat or reduced-fat version.
Milk: I used whole milk, but 2% or low fat works too.
Butter: use unsalted butter to control sodium content.
Mixed Vegetables: If you prefer other vegetables, just add or omit as needed.
Spices: onion powder, garlic powder, dried thyme or oregano, salt, black pepper.
Refrigerated Biscuits: I use Grands! Biscuits, but you can use smaller biscuits or another brand if desired.

Ingredients needed to make chicken biscuit casserole.

Instructions

1 - Preheat oven to 375°F. Grease a 9x13 inch casserole dish with butter or cooking spray.

2 - In a large bowl, mix together shredded chicken, cream of chicken soup, sour cream, milk, and melted butter.

Chicken and ingredients being mixed together.

3 - Stir in frozen vegetables, onion powder, garlic powder, thyme, salt, and pepper.

Mixed vegetables added to chicken mixture.

4 - Spread the chicken mixture evenly in a single layer in the prepared baking dish.

5 - Cut each biscuit into quarters and arrange the biscuit pieces on top of the casserole.

Canned biscuits arranged on top of casserole.

6 - Bake for 30 minutes, or until you see golden brown biscuits on top of the casserole and the filling is bubbly. Let chicken and biscuits stand for 5 minutes before serving.

Biscuits baked on top of chicken casserole.

Helpful Tips

Be sure to grease the baking dish before adding ingredients to prevent food from sticking to the bottom of the pan.
Cut the biscuits into smaller chunks if you want bite-size-pieces.
If the topping doesn't brown in 30 minutes, use the broiler for a few minutes to turn it golden brown.

Chicken casserole with biscuits in a white bowl.

Variations

Biscuits: If you prefer homemade drop biscuits, you can easily substitute them instead of canned biscuits.

Condensed Soup: Use cream of mushroom or cream of celery soup as an alternative. Or, make your own homemade condensed soup.

Additions: Stir in some heavy cream, cheddar cheese, or your favorite vegetables like spinach and broccoli that are either frozen or leftover from last night's dinner.