Chicken Biscuit Bake Casserole
Get ready for an old fashioned southern dinner when you make Chicken Biscuit Bake Casserole. It's an easy one-pan meal!
Servings: 6
Calories: 483kcal
Equipment
- baking dish (9 x 13)
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)
Instructions
- Preheat oven to 375°F. Grease a 9x13 inch baking dish.
- In a large bowl, mix together shredded chicken, cream of chicken soup, sour cream, milk, and melted butter.
- Stir in frozen vegetables, onion powder, garlic powder, thyme, salt, and pepper.
- Spread the chicken mixture evenly in the prepared baking dish.
- Cut each biscuit into quarters and arrange them in a single layer on top of the chicken mixture.
- Bake casserole for 30 minutes, or until biscuits are golden brown and the filling is bubbly. Let casserole stand for 5 minutes before serving.
Notes
- 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.
- Leftovers: should be stored in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Reheat in the oven at 350°F until warmed through, or microwave for 1-2 minutes.
- To Freeze: You can freeze the unbaked casserole without the biscuits. Thaw in the fridge overnight, top with biscuits, and bake as directed.
Nutrition
Calories: 483kcal | Carbohydrates: 15g | Protein: 38g | Fat: 31g | Saturated Fat: 13g | Sodium: 1405mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin C: 4mg | Calcium: 93mg | Iron: 2mg