Ooo yes—chicken biscuit casserole is pure cozy comfort. Here’s a classic, crowd-pleasing version that’s easy and forgiving.
Chicken Biscuit Casserole
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream (or plain Greek yogurt)
- ½ cup milk
- 1 cup shredded cheddar cheese (or Colby-Jack)
- 1 cup frozen mixed veggies (peas/carrots/corn), optional but nice
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
- 1 can refrigerated biscuits, cut into quarters
- Optional: 2 tbsp melted butter + a pinch of dried parsley
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- In a large bowl, mix:
- Cream of chicken soup
- Sour cream
- Milk
- Garlic powder, onion powder, salt & pepper
- Stir in the chicken, cheese, and veggies (if using).
- Gently fold in the biscuit pieces.
- Spread everything evenly in the baking dish.
- (Optional but excellent) Drizzle melted butter over the top and sprinkle with parsley.
- Bake uncovered for 30–35 minutes, until bubbly and golden and the biscuits are cooked through.
- Let it rest 5–10 minutes before serving (it thickens up).
Easy Variations
- 🔥 Buffalo style: Add ¼ cup buffalo sauce + swap cheddar for mozzarella
- 🧄 Chicken pot pie vibes: Add a pinch of thyme and black pepper
- 🧀 Extra cheesy: Add another ½ cup cheese on top halfway through baking
- 🥓 Loaded: Stir in cooked bacon bits
If you want a from-scratch version, a slow cooker take, or one using leftover Thanksgiving chicken, say the word 😄
