Grandma’s Secret Chicken Biscuit Casserole Recipe REVEALED!
A comforting, cheesy chicken and biscuit casserole made with tender shredded chicken, creamy sauce, mixed vegetables, and golden biscuits—perfect for a family weeknight meal.
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken white or dark meat, shredded
- 1 can cream of chicken soup 10.5 ounce can
- 1 cup milk whole or 2%
- 1 cup frozen mixed vegetables thawed
- 1.5 cups shredded cheddar cheese divided
- 8 count refrigerated biscuit dough such as flaky biscuits
- 2 tablespoons butter melted
- 0.25 cup onion finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley chopped, optional
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, combine the shredded chicken, cream of chicken soup, milk, thawed mixed vegetables, half of the shredded cheddar cheese, chopped onion, garlic powder, salt, and black pepper. Stir until evenly mixed.
- Pour the chicken mixture into the prepared baking dish and spread it into an even layer.
- Arrange the refrigerated biscuit dough over the top of the chicken mixture. Place biscuits close together so they will bake into a single crust.
- Brush the tops of the biscuits with the melted butter and sprinkle the remaining cheddar cheese over the top.
- Bake in the preheated oven for 30 to 35 minutes, or until the biscuits are golden brown and the casserole is bubbly.
- Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
- Serve warm, spooning portions so each serving includes chicken, vegetables, and a biscuit top.
Notes
Store leftovers covered in the refrigerator for up to 3 days. Reheat covered at 350°F until warmed through. You can substitute cream of mushroom soup if preferred.
Tried this recipe?Let us know how it was!