Chicken Biscuit Casserole
Indulge in the warmth of Chicken Biscuit Casserole, where tender chicken meets a rich, creamy sauce topped with flaky biscuits. This easy-to-make dish is perfect for family dinners or gatherings, promising comfort and nostalgia with every bite. With its golden biscuit topping and savory flavors, it’s bound to become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup low-sodium chicken broth
- 1 can (16 oz) flaky canned biscuits
- 1 can (10.5 oz) cream of chicken soup
- 2 cups mixed vegetables (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- ½ tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Season the chicken breasts with salt, pepper, and garlic powder. Cook in a skillet over medium heat for about 7-10 minutes per side until no longer pink. Let cool, then chop into bite-sized pieces.
- In a large bowl, mix the cream of chicken soup and chicken broth until smooth. Stir in chopped chicken and mixed vegetables until well combined.
- Pour the mixture into the prepared baking dish and cut biscuits into quarters, scattering them over the top.
- Bake for about 25-30 minutes until biscuits are golden brown and cooked through.
- Let cool slightly before serving hot, garnished with extra cheese if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - For added nutrition, incorporate spinach or bell peppers. - Substitute turkey or use leftover rotisserie chicken as a time-saver. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for best results.