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Chicken Biscuit Casserole

Creamy Chicken Biscuit Casserole Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup sour cream
  • ½ cup whole milk
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 cups cooked shredded chicken
  • 2 cups frozen mixed vegetables (thawed)
  • 1 cup shredded sharp cheddar cheese
  • 1 can (16.3 oz, 8 count) refrigerated buttermilk biscuits

Method
 

  1. Whisk the soup, sour cream, milk, garlic powder, salt, and pepper together, then fold in the chicken, vegetables, and cheese.
  2. Spread the filling into a 9x13-inch baking dish and arrange the biscuits on top with some space between them.
  3. Bake at 400°F for 25 to 30 minutes, until the biscuits are deeply golden and the filling bubbles around the edges.
  4. Rest 5 minutes, then scoop into bowls with a biscuit and plenty of filling.

Notes

Let the casserole rest for those 5 minutes before serving so the sauce thickens slightly and each portion holds together. The biscuits are at their best right after baking, so this dish is really meant to be eaten the day it’s made.