Chicken and Biscuit Casserole
Chicken and Biscuit Casserole is a wonderful, comforting, delicious main dish casserole. It is so versatile (depending on what you have on hand) and it just makes up so nicely, too. It has all the ingredients you expect in comfort food….chicken, noodles, vegetables, cheese, and a few other twists!
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You will love this recipe. If you don’t want to debone a chicken, use baked chicken breasts or leftover rotisserie chicken. But it tastes so much better with all of the chicken meat included. It gives it such a rich, full flavor. I use the chicken broth to cook the noodles in and it adds additional flavor to the casserole.
This recipe has been one of those I have made for company over and over and over again. Plus, it’s a great main dish meal with everything you need to take to someone who needs a meal. It has meat, veggies, noodles (for the starch), and biscuits. It is basically a meal in itself! You can add dessert or salad, but you don’t have to. We love this recipe and I have passed it on to a lot of people over the years, too.
When I made this recipe originally in September 2012, all the pictures were quite poor. I recently remade this recipe (July 2013), and I’ve updated all the pictures. I made this dish a week ago for my neighbor. I made a triple batch of the double recipe using 3 whole chickens because she is moving and told me she had 25 people helping her so I made her a meal to feed 25 people. Two batches went to her and one batch went for our family!
I served this fantastic casserole with a Texas Sheet Cake, and Carrots in Creamy Dill Sauce. Chris and all her family were thrilled to have enough food that no one went hungry. Plus, there was enough food for two different meals. It made her moving experience so much easier.
This delightful recipe has been featured on All Free Casserole Recipes in their Chicken Casserole section, here.
Chicken and Biscuit Casserole has been our family’s favorite casserole recipe over the years.
My kids always loved this recipe growing up.
Chicken and Biscuit Casserole does take a little work if you cook off and debone your own chicken, but it tastes so wonderfully it’s worth it. When you double the recipe it provides enough for leftovers for a couple of meals! To save time, use rotisserie chicken and chicken broth out of a carton.
Here’s what I did.
I cooked off 3 whole chickens, but normally you would only cook off one for a double batch. Fill a crockpot with water. Sprinkle generously with salt and pepper and cook on high several hours or overnight on low (which is what I did).
Allow the chicken to cool a few hours and then debone. You can see the bones and gristle in the bag on the far right.
Skim and reserve all the chicken broth. All the fat from the skin and bones of the chicken cooks off and makes a wonderful tasting broth. I use the broth to cook the noodles in and it infuses the noodles with more chicken flavor. Cook noodles according to package directions in chicken broth. Drain.
Place chicken pieces in a large mixing bowl. Add golden mushroom soup. This soup is more expensive but it has the richest flavor and is the best one to use for this recipe. Dice up red pepper or you can use a jar of pimientos and add to bowl. Add black pepper and cooked noodles. I used a tri-color rotini. Add a 16-oz. bag frozen mixed vegetables (any veggie blend will work), cheddar cheese and diced onion.
Mix all the ingredients and place in a 10×14″ glass baking dish that has been sprayed with cooking spray.
I filled two large roaster pans and a 9×13″ baking dish with all the chicken mixture I made up. Cover casserole dishes with foil. Bake at 400 about 45 minutes or until mixture becomes bubbly. These pans were so full it took almost two hours to get them to doneness.
Remove hot pan from oven. Add biscuits. Bake about 15 minutes. Remove from oven again and sprinkle cheese over top of biscuits.
Bake another 5 minutes or so until biscuits are completely cooked through.
Chicken and Biscuit Casserole is a filling and satisfying one-dish meal. You have meat, noodles, veggies, and bread in one dish!
Chicken and Biscuit Casserole has been one of our main comfort food casseroles over the years.
Every bite is so mouthwatering.
Here’s the recipe.
CHICKEN & BISCUIT CASSEROLE
(My own concoction)
Chicken and Biscuit Casserole
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 wooden spoon
- aluminum foil
Ingredients
- 2 cups chicken or turkey, cooked and cubed
- 2 tbsp. onion minced
- 1 can Golden mushroom soup NOT regular mushroom soup
- 1 cup peas & carrots cooked
- 1 dash pepper
- 1/4 cup red bell pepper chopped, or small jar pimientos
- 1 cup Rotini noodles cooked in chicken broth, drained
- 2 cups sharp Cheddar cheese shredded and divided
- 8 oz. can refrigerated biscuits
Instructions
- Preheat oven to 400°.
- Spray 9x13” pan with cooking spray.
- Combine chicken, onion, soup, peas & carrots, pepper, red bell pepper or pimientos, noodles and 1 cup of cheese in a large mixing bowl with a wooden spoon.
- Transfer mixture to prepared baking dish.
- Cover and bake about 30 minutes until bubbly.
- Place biscuits around the edge of the casserole dish.
- Bake about 15-20 minutes until biscuits are no longer doughy.
- Sprinkle with remaining cheese and bake about 5 minutes longer until biscuits are golden brown.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 2 cups cooked chicken or turkey, cubed
- 2 tbsp. onion, minced
- 1 can Golden mushroom soup
- 1 cup cooked peas & carrots
- Dash of pepper
- ¼ cup chopped red bell pepper or small jar pimientos
- 1 cup Rotini noodles cooked in chicken broth, drained
- 2 cups Cheddar cheese, shredded and divided
- 8-oz. can refrigerated biscuits
- Preheat oven to 400°.
- Spray 9×13” pan with cooking spray.
- Combine chicken, onion, soup, peas & carrots, pepper, red bell pepper or pimientos, noodles and 1 cup of cheese.
- Pour into prepared pan.
- Cover and bake about 30 minutes until bubbly.
- Place biscuits around the edge of the casserole dish.
- Bake about 15-20 minutes until biscuits are no longer doughy.
- Sprinkle with remaining cheese and bake about 5 minutes longer until biscuits are golden brown.
I tried the Pillsbury Grands, Jr. biscuits this time and they seemed to work out okay. The larger biscuits seem to burn on top before the insides are cooked!
Doesn’t this Chicken and Biscuit Casserole look scrumptious?
The cheese and Golden Mushroom Soup make this casserole almost unbeatable!
You may also enjoy these delicious recipes!
Oven Barbecued Chicken and Biscuits
Chicken Fricassee and Herb Dumplings
Chicken and Biscuit Casserole
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 wooden spoon
- aluminum foil
Ingredients
- 2 cups chicken or turkey, cooked and cubed
- 2 tbsp. onion minced
- 1 can Golden mushroom soup NOT regular mushroom soup
- 1 cup peas & carrots cooked
- 1 dash pepper
- 1/4 cup red bell pepper chopped, or small jar pimientos
- 1 cup Rotini noodles cooked in chicken broth, drained
- 2 cups sharp Cheddar cheese shredded and divided
- 8 oz. can refrigerated biscuits
Instructions
- Preheat oven to 400°.
- Spray 9×13” pan with cooking spray.
- Combine chicken, onion, soup, peas & carrots, pepper, red bell pepper or pimientos, noodles and 1 cup of cheese in a large mixing bowl with a wooden spoon.
- Transfer mixture to prepared baking dish.
- Cover and bake about 30 minutes until bubbly.
- Place biscuits around the edge of the casserole dish.
- Bake about 15-20 minutes until biscuits are no longer doughy.
- Sprinkle with remaining cheese and bake about 5 minutes longer until biscuits are golden brown.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Chicken and Biscuit Casserole
Ingredients
- 2 cups chicken or turkey cooked and cubed
- 2 tbsp. onion minced
- 1 can Golden mushroom soup
- 1 cup peas & carrots cooked
- dash pepper
- 1/4 cup chopped red bell pepper or small jar pimientos
- 1 cup Rotini noodles cooked in chicken broth, drained
- 2 cups sharp cheddar cheese shredded and divided
- 8 oz. can refrigerated biscuits
Instructions
- Preheat oven to 400°.
- Spray 9x13” pan with cooking spray.
- Combine chicken, onion, soup, peas & carrots, pepper, red bell pepper or pimientos, noodles and 1 cup of cheese.
- Pour into prepared pan.
- Cover and bake about 30 minutes until bubbly.
- Place biscuits around the edge of the casserole dish.
- Bake about 15-20 minutes until biscuits are no longer doughy.
- Sprinkle with remaining cheese and bake about 5 minutes longer until biscuits are golden brown.