There’s nothing quite like that first spoonful of pure, edible comfort, is there? When the day has been long and you just need something that wraps you up like a warm blanket—that’s when you break out the baking dishes. For me, Emma Laurent, the kitchen has always been the heart of my home, where traditions meet easy, modern efficiency. And let me tell you, the ultimate one-dish meal that always delivers that nostalgic feeling is this incredible Chicken Biscuit Casserole. It’s creamy, it’s hearty, and those buttery biscuits soaking up all that flavor? Unbeatable. Forget complicated recipes; this one uses simple ingredients to create a dinner you can truly count on.
Why This Easy Chicken Biscuit Casserole is a Weeknight Winner
When the schedule is packed and you still want a genuine, home-cooked meal, this is your hero dish. Seriously, I created this recipe because sometimes we just need reliable dinner magic without washing a dozen pots and pans. This Chicken Biscuit Casserole is ridiculously simple, relying on pantry heroes like canned soup and those wonderful store-bought buttermilk biscuits to save the day. It’s Southern comfort without the fuss!
Key Benefits of Our Chicken Biscuit Casserole
- Minimal cleanup! It’s truly a one-dish wonder that feeds the whole family.
- It relies heavily on easy-to-keep staple ingredients, so you can whip it up anytime you have leftover cooked chicken.
- The combination of the creamy layer topped with fluffy biscuits is pure, guaranteed comfort food satisfaction.
- You can even get this prepped ahead of time, which is a lifesaver on busy afternoons. These easy family dinners just got simpler!
Gathering Ingredients for the Ultimate Chicken Biscuit Casserole
The absolute best part about this casserole is how fast it comes together, and that’s entirely thanks to using pre-cooked chicken. Whether you shredded some leftover baked breasts or pulled meat from a roast, having cooked chicken makes this a true Quick Chicken Casserole. You’ll need about a cup of finely diced onion and some broccoli that’s just been briefly cooked so it softens up nicely in the oven. Then we’re whipping up that signature creamy base using that can of cream of chicken soup, a good dollop of mayonnaise—I prefer olive oil mayo—and just a splash of Worcestershire for that secret depth of flavor. I always grab the shredded cheddar cheese first because that goes right over the chicken layer!
Ingredient Notes and Substitutions for Your Chicken Biscuit Casserole
A quick note on ingredients! You absolutely can use chicken thighs instead of breasts if you want something richer, or even a mix of both if that’s what you have on hand. If you reach for frozen broccoli, just make sure you thaw it out and drain off *all* that excess water—sadly, excess liquid is the enemy of a great casserole crust. We love keeping things budget-friendly, but if you’re feeling fancy, swapping the cheddar for Monterey Jack or Colby Jack is a beautiful upgrade! Don’t forget the eggs and sour cream; those come into play later for that golden biscuit topping, so set them aside.
Step-by-Step Instructions for Making Chicken Casseroles For Dinner
Okay, preheating is our first magical step! Get that oven warmed up to 375°F—don’t even start mixing until it’s happy and hot. I always keep my trusty 13×9-inch baking dish right by the sink so I can grease it quickly with butter or spray. This dish makes a HUGE difference in cleanup later, trust me.
Preparing the Creamy Base and First Bake
In a big bowl—the bigger the better so you don’t splash things everywhere—we’re creating our creamy binder. Whisk together the cream of chicken soup, your favorite mayonnaise, and that little splash of Worcestershire sauce. Give it a good stir until it looks uniform. Then, dump in your cooked, cubed chicken, the broccoli you chopped, and all those diced onions. Transfer this whole gorgeous mixture right into your greased baking dish. Sprinkle that cheddar cheese evenly over the top, cover the whole thing with foil, and pop it in for 20 minutes. That little head start lets that creamy layer get bubbly hot before the biscuits even show up!
Layering Biscuits and Final Baking for Perfect Chicken Biscuit Casserole
When that timer goes off, pull it out carefully! Now for the fun part: the biscuits. Open your can and split every single biscuit in half. Arrange those pieces, cut side down, right over that hot chicken mixture. They should sit nestled on top. Next, switch gears to that topping sauce: whisk together your eggs, sour cream, a tiny bit of celery seed for that homemade flavor, and some salt. Pour this sauce right over the top of all those biscuit halves. Pop it back in the oven, this time *uncovered*, for another 28 to 32 minutes. You’re looking for biscuits that are puffed up and beautifully golden brown. If they look done, they are! This prevents soggy bottoms, which is the number one crime against a good $\text{Chicken Biscuit Casserole}$. If you want more tips on making fantastic one-pot meals, check out my thoughts on Philly Cheesesteak Pasta!
Tips for Success with Your Southern Chicken Biscuit Bake
Baking a casserole this luscious requires just a couple of little secrets that turn it from good to absolutely legendary. My number one rule for any Chicken Biscuit Casserole involves the chicken itself. Since we are using already cooked chicken—whether it’s leftovers or rotisserie—you must ensure it’s fully cooked before it goes into the mix. If you are using store-bought cooked chicken, give it a good quick sauté just to heat it through before mixing it with the creamy base. That way, it doesn’t cool down the entire casserole when it hits the pan!
The second thing, which I mentioned briefly before, is managing moisture. Soggy bottoms are the absolute worst! Make sure those broccoli florets are drained well after their quick steam or thaw. You want the cream sauce to be rich, not watery. If your sauce mixture seems a little thin, don’t panic! That’s why we give it that 20-minute head start covered in the oven. It allows some of that liquid to evaporate before the biscuits even meet the surface. Speaking of biscuits, treat them gently when cutting and placing them on top; you want them to puff up individually! For more inspiration on hearty, comforting meals, you should check out my Chicken and Dumplings recipe.
Make-Ahead and Storage for Your Easy Chicken Breast Casserole
Because life is messy, I absolutely love that this recipe falls into the glorious category of make-ahead meals! If you’re planning ahead for guests or just need a grab-and-go dinner after a busy day, this Easy Chicken Breast Casserole is your best friend. I recommend putting the entire dish together—the creamy base, the chicken, the cheese—but stop right before you add the biscuits and that creamy egg topping.
Cover the unbaked casserole tightly with plastic wrap and pop it right into the fridge. It stays wonderfully fresh like this for up to 24 hours. When you’re ready to bake, just take it out about 30 minutes before populating the oven so it loses that deep chill we stored it in. You might need to add about 5 to 10 minutes to the initial covered baking time.
As for leftovers? Oh honey, they are delicious! Store any leftover baked casserole in an airtight container in the fridge for up to three days. Reheat single servings in the microwave until bubbly hot, or if you want to crisp up those biscuits again, reheat the whole dish covered in foil at 350°F until heated through. These great make-ahead recipes always save the day when you least expect it!
Serving Suggestions for Chicken Casserole Dinners
Because this Chicken Casserole Dinners main dish is so rich and satisfying—it’s creamy, cheesy, and has those buttery biscuits—we need sides that offer a little brightness and crunch to balance it out. I always like keeping things simple for weeknight meals, though. Nothing too fussy!
My favorite accompaniment is something green and slightly tangy. A simple salad with a sharp vinaigrette is perfect, but if you want something warm, you can’t go wrong with my Maple Glazed Brussels Sprouts with Pecans. That sweet-and-salty element cuts right through the richness beautifully.
If you’re serving this on a chilly evening and want an even cozier vibe, a small bowl of soup alongside works wonders. Think lighter soups, not heavy chowders. Something like my Sweet Potato and Lentil Soup is comforting without competing with the biscuit topping!
Frequently Asked Questions About Chicken Biscuit Casserole
Can I use rotisserie chicken instead of cooking my own for this Chicken Biscuit Casserole?
Oh, absolutely! That is one of my favorite shortcuts. Feel free to grab a store-bought rotisserie chicken. You just need about two to three cups of meat. Just pull it all off the bone, give it a rough shred or a quick chop—however you like your pieces—and you are good to go. It saves you a whole step, and it already tastes fantastic, making it perfect for this Chicken Biscuit Casserole.
How do I make this a healthier casserole recipe?
If you are looking to lighten this up a bit, you have good options! This recipe is already fantastic compared to some heavy baked versions, but you can always tweak it for a more Healthy Casserole Recipes approach. Swap out the standard can of cream of chicken soup for a low-fat version, or even use plain Greek yogurt instead of the full amount of sour cream in that biscuit topping. Using avocado oil mayonnaise instead of traditional mayo can also shave off a little saturated fat. You definitely don’t lose that comfort factor, either!
What is the difference between this and Million Dollar Chicken Casserole?
That’s a great question because they both sound so deliciously comforting! The main difference lies right there in the name: the topping. This recipe is all about those soft, buttery canned biscuits layered on top of the creamy base. The classic “Million Dollar” version usually relies on a cracker or chip topping, often mixed with melted butter, giving it a different texture. So, if you want fluffiness soaking up all that sauce, stick with my Chicken Biscuit Casserole!
Estimated Nutrition for This Chicken Biscuit Casserole
Listen, I love food, but I also know that when you keep making the same things over and over, it’s nice to have a general idea of what you’re consuming! Now, remember, since we are using store-bought ingredients like canned soup and ready-made biscuits, these numbers are just my best estimate based on typical brands I use in my kitchen when I make this high-protein recipe.
When you divide this casserole into six generous servings, here is what you can generally expect:
- Calories: Around 550 per serving
- Protein: About 28 grams—that’s serious staying power!
- Fat: Roughly 35 grams
- Carbohydrates: Around 35 grams
Don’t forget that this is comfort food, so it does have a bit of sodium in there thanks to the soup and cheese—that’s just part of the savory flavor profile! If you make swaps or use different brands, the final counts will shift a little bit, so keep that in mind if you are tracking things closely.
Share Your Experience with This Comfort Food Classic
That’s truly it! This Chicken Biscuit Casserole is everything I hope to share here at Sena Recipes: simple, deeply flavorful, and made with love. My favorite part of building this community is seeing all your twists and turns on my classic recipes. I really want to know what you thought!
Did your family gather around the table the moment the smell of that golden biscuit topping filled your kitchen? Did someone ask for seconds immediately? Please, don’t keep that joy to yourself!
Take a moment once you’ve enjoyed your meal to leave a rating right here on the recipe card—a simple five-star review lets me know I nailed that comforting flavor we were aiming for. And if you snapped a picture of your perfectly puffed biscuits rising over that creamy chicken layer, I’d absolutely love to see it! Tag me on social media so I can feature your amazing work on my page. You can connect with me directly here and let’s keep building these delicious family memories together!
Print
Easy Chicken Biscuit Casserole
- Total Time: 65 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Make this simple, creamy chicken and biscuit casserole for a satisfying comfort food dinner using canned biscuits and basic ingredients.
Ingredients
- Cooked chicken, sliced or cubed
- 1 can cream of chicken soup
- Mayonnaise (regular, olive oil, or avocado oil)
- Shredded cheddar cheese
- Canned buttermilk biscuits
- Broccoli, briefly cooked and chopped
- Onion, finely diced (about 1 cup)
- 2 large eggs
- Sour cream
- Worcestershire sauce
- Celery seed
- Salt
Instructions
- Preheat your oven to 375°F. Grease a 13×9-inch baking dish.
- In a large bowl, combine the cream of chicken soup, mayonnaise, and Worcestershire sauce.
- Stir in the cubed chicken, chopped broccoli, and diced onion.
- Transfer the chicken mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the dish and bake for 20 minutes.
- Remove the casserole from the oven. Separate the canned biscuits and split each one in half. Arrange the biscuit halves, cut side down, over the hot chicken mixture.
- In a small bowl, whisk together the eggs, sour cream, celery seed, and salt. Pour this sauce over the tops of the biscuits.
- Return the casserole to the oven, uncovered, and bake for another 28 to 32 minutes, or until the biscuits are golden brown and fully baked.
Notes
- You can use chicken breasts, thighs, or a mix for the cooked chicken.
- If using frozen broccoli, thaw and drain it before adding it to the mixture.
- If you prefer a milder flavor, reduce the amount of Worcestershire sauce by half.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 950
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
- Cholesterol: 110
Keywords: chicken biscuit casserole, chicken and biscuits casserole, southern chicken biscuit bake, easy chicken biscuit casserole, chicken breast casserole, comfort food