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The one dish that saved my behind more times than I can count.
Let me just say this: if casseroles had a Hall of Fame, this one would be right up front holding a trophy and probably wearing a little gravy-stained apron.
This Chicken and Biscuits Casserole isn’t fancy. It’s not trying to be anything it’s not. It’s just warm, creamy, cheesy, and downright comforting — like pulling on your favorite sweatshirt after a long day. The kind of dinner that doesn’t judge you for eating it on the couch with a fork straight from the pan (been there, no regrets).
I first threw this together one night when I had a fridge full of “nothing” and a table full of “what’s for dinner?” — you know that look. Found some canned soup, leftover chicken, and a lonely can of biscuits hiding in the back of the fridge, and next thing I knew, I had a hit on my hands. My husband said, “Is this new? You need to make this again.” My daughter had two helpings without picking out the peas. That’s when I knew.
Why You’ll Fall Head Over Heels for This One
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It’s comforting as heck. Cheesy, creamy, full of flavor, and topped with warm biscuits? Come on.
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No fancy ingredients. If you’ve got a can opener and a spoon, you’re halfway there.
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Feeds a crowd. Or just you for four days. No shame in that.
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Works with leftovers. This is a clean-out-the-fridge kind of hero meal.
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It feels like a hug. Not a digital one — a real, from-someone-who-cares kind of hug.
Let’s Talk Ingredients — Real Talk
Okay, here’s what you need, and I’ll throw in some tips while we’re at it.
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2 cans cream of chicken soup: You don’t need anything fancy. Just grab the usual. Low-sodium works, but I usually just go with what’s on sale.
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1 cup milk: Whole milk makes it extra rich, but honestly? I’ve used 2%, almond, and even a splash of half-and-half once when I ran out. It all works.
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1 tsp garlic powder + 1 tsp poultry seasoning: That poultry seasoning is low-key the star here. It gives the whole thing a cozy, herby warmth.
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1/2 tsp black pepper: You can bump this up if you like a little bite. Sometimes I toss in a pinch of cayenne if I’m feeling wild.
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1 can refrigerated biscuits (12 oz): You know the kind. I use the flaky layers ones, but any biscuit will do. Don’t overthink it.
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1 cup frozen peas & carrots: You could use just peas, or sub in corn, green beans — it’s a very chill recipe. I’ve even used leftover roasted veggies that needed a home.
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1 cup cheddar cheese: Sharp cheddar gives the most flavor, but again, use what you’ve got. One time I used shredded mozzarella and it still disappeared.
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3 cups cooked chicken: This is where rotisserie chicken shines. But leftover grilled, baked, or even boiled chicken works too. Chop it up or shred it — don’t stress.
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Kosher salt, to taste: Taste the mix before baking. Sometimes the soup and cheese bring enough salt all on their own.
How to Make It (No Fuss, No Drama)
Alright, here’s the play-by-play. You can do this with a baby on your hip, dogs barking, and someone asking where their math homework is. Ask me how I know.
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Preheat oven to 375°F. Spray a 9×13-inch dish with nonstick spray. Or butter it up if that’s more your style.
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Mix the creamy stuff. In a big ol’ bowl, whisk together the soup, milk, garlic powder, poultry seasoning, and pepper. Smells good already, huh?
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Add your biscuits. Pop that can (brace yourself), cut each biscuit into 4 chunks, and toss them into the soup mix. Yep — raw. They’ll bake up nice and golden.
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Stir in the rest. Add your peas and carrots, chopped chicken, and shredded cheese. Give it all a good mix. It won’t look cute yet. That’s okay.
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Pour it in the dish. Spread it out, pop it in the oven, and bake uncovered for about 35–45 minutes. You’ll know it’s done when the biscuits are puffed up and golden and everything’s bubbling.
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Let it sit for 5 minutes. I know, the smell is gonna make you wanna dig in with a spoon, but let it settle. Trust me.
Variations, Because Sometimes You Feel Like Spicing Things Up
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Make it Tex-Mex: Add taco seasoning instead of poultry seasoning, throw in some black beans and corn, and swap cheddar for pepper jack.
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More veggies: Add cooked mushrooms, spinach, or broccoli. Just cook ’em first so they don’t make the dish watery.
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Top it with crispy onions in the last 10 minutes. You’ll thank me later.
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Use turkey after the holidays. It’s perfect for leftovers and no one will complain.
Storage & Reheating — Your Future Self Will Thank You
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Fridge: Keeps 3–4 days just fine. I usually scoop leftovers into glass containers for quick lunches.
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Freezer: Yep, you can freeze it. Bake first, cool completely, then freeze in portions.
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To reheat: Microwave works great. Or pop it in the oven at 350°F, covered, till warm through. Add a splash of milk if it’s looking dry.
A Little Goodbye (With Love & Leftovers)
Look, I’m not saying this casserole will change your life — but I’m not not saying that either.
It’s warm, it’s filling, and it’s easy. It doesn’t expect you to be perfect or have it all together. You can make it in sweats with dirty hair and no plan — and it’ll still turn out like something you’d proudly serve your mama.
If you make it, I’d love to hear how it went. Did your people go back for seconds? Did someone complain about the peas and then eat them anyway? Did you add hot sauce like my cousin Kim always does?
Drop a comment or shoot me a message. I love hearing your kitchen stories.
Until next time, keep feeding your people and yourself — with food that’s simple, comforting, and made with heart.
Chicken and Biscuits Casserole
Ingredients
- 2 cans (10.5 oz each) condensed cream of chicken soup, undiluted
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 can (12 oz) refrigerated biscuits
- 1 cup frozen peas and carrots
- 1 cup cheddar cheese, grated
- 3 cups cooked chicken, shredded or chopped
- Kosher salt, to taste
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray.
- In a large bowl, whisk together cream of chicken soup, milk, garlic powder, poultry seasoning, and black pepper until combined.
- Separate biscuits and cut each one into 4 pieces. Add biscuit pieces to soup mixture and stir gently to coat.
- Add peas and carrots, shredded chicken, and cheddar cheese to the bowl and stir again until everything is combined.
- Transfer mixture into prepared baking dish and spread evenly.
- Bake uncovered for 35–45 minutes, or until biscuits are puffed and golden brown on top.
- Let casserole cool for 5 minutes before serving. Enjoy!
Notes