This Chicken Biscuit Casserole is the kind of easy dinner that leans on a few shortcut ingredients and still feels homemade. It's creamy, loaded with a rich cheese sauce, and ready in about 40 minutes, with a crispy fried onion topping that makes it even better. With 8 servings, there's plenty for a small family to enjoy leftovers, too.
Chicken Biscuit Casserole at a Glance
- 🧄 Flavor & Texture: Rich, creamy, cheesy, and savory with tender chicken, fluffy biscuits, and a crispy French-fried onion topping.
- 🛒 Main Ingredients: Cooked chicken, sour cream, mayonnaise, cream of chicken soup, shredded cheese, Parmesan, refrigerated biscuits, garlic, and French-fried onions.
- ⏱️ Total Time: 40 minutes total, including 15 minutes of prep and 25 minutes of cooking.
- 🍴 Servings: 8
- 🥗 Dietary Info: Contains dairy, gluten, eggs, and chicken and is not vegetarian.
- 🍚 Best Served With: Pair it with a fresh green salad, steamed vegetables, or roasted vegetables to balance the rich casserole.
- 🧊 Make Ahead?: Yes, assemble the casserole up to 24 hours ahead.
- ❤️ Why You Will Love It: It's quick to prep, easy to assemble, and delivers a hearty, cheesy dinner the whole family can enjoy.
Summarize and Save This Content On
When I had kids in the house, this was one of my go-to dinners for busy weeknights, and now it's one of my favorite lazy comfort meals.
I tested this with one and two cans of cream of chicken soup-one gives you a standard, creamy casserole, while two make it extra saucy-and I toss the biscuit pieces right through the filling so you get a little of every flavor in each bite.
Some more of my simple one-pan chicken recipes include this chicken pot pie recipe with cream of chicken soup and slow cooker creamy chicken stew.
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Why This Recipe Works
- Thick, not runny base: The ingredients in the sauce remain thick and creamy after baking, so you don't have to worry about a thin, watery result.
- Uses up leftover chicken: Have leftover chicken sitting in the fridge? Dump dinners like this one are perfect because you need cooked chicken to make it happen.
- Picky eater approved: If you have kids or picky eaters, they'll love the cheesy base and the crispy topping!
Ingredients
You'll find the most important components of this chicken biscuit casserole recipe below!
- Chicken: You'll need cooked chicken for this Grand's biscuit casserole. You may cook some fresh or use leftovers from another recipe like this margarita chicken.
- Mayonnaise: This provides richness and prevents the sauce from breaking. Any brand is fine here.
- Biscuits: My go-to is the classic Grand's biscuits. You'll need one 8-count tube, with each biscuit quartered.
- Cheese: I use a combination of shredded parmesan and cheddar, but you can really use any kind of cheese that you like. Avoid pre-shredded for a gooier result.
- Fried onions: These add a lovely crunch on top to balance the soft textures in the rest of the casserole.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ground sausage: Swap the chicken for cooked, ground sausage. About ¾ -1 lb is the perfect amount.
- Add veggies: Include some veggies in the mix, like 1 cup of frozen peas, corn, or a combination. If you want to use broccoli, thaw it first, as you would with frozen veggies in this broccoli cauliflower cottage cheese casserole (excess moisture makes it mushy).
- Biscuits on top: Instead of mixing the cut biscuits through the casserole, layer them on top. Press them lightly and add 5-10 minutes to the cooking time so they get nice and golden.
How to Make Chicken Biscuit Casserole
Before you prepare this easy chicken casserole with canned biscuits, preheat your oven to 350°F and lightly grease a 9x13 baking dish with nonstick cooking spray.
Step 1: Prepare the chicken mixture. Start by combining all of the filling ingredients in a mixing bowl with the cooked chicken, and stir until well coated and creamy.
Step 2: Cut and add the biscuits. Cut the biscuits into quarters and gently fold the pieces into the chicken mixture.
Step 3: Spread in the baking dish. Scoop the mixture into the prepared casserole dish and spread it evenly.
Step 4: Bake. Sprinkle the French fried onions on top and bake for 20-25 minutes. When it's ready, serve warm with lemon bars with shortbread cookie crust for dessert.
Expert Tips
- Spread the mixture evenly: Ensure that the mixture is spread out consistently in the casserole dish so that the dish cooks evenly. If it piles up in the middle, it's at risk of being underdone.
- Avoid overbaking: Only bake until hot and bubbly to avoid overcooking the chicken, which can make it go dry.
- Rest before serving: Allow your cheesy chicken and biscuit bake to rest for about 5 minutes or so before serving it to give it some time to thicken and set.
- Storage directions: Scoop your leftovers into an airtight container and refrigerate them for up to 3 days.
- Reheating the leftovers: They are best reheated in an oven-safe dish, covered in foil, at 350F for 10-15 minutes or until hot.
If you enjoy this cheesy chicken biscuit casserole for dinner, you'll love this breakfast biscuit casserole!
Serving Suggestions
- Light sides: Since this is a rich and cheesy recipe, I recommend a fresh side like a garden salad with a drizzle of chardonnay vinaigrette for brightness.
- Easy vegetables: Lemon garlic asparagus and honey maple glazed carrots are quick dishes you can put together to serve on the side.
- Potluck or party: This chicken and biscuit casserole is perfect for sharing with guests! Serve it for a special occasion or just a get-together as a quick and tasty crowd-pleasing meal.
Chicken Biscuit Casserole Recipe FAQs
It's done when the biscuits are puffed and golden, the sauce is bubbling around the edges, and a biscuit piece pulled from the center is dry inside.
If the biscuit pieces are browned on top but still doughy in the middle, they may be too large, packed too closely together, or covered by too much of the sauce. Cut the biscuits into even pieces and spread the casserole mixture out in an even layer so the heat can circulate and cook the biscuits through without overbrowning them.
Yes! Keep it tightly covered and freeze it for up to 3 months. Just keep in mind that the biscuits will have a much softer texture after they thaw due to the extra moisture, and may not get as brown in the oven.
Of course. Drain it well, break up any large pieces, and use it in the same amount as the cooked chicken called for in the recipe. Just keep in mind that canned chicken is usually softer and more delicate, so gently fold it in rather than stirring too aggressively.
Yes, you can substitute crescent roll dough for the biscuits. Cut the dough into small pieces, gently toss them throughout the casserole, and watch them closely toward the end since crescent dough may brown faster.
More Easy Casserole Recipes
Do you like casserole recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chicken Biscuit Casserole
Ingredients
- 2 cups cooked chicken shredded
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon minced garlic
- 1 can (10.75 oz) cream of chicken soup
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- 1 cup swiss, cheddar, mozzarella or provolone cheese shredded
- ¼ cup parmesan cheese grated
- 1 tube (16.3 oz) refrigerated Grands biscuits (8 count) cut into 4ths
- 1 cup French fried onions
- 1 tablespoon fresh parsley chopped
- cooking spray
Instructions
- Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.
- In a large bowl, combine the shredded chicken, sour cream, mayonnaise, garlic, salt, pepper, red pepper flakes, cream of chicken soup, shredded cheese, and Parmesan cheese. Stir until well combined. Add the quartered biscuits and gently toss until evenly coated.
- Spread the chicken and biscuit mixture evenly in the prepared baking dish and top with the French fried onions. Bake for 20 to 25 minutes, or until the biscuits are cooked through and lightly golden brown. Avoid overbaking, which can make the biscuits hard and the casserole dry.
- Remove the casserole from the oven, sprinkle with chopped fresh parsley, and serve warm.
Video
Notes
- The biscuits are done when they're puffy and golden; if you're unsure, take one from the middle and check that the inside is dry, not wet or doughy.
- Bake just until the casserole is hot and bubbly to keep the chicken from overcooking and drying out.
- Let the casserole rest for about 5 minutes before serving so the filling has time to thicken and set.
Nutrition
This post was originally published March 2018. It has been republished with new images and content.
Connie says
I am confused about cutting the biscuits and adding them to the mixture. Do your put the biscuits on the bottom of the dish or do you toss them with all the rest of the ingredients and pour them into the dish?
Karin and Ken says
You toss them with the rest of the ingredients until coated and gently press mixture into your prepared pan. Super easy. I hope that answers your question. Let me know if anything else comes up. All the best. Karin
Lily- ann says
Mu kids are picky eaters but they love this casserole. I get them to help make it too. Do not over cook though. Don't want those biscuits to dry out. I did that once. This casserole is Easy and Yummy!
Karin and Ken says
I’ve over cooked it myself. Lol I’m glad I’m not the only one. We make this casserole regularly. It’s so quick and easy. I’m so happy you enjoyed it. Thank you for letting me know. All the best. Karin
Karin and Ken says
The perfect easy dinner enjoyed by all. I will definitely make it again this time with just one can of soup. I love sauces and figured I’d like it with two. It was really good but I want to see the difference for myself so we’re eating it again tomorrow. No one will mind we really loved it. You will too if you try it. Thank you KD for a weeknight dinner winner. ❤️