Chicken Biscuit Casserole

5 from 2 votes

Chicken Biscuit Casserole

Chicken Biscuit Casserole is a simple, shortcut meal that’s perfect for weeknights and beyond. It’s creamy, cheesy, and uses cheap ingredients with great flavor.

Prep Time15

Cook Time25

Total Time40

Servings:

Calories: 518kcal

Author: Karin and Ken

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