Creamed Chicken and Biscuits Casserole is the ultimate expression of homestyle comfort food, a hearty and satisfying dish that wraps tender, savory chicken in a rich, creamy sauce and tops it with fluffy, golden-brown biscuits. This recipe masterfully transforms simple, pantry-friendly ingredients into a cohesive and deeply comforting meal that feels both nostalgic and effortlessly modern. The creamy chicken base begins with a sautéed onion for a sweet, aromatic foundation, which is then combined with shredded cooked chicken, cream of chicken soup, mayonnaise for tangy richness, and milk to create a luxuriously smooth sauce. The addition of chopped roasted red peppers introduces a subtle sweetness and vibrant color, while a generous amount of mild cheddar cheese melted throughout provides a sharp, gooey richness that binds everything together. The final, crowning glory is a layer of refrigerated biscuit dough that bakes to a perfect, buttery golden brown, creating a delightful textural contrast to the creamy filling beneath.
The true brilliance of this casserole lies in its ingenious method and its role as the perfect solution for a busy cook. It is an exceptional way to use up leftover roasted or rotisserie chicken, turning it into a completely new and exciting meal with minimal effort. The two-stage baking process is key: pre-baking the chicken mixture ensures it is hot and bubbly before the biscuits are added, which allows the biscuits to cook through perfectly without the bottom becoming soggy. As it bakes, the biscuits rise and brown, the cheese melts into a bubbly blanket, and the creamy sauce thickens around the chicken, resulting in a complete, one-dish meal that is both nourishing and incredibly delicious. Creamed Chicken and Biscuits Casserole is a reliable, family-friendly dinner that delivers unwavering comfort and satisfaction with every single spoonful.
Why You’ll Love This Recipe:
- Ultimate Comfort Food: The combination of creamy chicken, melted cheese, and fluffy biscuits is the very definition of hearty, homestyle comfort.
- Perfect for Using Leftovers: It’s a brilliant and delicious way to repurpose leftover cooked chicken into a brand-new meal.
- Easy One-Dish Meal: With minimal prep and a single baking dish, this casserole is simple to make and even easier to clean up.
- Family-Friendly Favorite: Its creamy, savory, and cheesy profile is a guaranteed hit with both kids and adults.
Ingredients:
- 1 ½ teaspoons unsalted butter
- 1 small yellow onion, chopped
- 2 pounds cooked chicken, shredded or diced
- 1 (10.5 oz) can cream of chicken soup
- ½ cup mayonnaise
- 1 cup whole milk
- ½ cup jarred roasted red peppers, drained and chopped
- 1 ½ cups mild cheddar cheese, shredded and divided
- 1 (16 oz) can refrigerated biscuit dough (8-count)
- Fresh chopped parsley for garnish (optional)
Instructions:
Step 1: Preheat and Sauté
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a small skillet, melt the butter over medium heat. Add the chopped onion and sauté for 5-6 minutes, until softened and translucent.
Step 2: Combine the Filling
In a large mixing bowl, combine the sautéed onion, shredded chicken, cream of chicken soup, mayonnaise, milk, and chopped roasted red peppers. Stir until the chicken is evenly coated in the creamy sauce.
Step 3: First Bake
Transfer the chicken mixture to the prepared baking dish and spread it into an even layer. Bake, uncovered, for 15 minutes.
Step 4: Add Toppings and Final Bake
Remove the dish from the oven. Sprinkle 1 cup of the shredded cheddar cheese evenly over the hot chicken mixture. Separate the biscuit dough and arrange the biscuits on top of the cheese. Sprinkle the remaining ½ cup of cheese over the biscuits. Return the casserole to the oven and bake for an additional 18-22 minutes, or until the biscuits are golden brown and cooked through, and the cheese is bubbly.
Step 5: Rest and Serve
Remove the casserole from the oven and let it stand for 5-10 minutes before serving. This allows the filling to set slightly for easier serving. Garnish with fresh parsley if desired.
Tips:
- Use Rotisserie Chicken: A store-bought rotisserie chicken is the perfect time-saver for this recipe. Simply shred the meat from the breast, thighs, and legs.
- Don’t Overcook the Biscuits: Keep a close eye on the casserole during the final bake. The biscuits are done when they are golden and sound hollow when tapped.
- Customize the Vegetables: Feel free to add other vegetables to the filling. A cup of frozen peas and carrots, thawed, would be a classic and delicious addition.
- Check for Doneness: To ensure the biscuits are fully cooked, insert a toothpick into the center of a biscuit; it should come out clean, not doughy.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave. For best results, reheat larger portions in a 325°F (165°C) oven until warmed through, covering with foil to prevent the biscuits from over-browning.
- Freezing: It is best to freeze the casserole before the final bake. Assemble the chicken base in the dish, but do not add the biscuits or cheese. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight, then proceed with adding the toppings and baking as directed.
