Description
This comforting Chicken and Biscuits Bake combines tender cooked chicken, creamy soups, and mixed vegetables, topped with flaky baked biscuits for a hearty and satisfying meal that's easy to prepare and perfect for family dinners.
Ingredients
Biscuits
- 1 16.3 oz. can refrigerated flaky biscuits (8 count)
Filling
- 1 10.5 oz. can cream of mushroom soup
- 1 10.5 oz. can cream of chicken soup
- 1½ cups milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- Salt and pepper to taste
- 1 lb. cooked chicken (shredded or chopped)
- 2 cups frozen peas and carrots (defrosted)
Instructions
- Preheat the oven: Preheat your oven to 375°F to prepare for baking both the biscuits and the casserole.
- Bake the biscuits: Arrange the refrigerated flaky biscuits on a parchment-lined baking sheet. Bake them for 8 minutes until they begin to set but are not fully browned. Remove from the oven and set aside.
- Prepare the filling: In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, and salt and pepper to taste. Mix thoroughly to combine all flavors evenly.
- Add chicken and vegetables: Stir in the shredded or chopped cooked chicken along with the defrosted peas and carrots, ensuring all ingredients are well coated with the soup mixture.
- Assemble the casserole: Grease a 9x13-inch baking dish and spread the prepared chicken and vegetable mixture evenly across the bottom of the dish.
- Top with biscuits: Place the partially baked biscuits on top of the filling mixture with the baked side facing down to create a golden crust on the underside of the biscuits.
- Bake uncovered: Bake the assembled casserole uncovered for 15 minutes to allow the filling to heat through and the biscuits to continue cooking.
- Cover and continue baking: Cover the dish with foil and bake for an additional 10 minutes to help the biscuits cook fully without burning.
- Final browning: Remove the foil and bake for another 5 minutes or until the biscuits are nicely browned and cooked to your preference.
Notes
- Shredded rotisserie chicken works great for this recipe to save time.
- Defrost frozen vegetables before adding to ensure even cooking.
- If you prefer a crispier biscuit topping, you can bake uncovered for additional 5 minutes after removing the foil.
- Feel free to substitute the cream of chicken soup with cream of celery or mushroom for variation.
- Use low-sodium soups and adjust salt according to taste for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
