Why make this recipe
Chicken and Biscuit Casserole is a simple and hearty dish that combines tender chicken, vegetables, and fluffy biscuits in one warm, comforting meal. It’s perfect for busy weeknights or as a crowd-pleaser during family gatherings. This recipe uses convenient ingredients like frozen veggies and a biscuit mix, making it quick and easy to prepare.
How to make Chicken and Biscuit Casserole
Ingredients
- 2 cooked chicken breasts, shredded
- 1 bag frozen veggies (peas and carrots, 12-ounce bag)
- 1 box Red Lobster Cheddar Biscuit mix
- 2 cups milk
- 2 cups chicken stock
- 1 can cream of chicken (10.5 ounces)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 stick of butter (113 grams, about 8 tablespoons)
Directions
- Preheat the oven to 375°F (190°C).
- Add the melted butter to your baking dish, coating the bottom.
- Layer the shredded chicken and frozen veggies evenly in the dish.
- Sprinkle onion powder, garlic powder, and salt and pepper on top.
- In a bowl, whisk together the Red Lobster cheddar biscuit mix and milk, including the seasoning packet.
- Pour the biscuit mixture over the chicken and vegetables. Do not stir or mix.
- In another bowl, mix the cream of chicken soup with chicken stock until well combined.
- Pour this mixture on top of the biscuit mix. Again, do not stir.
- Bake uncovered for 45 minutes until the biscuit has risen and is golden brown.
- Let it cool for about 15 minutes before serving.
How to serve Chicken and Biscuit Casserole
Serve Chicken and Biscuit Casserole warm, directly from the baking dish. It pairs nicely with a simple side salad or some fresh fruits for a balanced meal. You can also provide hot sauce or extra seasonings at the table for those who like a kick.
How to store Chicken and Biscuit Casserole
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until warmed through. You can also freeze the casserole before baking. Just cover it tightly with plastic wrap and foil; it will last for about two months in the freezer. Thaw in the fridge before baking.
Tips to make Chicken and Biscuit Casserole
- For extra flavor, add your favorite herbs like thyme or rosemary to the chicken and veggie layer.
- Consider using leftover rotisserie chicken for even more convenience.
- If you want more color and variety, try mixing in other frozen vegetables, such as corn or green beans.
Variation
Feel free to customize this casserole to suit your tastes. You can substitute the cream of chicken soup with cream of mushroom or any other cream soup you prefer. Additionally, you might try using different types of biscuit mix or seasonings to create a unique flavor.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables; just make sure to cook them slightly before adding them to the casserole for even cooking.
How long does Chicken and Biscuit Casserole last in the refrigerator?
It can last for up to three days in an airtight container.
Can I make this casserole ahead of time?
Absolutely! You can prepare it the night before and bake it when you’re ready to serve. Just adjust the baking time accordingly if it’s chilled from the refrigerator.
Chicken and Biscuit Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Add the melted butter to your baking dish, coating the bottom.
- Layer the shredded chicken and frozen veggies evenly in the dish.
- Sprinkle onion powder, garlic powder, and salt and pepper on top.
- In a bowl, whisk together the Red Lobster cheddar biscuit mix and milk, including the seasoning packet.
- Pour the biscuit mixture over the chicken and vegetables. Do not stir or mix.
- In another bowl, mix the cream of chicken soup with chicken stock until well combined.
- Pour this mixture on top of the biscuit mix. Again, do not stir.
- Bake uncovered for 45 minutes until the biscuit has risen and is golden brown.
- Let it cool for about 15 minutes before serving.