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Chicken and Biscuit Casserole

A simple and hearty dish combining tender chicken, vegetables, and fluffy biscuits, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces cooked chicken breasts, shredded Consider using leftover rotisserie chicken for convenience.
  • 1 bag frozen veggies (peas and carrots, 12-ounce bag) You can substitute with other frozen vegetables like corn or green beans.
  • 1 box Red Lobster Cheddar Biscuit mix Different types of biscuit mix can be used.
  • 2 cups milk
  • 2 cups chicken stock
  • 1 can cream of chicken (10.5 ounces) Can substitute with cream of mushroom or other cream soups.
  • To taste salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 113 grams 1 stick of butter (about 8 tablespoons) Melted for coating the baking dish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Add the melted butter to your baking dish, coating the bottom.
  3. Layer the shredded chicken and frozen veggies evenly in the dish.
  4. Sprinkle onion powder, garlic powder, and salt and pepper on top.
  5. In a bowl, whisk together the Red Lobster cheddar biscuit mix and milk, including the seasoning packet.
  6. Pour the biscuit mixture over the chicken and vegetables. Do not stir or mix.
  7. In another bowl, mix the cream of chicken soup with chicken stock until well combined.
  8. Pour this mixture on top of the biscuit mix. Again, do not stir.
Baking
  1. Bake uncovered for 45 minutes until the biscuit has risen and is golden brown.
  2. Let it cool for about 15 minutes before serving.

Notes

Serve warm directly from the baking dish. Pairs nicely with a simple side salad or fresh fruits. Store leftovers in an airtight container for up to three days, or freeze before baking for up to two months.