This is a really good chicken and biscuit casserole. With cooked chicken, you can assemble this recipe in minutes. It’s made easy with a can of cream of chicken soup and a biscuit mix.
We tested this recipe by serving free samples to samples to customers in our store. Repeatedly, we were asked, “Can I have this recipe?” This is a perfect chicken and biscuit casserole for a busy day.
For more chicken recipes, download this free collection of chicken recipes.
1 can condensed cream of chicken soup
3/4 cup sour cream
1 teaspoon thyme (optional)
1 16-ounce package of frozen vegetables
2 1/2 cups cooked chicken breasts, 1/2 inch cubed
1 cup shredded cheddar cheese
2 cups just-add-water White Cheddar Biscuit Mix
2 tablespoons water
Preheat the oven to 375 degrees. Grease a 9 x 9-inch baking pan.
- In a large bowl, mix the condensed soup, sour cream, and optional thyme together. Add the frozen vegetables, cooked chicken, and the grated cheese and mix.
- Mix the biscuits according package directions but add the two tablespoons of water to make the dough of drop consistency. (Alternately, you can omit the extra water and roll the dough out to cut it with a biscuit cutter.)
- To assemble, place the chicken mixture in the prepared pan. Spoon the batter onto the filling leaving about 1/2 inch between each dollop of batter. (If you cut the batter into circles, arrange them on top of the filling now.)
- Bake for 20 to 25 minutes or until the biscuits are starting to brown and the filling is bubbly.