Description

Chicken and Biscuit Bake is a creamy, comforting casserole made with tender chicken, vegetables, cheddar cheese, and golden biscuit pieces baked to perfection.

Ingredients

2 (10.5-ounce) cans cream of chicken soup

1 cup milk

1 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1/2 teaspoon black pepper

1 (12-ounce) can refrigerated biscuit dough

1 cup frozen peas and carrots

1 cup shredded cheddar cheese

2 cups cooked chicken, shredded or diced

1/4 cup sliced green onions (optional)

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Instructions

1. Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.

2. In a large mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, poultry seasoning, and black pepper until smooth.

3. Separate the biscuit dough and cut each biscuit into four pieces. Add the biscuit pieces to the soup mixture and stir gently to coat.

4. Fold in the frozen peas and carrots, shredded cheddar cheese, and cooked chicken. Mix until evenly combined.

5. Spread the mixture evenly into the prepared baking dish.

6. Bake uncovered for 35–45 minutes, or until the biscuits are puffed and golden brown and the filling is bubbling around the edges.

7. If the top begins to brown too quickly, loosely cover with foil and continue baking until the biscuits are fully cooked in the center.

8. Let the casserole rest for several minutes before serving. Garnish with sliced green onions if desired.

Notes

You can use rotisserie chicken for convenience.

If the biscuits brown too quickly, loosely tent with foil.

Allow the casserole to rest before serving for best texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Easy Dinner Ideas
Method: Baking
Cuisine: American