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If you’re craving some good ol’ fashioned comfort food, these chicken and biscuits will be the perfect remedy!
The chicken is cooked in a creamy sauce and baked with cheesy biscuits for a simple yet satisfying casserole dish that the whole family will enjoy.
Chicken and Dumplings with Biscuits
There’s something so warm and cozy about chicken and biscuits. Maybe it’s the creamy filling. Maybe it’s the juicy, tender chicken or golden brown biscuits. Or maybe it’s a combination of all three. All that we know is that it’s crazy delicious!
This chicken and biscuit casserole was made to be on the top list of family favorites. It’s filling, easy to make, and mmm mmm good! Serve it as an easy weeknight dinner, any night of the busy week!
Why You’ll Love this Chicken and Biscuits Recipe:
- Classic Recipe: A Southern classic, this chicken and biscuits dish has dazzled the tastebuds of many.
- Super Simple: This great recipe uses simple ingredients and will be ready to eat in under an hour.
- Rich & Creamy: This biscuit casserole is made with veggies, condensed cream of chicken soup, and sour cream for an ultra-rich and creamy dish.
How to Make Chicken and Biscuits
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Melt butter in a large skillet over medium-high heat. Add the onion and celery and cook for 4-5 minutes, stirring occasionally, until tender.
- Next, add the casserole ingredients. Then stir in the chicken and simmer for 3 minutes until warmed through. Remove from heat.
- Transfer the mixture to the prepared baking dish. Sprinkle the casserole with cheese. Arrange the biscuits cut side down over the cheese.
- Cover the dish with foil and bake for 15 minutes. Then uncover and dot the biscuits with the remaining butter. Continue to bake for another 15-20 minutes. Allow to cool, serve, and enjoy!
I like to use cubed cooked chicken breasts, but you can use shredded chicken if you prefer! You can also use chicken thighs.
Absolutely! Canned biscuits save a lot of time, but you can also cut up homemade biscuit dough and place it on top.
You sure can! Add everything to the crockpot except for the cheese and biscuits. Sprinkle the cheese over top, then add the biscuits. Replace the lid and cook on high for 1-2 hours, until the casserole is warmed through and the biscuits are cooked.
If your chicken and biscuits is too thick, gradually stir in chicken broth or half-and-half until it reaches the desired consistency. If it is too thin, gradually sift in flour while the mixture is cooking on the stovetop until it thickens up.
Absolutely! Like most casseroles, you can freeze this either before or after baking it!
Recipe Tips and Tricks
- Use a large oven-proof skillet or braiser to prepare the filling and bake the casserole — all in the same dish! It’ll be one less dish you’ll need to wash after dinner.
- To check if your biscuits are cooked all the way through, poke the center of your biscuits with a toothpick. Your biscuits will likely be done when they are golden brown.
- Enhance the flavor of your chicken and biscuits by adding herbs like thyme, rosemary, chives, and parsley.
Make Ahead Instructions
You can prepare this casserole in advance and store it covered in the refrigerator for up to 2 days or in the freezer for up to 3 months. If frozen, let thaw overnight in the refrigerator before baking.
Storage Instructions
Store leftover chicken and biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or covered in a 350°F oven for 20-30 minutes, until hot and bubbly.
Freezing Instructions
Freeze chicken and biscuits tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can use neutral oil, such as vegetable or canola, in place of the butter.
- In place of cream of chicken soup, you can use cream of mushroom or cream of celery.
- Feel free to use a mix of whatever frozen veggies you like!
- In place of the sour cream, you can use plain Greek yogurt.
- Feel free to use shredded rotisserie chicken to save some time.
- You can use homemade biscuits if you prefer.
Serving Suggestions
Serve chicken and biscuits on its own or with:
Next time you find yourself daydreaming about a tasty, comforting meal, make these delicious chicken and biscuits!
It’s an easy and classic chicken dinner that will quickly become part of the weekday dinner rotation. Enjoy!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken and Biscuits Recipe
If you’re craving some good ol’ fashioned comfort food, these chicken and biscuits will be the perfect remedy!
Prep: 10 minutes
Cook: 37 minutes
Total Time : 47 minutes
Instructions
-
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish. Set aside.
-
In a large skillet set over medium-high heat, melt ¼ cup of butter. Add the onion and celery and cook for 4-5 minutes, stirring occasionally, until tender.
6 tablespoons unsalted butter, ½ cup chopped onion, ½ cup chopped celery
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Add in the condensed soup, peas and carrots, sour cream, salt and pepper, stirring well, then stir in the chicken and simmer for 3 minutes until warmed through. Remove from heat.
22.6 ounces condensed cream of chicken soup, 1 cup frozen peas and carrots, ½ cup sour cream, Kosher salt, ½ teaspoon ground black pepper, 4 cups cubed cooked chicken
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Transfer the mixture to the prepared baking dish. Sprinkle the casserole with cheese.
1 cup freshly shredded cheddar cheese
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Separate the biscuits, cut each in half, and arrange them cut side down over the cheese.
12 ounces refrigerated buttermilk biscuits
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Cover the dish with foil and bake for 15 minutes.
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Uncover the dish, dot the biscuits with the remaining butter pieces, and continue to bake for another 15-20 minutes, or until the biscuits are golden brown and completely baked.
Notes
- You can use neutral oil, such as vegetable or canola, in place of the butter.
- In place of cream of chicken soup, you can use cream of mushroom or cream of celery.
- Feel free to use a mix of whatever frozen veggies you like!
- In place of the sour cream, you can use plain Greek yogurt.
- Feel free to use shredded rotisserie chicken to save some time.
- You can use homemade biscuits if you prefer.
Storage: Store chicken and biscuits tightly covered in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Chicken and Biscuits Recipe
Amount Per Serving
Calories 693
Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 18g113%
Trans Fat 0.5g
Polyunsaturated Fat 7g
Monounsaturated Fat 14g
Cholesterol 139mg46%
Sodium 1704mg74%
Potassium 524mg15%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 4g4%
Protein 35g70%
Vitamin A 3147IU63%
Vitamin C 4mg5%
Calcium 223mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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