Easy chicken and biscuit casserole. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. This tasty chicken and biscuit casserole is an excellent dish for an everyday family supper. Refrigerated biscuits make it quick and easy to prepare, but it can be topped with homemade biscuits as well. A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.

One of my families favorite recipes using cooked/leftover chicken is Easy Chicken and Biscuit Casserole. It is my spin on chicken and dumplings my Grandmother used to make. Easy hardly begins to describe this one-pan chicken and biscuit meal. You can have Easy chicken and biscuit casserole using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Easy chicken and biscuit casserole

Prepare 1 of cooking spray.
Prepare 2 tsp of olive oil, extra virgin.
You need 4 of cubed cooked chicken breast ( I used 5 breasts we like lots of meat).
It's 1 large of onion, chopped.
You need 4 cup of mixed frozen vegetables-any you like ( I usually use fresh broccolli, corn, carrots, green beans which I add with chicken last 10 mins so vegs can soak up the seasoning).
You need 1 tsp of chicken boullion or 1 cubes.
Prepare 1 1/2 can of which is 12 refrigerated biscuit dough( I usually use Pillsbury buttermilk or any unsweetened biscuit.
You need 1/4 tsp of black pepper.
It's 1/4 tsp of dried thyme.
You need 1 cup of milk.
It's 10 oz of 1 can-condensed mushroom soup.
It's 10 oz of 1 can-condensed cream chicken soup.

This recipe makes great use of clever kitchen shortcuts like frozen vegetables, refrigerated biscuit dough, and a sauce made from cream of potato soup, saving you the time and effort of peeling and chopping, but still delivers the kind of from-scratch taste that makes chicken and biscuits worthy of being called comfort food. Dinnertime can be both easy and mouth-wateringly delicious when you prepare this stress-free chicken casserole with biscuit topping. Made from ingredients you likely already have in your fridge and pantry, it's a perfect weeknight meal! Cooked in a creamy, cheesy mushroom sauce, the chicken becomes nice and tender while the vegetables end up full of flavor.

Easy chicken and biscuit casserole instructions

Season your chicken with seasoning of your choice- I use poultry seasoning when chicken in raw. Add 1 tbsp of olive oil into a skillet, add chicken, cook for 15 mins covered on med-low heat. Add chopped onion & boullion, cook for 3 mins. Add vegetables for last 10 mins of cooking. If using frozen vegs add at last 5 mins of cooking just to warm up. Preheat oven at 400°f.
Remove chicken breast & cubed. All this point if your using fresh vegs they should be done also..
Spray a 13×9 pan with cooking spray. Pour soups, milk, thyme & pepper & mix well. Add vegs mix well. Add chicken mix well. Place in oven for 15 mins at 400°f . Take out and mix well..
Cut biscuits into quarter pieces. And cover chicken mixture with biscuits. Then place back into oven for 15 more mins or until biscuits are golden brown..

Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. Transfer chicken and vegetable mixture to casserole dish. It should be a little soupy because the biscuits soak up a good bit of liquid. Try this Chicken Pot Pie Casserole with Biscuits for a warm filling weeknight dinner. *This post contains affiliate links. Chicken pot pie is a comfort food family favorite.