Chicken and Biscuit Casserole

Linda Easley


If your schedule requires a simple yet nutritious family meal try this tasty recipe in less than an hour. This is one of my daughters favorite.


★★★★★ 1 vote

30 Min
20 Min


Add to Grocery List

  • 2 c
    cooked, cubed chicken or 2 cans ( 5 oz each) boned chicken
  • 1 can(s)
    10-oz can condensed cream of mushroom soup
  • 1 pkg
    10-oz frozen peas, thawed
  • 1 c
    shredded cheddar cheese
  • 1/4 c
    chopped pimento, if desired
  • 2 Tbsp
    chopped onion
  • 1/4 tsp

  • 1-1/2 c
    unbleached flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/4 c
    butter or margarine
  • 1/2 c
  • 1/2 c
    cup shredded cheddar cheese

How to Make Chicken and Biscuit Casserole


  1. Preheat oven to 400 degrees
  2. In medium saucepan, combine first seven ingredients; heat until hot and bubbly.
    Pour hot chicken in non greased shallow asking dish.
  3. In medium mixing bowl,combine, baking powder and salt; stir to blend.
    Using pastry blender or fork, cut in butter until consistency of coarse meal.
    Add milk, stir until a soft dough forms.
  4. Turn dough out on floured surface; sprinkle lightly with flour. Knead gently 10 to 12 times until no longer sticky. Roll out and press to 1/2- inch thickness; cut with 2- inch floured cutter.
  5. Arrange biscuits over hot mixture. Bake 18 to 20 minutes or until golden brown. Sprinkle with 1/4 cup cheese; and return to oven for 5 minutes.

Printable Recipe Card

About Chicken and Biscuit Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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