Chicken & Biscuit Casserole

Katherine Fordyce


This casserole is basically a cross between chicken & dumpling and a pot pie. Found the basic recipe on facebook and just change the spices to my liking.
If in a hurry for dinner, just stop at the salad bar for the shredded chicken and use some rinsed can vegetables.


★★★★★ 3 votes

10 Min
45 Min


  • 3 c
    cooked shredded chicken
  • 1 1/2 c
    chicken stock
  • 1/4 c
    butter melted
  • 2 c
  • 1 1/2 c
  • 1 can(s)
    cream of chicken soup
  • 1 1/2 c
    frozen mixed vegetables
  • 3
    chicken bouillon cubes
  • ·
    black pepper
  • ·
    white pepper

How to Make Chicken & Biscuit Casserole


  1. Thaw Frozen Vegetables for 30 minutes before starting recipe.
  2. Preheat oven to 350 degrees
  3. Warm chicken stock in a small sauce pan and add chicken bouillon cubes to dissolve. Keep Warm until ready to use.
  4. Lightly coat with nonstick spray to a 9 x 13 dish. Melt butter and pour into the baking dish.
  5. Layer the shredded chicken on top of the butter.
  6. Sprinkle on thaw vegetables.
  7. In a small bowl, combine Bisquick and milk. It is ok if the mixture has a few lumps. Pour over chicken and vegetables. Do not mix.
  8. Sprinkle on a little black and white pepper.
  9. Combine the cream of chicken soup with the warm stock. Once well blended, slowly pour over the Bisquick layer. Do not mix.
  10. Bake in oven for 40 to 45 minutes until casserole is set and top is brown and bubbly.
  11. Remove from oven and allow to rest for 5 minutes before serving

Printable Recipe Card

About Chicken & Biscuit Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #Casserole

Show 2 Comments & Reviews

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