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chicken biscuit casserole

This easy Chicken and Biscuits casserole recipe is easy to make and a hearty meal that sticks with you for a while.

A perfect warming, comfort food during the fall and winter months. We make ours in a large cast iron skillet, but you can use any baking dish with a 3 quart capacity.  Either way, this is a one pot recipe so cleanup is a snap!

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  • chicken casserole
    A chicken and biscuit casserole

    1 Condensed Cream of Chicken Soup

  • 1/4 cup milk
  • 3/4 cup shredded Cheddar cheese
  • 1/4 teaspoon ground black pepper
  • 1 bag (16 ounces) frozen vegetable blend (broccoli, cauliflower, carrots), thawed Variation: You can substitute frozen diced potatoes for some of the vegetable mix.
  • 2 cans (4.5 ounces each ) White Chunk Chicken Breast in Water, drained
  • 1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits)


  • Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
  • Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.
  • Top the chicken mixture with the biscuits.
  • Bake for an additional 15 minutes or until the biscuits are golden brown.

This recipe is a complete meal by itself, but it also works well served with a nice tossed green garden salad.