Creamed Chicken and Biscuits Casserole

Creamed Chicken and Biscuits Casserole


For the Creamed Chicken:

  • 2 cups cooked chicken, shredded or diced
  • 2 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Biscuit Topping:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup buttermilk


  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Creamed Chicken Mixture:
    • In a large mixing bowl, combine the cooked chicken, condensed cream of chicken soup, chicken broth, milk, frozen peas, frozen corn, garlic powder, salt, and pepper. Stir until well combined.
    • Transfer the mixture into a 9×13-inch baking dish and spread it out evenly.
  3. Make the Biscuit Topping:
    • In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
    • Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
    • Pour in the buttermilk and stir until just combined. Be careful not to overmix.

  1. Assemble and Bake:
    • Drop spoonfuls of the biscuit dough evenly over the top of the creamed chicken mixture in the baking dish.
    • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
    • Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
  2. Serve:
    • Scoop out portions of the Creamed Chicken and Biscuits Casserole onto plates and serve hot.
    • Optionally, garnish with fresh herbs like parsley for added flavor and presentation.

Enjoy your creamy and comforting Creamed Chicken and Biscuits Casserole!

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