Why make this recipe
Chicken and Vegetable Biscuit Casserole is a hearty and comforting dish that combines tender chicken, colorful veggies, and fluffy biscuits all baked together in one pan. This recipe is not only easy to make but also perfect for busy weeknights or feeding a hungry crowd. It offers a great way to use leftover chicken and turn simple ingredients into a delicious meal that everyone will love.
How to make Chicken and Vegetable Biscuit Casserole
Ingredients:
- 2 cups cooked chicken, diced
- 2 cups mixed vegetables (e.g., carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1 can (16.3 oz) refrigerated biscuit dough
- Salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the chicken and vegetable mixture.
- Open the can of biscuit dough and place the biscuits on top of the cheese, spacing them evenly apart.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving.
How to serve Chicken and Vegetable Biscuit Casserole
Serve the casserole warm, straight from the oven. It pairs well with a simple green salad or some crusty bread for a complete meal. You can also offer extra cheese or hot sauce on the side for those who like a bit more flavor.
How to store Chicken and Vegetable Biscuit Casserole
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the casserole in the oven at 350°F (175°C) until warmed through. You can also use the microwave for quicker reheating.
Tips to make Chicken and Vegetable Biscuit Casserole
- Use leftover rotisserie chicken for a faster prep time.
- Feel free to change the mixed vegetables based on what you have on hand or your family’s preferences.
- For extra flavor, add fresh herbs like thyme or parsley to the mixture.
- Make sure not to overcrowd the biscuits so they bake evenly.
Variation
You can easily make this casserole healthier by using whole wheat biscuit dough and low-fat cream of chicken soup. Adding other ingredients like bell peppers or mushrooms can also enhance the dish.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, frozen mixed vegetables work well in this recipe. Just thaw them before adding to the mix.
2. Can I make this casserole ahead of time?
Absolutely! Prepare everything up to the baking step, cover, and refrigerate. When you’re ready to bake, just add a few minutes to the cooking time.
3. Is there a gluten-free option for the biscuit dough?
Yes, you can look for gluten-free biscuit dough at the store or make your own with gluten-free flour.
Chicken and Vegetable Biscuit Casserole
Ingredients
Main ingredients
- 2 cups cooked chicken, diced Use leftover rotisserie chicken for faster prep.
- 2 cups mixed vegetables (e.g., carrots, peas, corn) Feel free to change the mixed vegetables based on preferences.
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese Consider adding extra for flavor.
- 1 can (16.3 oz) refrigerated biscuit dough For a healthier option, use whole wheat biscuit dough.
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the chicken and vegetable mixture.
- Open the can of biscuit dough and place the biscuits on top of the cheese, spacing them evenly apart.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving.