Chicken and Biscuit Casserole

This Chicken and Biscuit Casserole is both hearty and easy to make for a weeknight meal. With 15 minutes of prep, it’s comfort food that the whole family will love (even picky eaters!).

As a born and bred Southerner, if I know anything, it’s how to make chicken and biscuits. But sometimes they can be a little more work than I desire on a weeknight, hence why this Chicken and Biscuit Casserole was born.

I’ve been making this creamy and cheesy chicken bake for years. What I love about it is that I can easily use rotisserie chicken from the store as well as a store-bought biscuit mix for the top.

With minimal time and effort, it’s assembled and ready to bake! It’s truly one of my family’s favorite weeknight casseroles that we have all year long. My Johnny Marzetti and Hamburger Potato Casserole are two other big hits too!

Why You’ll Love this Recipe

• Cozy family favorite. This is one of my kids’ favorite meals when they come to visit. It has all the flavors of chicken and biscuits but in a creamy, flavorful sauce.
• Customize to your liking. I give you ideas below, but it’s easy to change up the flavors to make it however you please!
• An all-in-one main course. This chicken casserole can easily stand on it’s own as a main course, or you can add a side to serve along with it.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

Chicken Base:

• Alfredo sauce jarred or homemade: Adds creamy and garlicky flavor to every bite.
• Shredded mozzarella cheese: Gooey and cheesy goodness.
• Grated parmesan cheese: Compliments the mozzarella to add a bit of salty and sharp flavor.
• Garlic powder: A kiss of garlic is always required.
• Onion powder: Sweet onion is delicious infused in the chicken mixture.
• Shredded cooked chicken: Use leftover chicken or rotisserie for ease!
• Fresh or frozen chopped broccoli or green beans: Adds a hint of bright green color and fresh veggie flavor.

Biscuit Topping:

• Milk: The liquid that binds the biscuit mix together.
• Shredded mozzarella cheese: We add even more cheese for flavor and texture.
• Cheddar Bay Biscuit Mix: Look for the box mix, it’s that simple!
• Melted salted butter: Gives richness to the biscuit mix.
• Dried dill weed: Adds nice herbal flavor.

Tools You’ll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cutting Board
• Chef’s Knife
• 13″x9″ Baking Dish
• Large Scoop

How to Make Chicken and Biscuit Casserole

Chicken Base:

1. Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or nonstick cooking spray.
2. In a large bowl, mix together Alfredo sauce, water, mozzarella cheese, parmesan cheese, garlic powder, onion powder, and black pepper.

3. Fold in the cooked chicken and broccoli (if using).

4. Pour the mixture in the prepared baking dish and spread evenly.

Biscuit Topping:

1. In a medium mixing bowl, stir together milk, cheese, and the Cheddar Bay biscuit mix.

2. Dollop 12 scoops of the mixture over the chicken base. 

3. Bake 22-25 minutes or until the biscuits are cooked through and golden brown.
4. In a small mixing bowl, whisk together the melted butter seasoning packet, and dill weed (if using). Brush on top of the biscuits. Serve hot.

Expert Tips

• Grate mozzarella from the block. This helps so much with getting the perfect gooey consistency. The pre-shredded cheese can have a powdery film on it that prevents it from melting as nicely.
• If you prefer not to use cheddar bay biscuit mix, you can opt for regular as well. We just love that this biscuit mix is seasoned with lots of flavor!
• If you want to make the biscuit mix from scratch, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons sugar, 1 1/2 teaspoons garlic powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Optional: add 1/4 teaspoon Old Bay Seasoning. For the seasoning packet substitute, you can instead use 1/2 teaspoon garlic powder and 1/4 teaspoon each onion powder and dried parsley.
• To make a homemade Alfredo sauce substitute, melt 4 tablespoons butter in a saucepan over medium heat and sauté 2–3 minced garlic cloves for about 30 seconds. Stir in 1 cup heavy cream and let it gently simmer for 3–5 minutes to thicken slightly. Reduce the heat to low and whisk in 1 cup of freshly grated Parmesan cheese. Season with about ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg if desired. If the sauce is too thick, add a splash of milk; if it’s too thin, simmer a bit longer.
• Use rotisserie or leftover chicken to cut down on prep time. I love to just grab a rotisserie chicken from the store, it keeps the assembly around 15 minutes!
• Customize with other spices, cheeses, and veggies. Have fun with this casserole! Add baby spinach, frozen peas, green beans, or carrots for more vegetables. Swap the mozzarella for parmesan or Monterey Jack. You can even use other spices like cayenne for heat or smoked paprika for a hint of smokiness.

Storage

Store any leftover Chicken and Biscuit Casserole in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through, a couple of minutes.

This biscuits casserole freezes well too! Simply cover and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 300ºF for 10 to 15 minutes until warm.

If you want to make this in advance, just bake and then cool too room temperature to store. Reheat fully in the oven before serving.

You can also assemble the filling in advance and hold in the fridge. When you’re ready to serve, mix up the biscuit mix, top and bake fresh.

Frequently Asked Questions

More Easy Casserole Recipes

• Pineapple Casserole
• Cheesy Corn Casserole
• Broccoli Cheddar Casserole
• Beef Cobbler