Imagine coming home to a cozy, hearty meal that combines tender chicken, creamy vegetables, and flaky biscuits—all baked to perfection in one dish. That’s exactly what this Chicken and Biscuit Bake delivers! It’s comfort food at its finest, perfect for busy weeknights or lazy Sundays when you want something filling but easy to pull together. Even if you’re new to cooking, this recipe is forgiving and fun, so let’s dive in!
Why You Will Love This Recipe
This Chicken and Biscuit Bake is a crowd-pleaser because it’s creamy, savory, and packed with layers of texture. The biscuits bake up golden and crisp on top while soaking up the rich, velvety filling below. Plus, it’s a great way to use leftover chicken or frozen veggies. Whether you’re feeding a family or meal-prepping, this dish is versatile, budget-friendly, and guaranteed to satisfy.
Ingredients:
- 3 cups cooked chicken, shredded (rotisserie works great!)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 (16 oz) tube refrigerated biscuit dough (8 biscuits)
- Optional: 1/2 cup shredded cheddar cheese
Ingredient Prep Guide
Cooked Chicken: Shred leftover roasted or boiled chicken, or grab a rotisserie chicken from the store. Remove any skin or bones.
Frozen Vegetables: No need to thaw—they’ll cook perfectly in the oven. If using fresh veggies, chop them into small, even pieces and pre-cook for 5 minutes in boiling water.
Biscuit Dough: Let it sit at room temperature for 5-10 minutes while you prep the filling so it’s easier to separate.
Equipment & Tools
- 9×13-inch baking dish
- Mixing bowl
- Whisk or wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease the baking dish with cooking spray or butter.
Step 2: In the mixing bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, milk, garlic powder, and pepper. Stir until everything is evenly coated.
Step 3: Pour the mixture into the prepared baking dish and spread it out in an even layer. Sprinkle cheese on top if using.
Step 4: Separate the biscuit dough into individual biscuits. Place them evenly over the chicken mixture, spacing them about 1 inch apart (they’ll expand as they bake!).
Step 5: Bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges. Let cool for 5 minutes before serving.
Key Details
Total Time: 40 mins (Prep: 15 mins | Cook: 25 mins)
🍽️ Servings: 6 people
⚙️ Equipment: 9×13-inch baking dish, mixing bowl, whisk, measuring tools
Serving Suggestions
Pair this bake with a light, crunchy salad or steamed green beans to balance the richness. For brunch, serve it alongside scrambled eggs or fresh fruit. To make it extra indulgent, drizzle the biscuits with honey or a sprinkle of fresh herbs like parsley or thyme.
Pro Tips
Biscuit Placement: Press the biscuits lightly into the filling so they stay upright and bake evenly. If they’re too close together, they’ll steam instead of crisp up.
Creamy Filling Fix: If the mixture looks too thick, add a splash of broth or water. Too thin? Mix 1 tbsp cornstarch with 2 tbsp cold milk and stir it into the filling before baking.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10–15 minutes. Add a splash of milk before reheating to keep the filling creamy.
Troubleshooting
Soggy Biscuits: This usually happens if the filling is too watery or the biscuits are overcrowded. Thicken the filling with cornstarch (as mentioned above) and space biscuits evenly.
Bland Flavor: Boost the seasoning with a pinch of onion powder, smoked paprika, or a dash of hot sauce in the filling.
Frequently Asked Questions
Can I use homemade biscuits instead of canned dough?
Absolutely! Prepare your favorite drop biscuit recipe and dollop the dough over the filling. Bake as directed.
Can I make this ahead of time?
Yes! Assemble the filling and store it in the fridge for up to 24 hours. Add the biscuit dough just before baking.
What can I use instead of cream of chicken soup?
Swap in cream of mushroom soup or make a quick sauce with 2 tbsp butter, 2 tbsp flour, 1 cup milk, and 1/2 tsp chicken bouillon.
Chicken and Biscuit Bake
Ingredients
- 3 cups cooked chicken shredded
- 1 10.5 oz can condensed cream of chicken soup
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 16 oz tube refrigerated biscuit dough (8 biscuits)
- Optional: 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Combine shredded chicken, cream of chicken soup, frozen vegetables, milk, garlic powder, and pepper in a mixing bowl. Stir until evenly coated.
- Pour mixture into the prepared baking dish and spread evenly. Sprinkle cheese on top, if using.
- Separate biscuit dough into individual biscuits. Place them evenly over the chicken mixture, spacing about 1 inch apart.
- Bake for 20–25 minutes, or until biscuits are golden brown and filling is bubbling. Let cool for 5 minutes before serving.
