Chicken and Biscuits Casserole Recipe

Name: Chicken and Biscuits Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Shredded Chicken (I Use One Large Rotisserie Chicken); 1 stick Butter, Divided; 3 cloves Minced Garlic; 1 whole Small Red Or Yellow Onion, Finely Chopped; 3 stalks Celery, Medium Sliced; 2 Tablespoons Flour; 1 can (14 Oz. Can) Chicken Broth; 1 can (10.75 Oz. Can) Cream Of Chicken Soup; 1 pinch Salt And Pepper, to taste; 2 cups Bisquick Mix; 1 cup Shredded Cheddar (sharp And/or Mild); ⅔ cups Milk

Servings: persons

4 cups Shredded Chicken (I Use One Large Rotisserie Chicken)
1 stick Butter, Divided
3 cloves Minced Garlic
1 whole Small Red Or Yellow Onion, Finely Chopped
3 stalks Celery, Medium Sliced
2 Tablespoons Flour
1 can (14 Oz. Can) Chicken Broth
1 can (10.75 Oz. Can) Cream Of Chicken Soup
1 pinch Salt And Pepper, to taste
2 cups Bisquick Mix
1 cup Shredded Cheddar (sharp And/or Mild)
⅔ cups Milk

1
Preheat oven to 400 degrees.
2
Melt half of the butter with minced garlic; saute for 1 minute.
3
Set aside.
4
Place the shredded chicken into a casserole dish.
5
In a saute pan, melt the remaining butter.
6
Saute celery and onions for approximately 4 minutes.
7
Lower the heat, add flour, and then chicken broth.
8
Simmer for 2 or 3 minutes.
9
Take off heat and add cream of chicken soup, add salt and pepper to taste.
10
Pour over shredded chicken and mix in well.
11
In a bowl, mix Bisquick mix, milk and shredded cheese.
12
Drop this by rounded spoonfuls onto the chicken.
13
Baste the biscuits with the previously-made garlic butter and cook in the oven for 22-25 minutes.

1127

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups Shredded Chicken (I Use One Large Rotisserie Chicken), 1 stick Butter, Divided, 3 cloves Minced Garlic, 1 whole Small Red Or Yellow Onion, Finely Chopped, and more.

Yes, Chicken and Biscuits Casserole falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken and Biscuits Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions