Creamed Chicken and Biscuits Casserole is a cozy, heartwarming dish that brings together tender chicken in a rich, creamy sauce topped with fluffy, golden biscuits. It’s a comforting classic rooted in Southern cooking traditions, often served at family gatherings, Sunday dinners, or as an easy make-ahead meal during busy weeks. This casserole is the epitome of home-cooked goodness—simple ingredients layered to create a dish that’s both satisfying and nostalgic.

At its core, the recipe features shredded chicken combined with vegetables like carrots and peas, all enveloped in a savory cream sauce—often made from scratch using a roux, broth, and milk. The magic happens when this mixture is poured into a baking dish and topped with soft, buttery biscuits that rise and brown to perfection as they bake.

Whether you’re using leftovers, rotisserie chicken, or starting from scratch, Creamed Chicken and Biscuits Casserole offers a great way to stretch ingredients into a filling, one-dish meal. It’s budget-friendly, customizable, and crowd-pleasing. Whether you’re cooking for two or feeding a family, this dish promises flavor, texture, and that soul-warming satisfaction that only true comfort food can deliver.

Why You’ll Love This Recipe

There are plenty of reasons why Creamed Chicken and Biscuits Casserole deserves a permanent place in your recipe rotation. First, it’s the ultimate comfort food—warm, hearty, and satisfying, especially on cold evenings or when you need something soul-soothing after a long day.

Secondly, it’s incredibly versatile. Have leftover chicken from the night before? Toss it in. Need to use up extra vegetables? Go ahead and add them. From frozen peas to fresh spinach, this recipe welcomes all kinds of additions. You can also adapt the dish to suit dietary needs with dairy-free or gluten-free alternatives.

Time-saving is another big plus. While you can certainly make the cream sauce and biscuits from scratch, shortcuts like canned soup or pre-made biscuit dough still yield delicious results with half the effort. That means dinner on the table in under an hour, with minimal cleanup afterward.

And finally, it’s a hit with all ages. Kids love the buttery biscuits, adults appreciate the savory depth of the chicken and gravy, and everyone will be asking for seconds. This is one of those dependable, feel-good meals you’ll come back to again and again—easy enough for weeknights, comforting enough for Sunday supper.

Ingredients Overview

Making Creamed Chicken and Biscuits Casserole doesn’t require fancy ingredients—most are pantry staples or items easily found at any grocery store. Here’s what you’ll need:

Main Ingredients:

Chicken: Cooked and shredded chicken is the base of the dish. Rotisserie chicken is a popular shortcut, but you can also boil or bake your own.
Vegetables: Classic additions include frozen peas, carrots, corn, and green beans. Fresh or canned options work just as well.
Cream Sauce: A traditional roux-based sauce (butter + flour + milk/broth) gives a richer flavor, but canned cream of chicken or mushroom soup can be substituted for convenience.

Biscuits: Use refrigerated biscuit dough for ease, or make your own from scratch for a homemade touch. Buttermilk biscuits give the best texture and flavor.

Flavor Enhancers:

Onion and garlic: Sautéed for aromatic depth.
Poultry seasoning, thyme, salt, and pepper: To season the sauce and filling.

Butter and olive oil: Used for cooking the vegetables and creating the roux.

Optional Add-Ins:

Shredded cheese: For extra creaminess.
Fresh herbs: Like parsley or chives for garnish.

Hot sauce or Dijon mustard: For a flavor kick.

This casserole welcomes substitution—swap chicken for turkey, add broccoli, or use plant-based alternatives for a vegetarian version.

How to Make Creamed Chicken and Biscuits Casserole (Step-by-Step Guide)’

Step 1: Prepare the Creamy Chicken Mixture

Start by cooking diced onions and garlic in a large skillet with butter until softened. Add flour to form a roux and stir for 1–2 minutes. Slowly whisk in chicken broth and milk, allowing the mixture to thicken into a creamy sauce. Stir in your shredded chicken and vegetables (like peas, carrots, and corn). Season with salt, pepper, and a pinch of thyme or poultry seasoning.

Tip: If you’re in a hurry, substitute the roux and broth with 1–2 cans of cream of chicken soup mixed with a little milk.

Step 2: Assemble the Casserole

Transfer the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly. The consistency should be creamy but not soupy. If it feels too thin, allow it to simmer a bit longer on the stove to thicken. If it’s too thick, add a splash of broth or milk.

Step 3: Add the Biscuits

Top the creamy filling with biscuit dough. You can use canned biscuits or homemade biscuit dough. Space them out slightly to allow room for rising. For a golden, buttery finish, brush the tops with melted butter before baking.

Step 4: Bake Until Golden and Bubbly

Preheat your oven to 375°F (190°C). Bake the casserole for 25–30 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling around the edges. If needed, cover with foil halfway through to prevent over-browning while ensuring the center cooks fully.

Step 5: Rest and Serve

Let the casserole rest for 5–10 minutes before serving. This allows the sauce to settle and thicken slightly, making it easier to portion and enjoy.

Recipe Variations & Creative Twists

One of the best things about Creamed Chicken and Biscuits Casserole is how customizable it is. Here are some creative ways to mix it up:

1. Buffalo Chicken Casserole

Spice things up by stirring buffalo sauce into the chicken mixture and topping with blue cheese crumbles before baking. This variation adds bold heat and tangy flavor.

2. Cheesy Chicken and Biscuits

Add a layer of shredded cheddar or mozzarella cheese between the filling and the biscuits. The result is a gooey, cheesy comfort bomb that’s irresistible.

3. Thanksgiving-Inspired Version

Use leftover turkey, stuffing, and green beans instead of chicken and vegetables. Pour in turkey gravy as the base and top with biscuits or leftover mashed potatoes for a holiday remix.

4. Vegetarian Option

Skip the meat and use hearty mushrooms, white beans, or chickpeas along with a vegetable broth-based cream sauce. Add spinach, zucchini, or bell peppers for more color and nutrition.

5. Southern-Style Sausage Gravy and Biscuits

Replace the chicken with cooked breakfast sausage and make a peppery sausage gravy. This version turns the dish into a savory brunch casserole.

6. Puff Pastry or Pie Crust Topping

Swap biscuits for puff pastry or pie crust for a more pot-pie-style casserole. It gives a flaky, buttery crunch on top of the creamy filling.

Serving Suggestions

Creamed Chicken and Biscuits Casserole is a satisfying meal on its own, but thoughtful sides and pairings can elevate it even further. Since it’s rich and creamy, it pairs well with something fresh and light to balance the heaviness.

A crisp green salad with a tangy vinaigrette adds refreshing contrast. Steamed green beans, sautéed kale, or roasted Brussels sprouts are excellent vegetable sides that keep the meal wholesome. For extra Southern flair, serve it with coleslaw or a side of pickled vegetables to cut through the creaminess.

If you’re preparing this dish for brunch or a larger gathering, consider serving it alongside scrambled eggs, fruit salad, or even a breakfast sausage platter for a full spread. A drizzle of hot honey or a dollop of cranberry sauce can offer a sweet-savory contrast that makes the dish pop.

For beverages, sweet tea, lemonade, or light white wines like Chardonnay or Pinot Grigio complement the dish well. If you’re serving this in colder months, a warm apple cider or light beer also pairs nicely.

Whether served solo or with sides, this casserole fits effortlessly into a weeknight dinner, weekend brunch, or a comforting holiday meal.

Make-Ahead and Storage Tips

One of the best things about this casserole is how easily it fits into meal prep routines. You can prepare the creamy chicken mixture up to two days in advance and store it in the refrigerator. When you’re ready to bake, simply pour it into the baking dish, top with biscuits, and bake as directed. If using canned biscuit dough, wait to open and place them just before baking to keep them fresh.

To freeze the casserole, prepare everything up to the point of baking but don’t add the biscuits yet. Store the filling in a freezer-safe container and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight, transfer to a baking dish, top with biscuits, and bake as usual—adding a few extra minutes to account for the colder filling.

Leftovers can be stored in the fridge for up to 3–4 days in an airtight container. Reheat in the oven at 350°F (175°C) to maintain the biscuit texture, or microwave individual portions for a quick meal. If the biscuits begin to soften after refrigeration, placing them under the broiler for 2–3 minutes can help crisp them up again.

Common Mistakes and Troubleshooting

Even simple casseroles can present a few challenges. Here are common mistakes people make with Creamed Chicken and Biscuits Casserole—and how to fix them.

1. Soggy Biscuits

If the biscuits end up soggy on the bottom, it’s likely due to overly thin sauce or overcrowding. Ensure your cream sauce is thick enough before adding it to the baking dish, and leave space between biscuits so steam can escape and allow them to rise properly.

2. Undercooked Biscuits

If your biscuits are golden on top but doughy inside, they may need more time in the oven. Tent the dish with foil to prevent over-browning and bake for an additional 5–10 minutes. Preheating the filling before topping with biscuits also helps them bake evenly.

3. Runny Sauce

A runny sauce can make the dish feel unfinished. To avoid this, cook the roux long enough to remove the raw flour taste, and let the sauce simmer until it thickens before mixing with the chicken. If using canned soup, reduce any added liquid to maintain a creamy consistency.

4. Over-salting the Filling

Pre-seasoned rotisserie chicken or canned broth can quickly push the salt content too high. Taste the sauce before seasoning and consider using low-sodium broth when possible.

5. Dry or Bland Flavor

Don’t skip onions, garlic, and herbs in the sauce. Fresh thyme, parsley, or a dash of hot sauce can dramatically enhance flavor.

Nutrition Information (Approximate)

Here’s an estimate for one serving of Creamed Chicken and Biscuits Casserole, assuming the dish serves 6:

Calories: 450–550 kcal
Protein: 25–30g
Carbohydrates: 35–45g

Fat: 20–28g
Saturated Fat: 10g
Fiber: 3–5g

Sodium: 800–1000mg (varies based on broth and added salt)

To make the casserole healthier, consider the following swaps:

Use low-fat milk instead of whole milk or cream.
Opt for whole wheat or gluten-free biscuits.
Add more vegetables to bulk up the dish and increase fiber.

Choose a low-sodium broth and skip additional salt if using seasoned chicken.

While rich, the casserole can still fit into a balanced diet—especially when served with a light salad or steamed vegetables.

Frequently Asked Questions (FAQs)

Can you make chicken and biscuit casserole ahead of time?

Yes. You can prepare the creamy chicken filling up to 2 days in advance. Store it in the refrigerator and assemble with biscuits just before baking. For best texture, don’t add the biscuits until you’re ready to bake.

Can I use canned soup instead of making the sauce from scratch?

Absolutely. Cream of chicken, mushroom, or celery soup can all work. Mix with a bit of milk or broth to reach your desired consistency. While homemade sauce provides a richer flavor, canned soup makes this a quick, weeknight-friendly meal.

What vegetables go best in this casserole?

Frozen peas, carrots, corn, and green beans are popular choices. Fresh vegetables like mushrooms, broccoli, or spinach can also be used. Make sure harder veggies like carrots are precooked to ensure they’re tender in the final dish.

How do I keep the biscuits from getting soggy?

Start with a thick sauce and avoid overfilling the dish. Leave some space between biscuits for steam to escape. Preheating the filling before baking also helps biscuits cook evenly and stay fluffy on the bottom.

Can I use frozen biscuits on top?

Yes, but thaw them slightly before baking so they cook at the same rate as the casserole. You may need to extend the baking time by 5–10 minutes.

How long does this casserole last in the fridge?

It will keep for 3–4 days in an airtight container. For best results, reheat in the oven to maintain biscuit texture, though microwaving works for speed.

Can I cook it in a slow cooker instead of baking?

You can cook the chicken mixture in a slow cooker, but the biscuits won’t bake well there. If using a slow cooker, transfer the hot filling to a baking dish and top with biscuits before baking in the oven.

Can I substitute turkey for chicken?

Definitely. Turkey is a perfect substitute and especially useful for post-holiday leftovers. Just shred and season as needed before mixing into the sauce.

Final Thoughts & Encouragement to Try

Creamed Chicken and Biscuits Casserole is more than just a meal—it’s a comforting ritual that brings warmth to the table. Whether you’re looking for a hearty family dinner, a cozy winter bake, or a creative way to use up leftovers, this casserole checks every box. It’s flexible enough to accommodate your pantry staples, yet rich and flavorful enough to feel special.

Don’t worry about making everything from scratch unless you want to—this recipe is designed to be as easy or as gourmet as you like. You can keep it simple for busy weeknights or get creative with fresh herbs and homemade biscuits on weekends.

Give it a try, and don’t be afraid to add your own twist. Once you’ve made it once, you’ll find yourself coming back to it again and again. It’s comfort food, done right—and always worth a spot on your table.

Creamed Chicken and Biscuits Casserole

Author: Hamza

Print Recipe

Description

Creamed Chicken and Biscuits Casserole is the ultimate comfort food—creamy, savory chicken and vegetables baked under a layer of golden, fluffy biscuits. Perfect for weeknight dinners, holiday leftovers, or cozy family meals, this one-dish recipe comes together quickly and can be made with pantry staples or elevated with homemade components. It’s hearty, customizable, and kid-friendly, making it a dependable favorite for any occasion.

Ingredients

Scale

1 1/2 tsp butter
1 small onion, chopped

2 pounds cooked chicken, cut or shredded
1 can cream of chicken soup
1/2 cup mayonnaise

1 cup milk
1/2 cup roasted red pepper, chopped
1 1/2 cups mild cheddar cheese, shredded

1 can refrigerated biscuit dough

Instructions

Preheat your oven to 350°F (175°C) and grease a baking dish with butter or non-stick spray.
In a skillet over medium heat, melt 1 1/2 teaspoons of butter. Add chopped onion and sauté for about 5 minutes, until softened.

In a large mixing bowl, combine the sautéed onion, cooked chicken, cream of chicken soup, mayonnaise, milk, and chopped roasted red peppers. Stir to coat the chicken evenly.
Spread the chicken mixture evenly in the greased baking dish. Bake in the oven for 15 minutes.
Remove the dish from the oven. Sprinkle 1 cup of shredded cheddar cheese over the chicken mixture. Arrange the biscuit dough on top and sprinkle with another 1/2 cup of cheddar cheese.

Return the dish to the oven and bake for 20 minutes, or until biscuits are golden brown and cheese is bubbly.
Let the casserole sit for a few minutes before serving. Serve hot and enjoy with a side salad if desired.

Notes

Chicken Options: Rotisserie chicken, shredded leftover chicken, or even turkey all work well. Make sure it’s cooked and seasoned before adding to the casserole.
Vegetables: Frozen mixed vegetables (peas, carrots, corn, green beans) are convenient, but fresh or canned can also be used—just ensure they’re cooked or tender.

Biscuit Choices: Store-bought refrigerated biscuit dough keeps prep easy, but homemade biscuits can add a rustic, from-scratch flavor. Avoid layering biscuits too closely so they bake evenly.
Make-Ahead Tip: The creamy chicken mixture can be made up to 2 days in advance and stored in the fridge. Add biscuits and bake just before serving.
Freezer Instructions: Freeze the filling without the biscuits for up to 3 months. Thaw overnight in the fridge, top with biscuit dough, and bake as directed.

Serving Tip: Let the casserole rest 5–10 minutes after baking so the sauce thickens slightly and slices more cleanly.
Variations: Add shredded cheese for richness, hot sauce for heat, or swap in vegetables like mushrooms or spinach for a fresh twist.