A comforting casserole made with chicken, cream soups, milk, mixed vegetables, and refrigerated biscuits—warm, creamy, and pure comfort food.

I don’t make Creamed Chicken and Biscuits Casserole when I’m feeling fancy or inspired. I make it when the day’s been long, my patience is thin, and I want dinner to feel like a deep breath. You know those evenings when everyone’s hungry but no one wants to decide anything? Yeah. Those.

The first time I made this casserole, I was half-exhausted and fully uninterested in trying something new. I needed dependable. Something that felt familiar, like the kind of meal you’d eat at the table with mismatched chairs and a dog waiting for crumbs. As it baked, the biscuits puffed up and the sauce bubbled around the edges, and I remember thinking, Okay… this feels right.

Now, every time I make this chicken and biscuits casserole, it brings that same calm energy. It’s not flashy. It doesn’t need to be. It’s cozy in a very real, everyday way—and honestly, I trust recipes like that the most.

Why you’ll Love this Creamed Chicken and Biscuits Casserole?

There’s something quietly brilliant about this Creamed Chicken and Biscuits Casserole. The chicken stays tender, the vegetables give it just enough balance, and the creamy sauce pulls everything together without feeling heavy or overdone. Then there are the biscuits—golden on top, soft underneath, soaking up the sauce like they know exactly what they’re doing.

Is it groundbreaking? No. Is it reliable? Absolutely. It’s the kind of dinner you make when you don’t want surprises. The kind that makes people go back for seconds without saying much. And sometimes that’s the highest praise.

Ingredient Notes

This chicken and biscuits casserole keeps things simple, but each ingredient has a reason for being here.

• Cream of Potato Soup: This adds body and richness without shouting over everything else. It’s subtle, but it matters.
• Cream of Chicken Soup: Brings in that familiar savory flavor that makes this dish feel like comfort food.
• Milk: Loosens the sauce so it’s creamy instead of thick and heavy.
• Thyme & Poultry Seasoning: Just enough to make it taste like something you’d recognize from childhood dinners.
• Black Pepper: A quiet balance to all the creaminess.
• Mixed Frozen Vegetables: Easy, practical, and totally acceptable here—just drain them well.
• Cooked Chicken: Rotisserie chicken is my go-to. No judgment if you use leftovers.
• Refrigerated Biscuits: They bake right on top and do most of the work for you. You won’t need all of them, and that’s okay.

How to Make Creamed Chicken and Biscuits Casserole?

1. Start by preheating your oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick spray and set it aside. Nothing fancy here.
2. In a large bowl, whisk together the cream of potato soup, cream of chicken soup, milk, thyme, poultry seasoning, and black pepper. You want it smooth and cohesive before moving on—this is your sauce base.
3. Stir in the drained vegetables and cooked chicken until everything is coated and evenly mixed. Pour the filling into your prepared baking dish and spread it out.
4. Cut the biscuits into quarters and scatter them over the top. Don’t overthink it. This is a casserole, not a geometry exam.
5. Bake for 25–30 minutes, until the filling is bubbling and the biscuits are cooked through. To check, lift one from the center and make sure the bottom isn’t doughy. If the biscuits need more color, slide the dish under the broiler for a minute or two—but stay close. Biscuits burn fast when they feel like it.
6. If the tops are golden but the casserole needs more time, loosely tent it with foil and let it finish baking.

Storage Options

This Creamed Chicken and Biscuits Casserole keeps well in the fridge for about 3–4 days. Cover it tightly and reheat in the oven if you have time, or microwave individual portions when you don’t. The biscuits soften a bit, but the flavor holds up—sometimes even better the next day, honestly.

Variations & Substitutions

This casserole is flexible, which is part of why I keep coming back to it.

• Different Vegetables: Peas and carrots, corn, or green beans all work.
• Turkey Instead of Chicken: Especially good after the holidays.
• Extra Creamy: Add a splash more milk if you like a looser sauce.
• Cheesy Version: A handful of shredded cheddar or mozzarella never hurts.

Ever tweak a recipe once and then quietly decide your version is the best version? Same.

What to Serve With Creamed Chicken and Biscuits Casserole?

This chicken and biscuits casserole is hearty, so I usually keep sides simple. A green salad or steamed veggies help balance things out. Or don’t. Some nights, the casserole is the plan.

FAQ

Can I make this ahead of time?
Yes. Prep the filling ahead, refrigerate it, and add the biscuits right before baking.

Why are my biscuits doughy underneath?
They need more time. Check the center and tent with foil if the tops are browning too fast.

Can I use homemade biscuits?
You can, but refrigerated biscuits bake more evenly in this dish.

If you’re craving a dinner that feels warm, familiar, and just a little forgiving, this Creamed Chicken and Biscuits Casserole might be exactly what you need. Try it once and see—does it feel like one of those recipes you’ll keep coming back to?

Creamed Chicken and Biscuits Casserole

A comforting Creamed Chicken and Biscuits Casserole made with tender chicken, mixed vegetables, and a rich cream sauce, finished with fluffy baked biscuits for a hearty, family-style dinner.

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Keyword: Creamed Chicken and Biscuits Casserole

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

• 1 can 10.5 oz cream of potato soup
• 1 can 10.5 oz cream of chicken soup
• 1 cup milk
• ½ teaspoon dried thyme
• ½ teaspoon dried poultry seasoning
• ¼ teaspoon ground black pepper
• 1 bag 12 oz mixed frozen vegetables thawed and well drained
• 4 cups cooked chicken cut into bite-sized pieces
• 2 cans 12 oz each refrigerated biscuits cut into quarters Note: Approximately 1½ cans are typically sufficient

Instructions

• Preheat the oven to 350°F (177°C). Lightly grease a 9 × 13-inch baking dish with nonstick cooking spray and set aside.
• In a large mixing bowl, whisk together the cream of potato soup, cream of chicken soup, milk, dried thyme, poultry seasoning, and black pepper until the mixture is smooth and well combined.
• Add the thawed and well-drained mixed vegetables and the cooked chicken to the bowl. Stir gently until all ingredients are evenly coated with the cream sauce.
• Transfer the mixture to the prepared baking dish, spreading it evenly across the bottom.
• Arrange the quartered biscuit pieces evenly over the top of the casserole.
• Bake uncovered for 25–30 minutes, or until the casserole is bubbling and the biscuits are fully cooked through. To check for doneness, gently lift a biscuit from the center and ensure the bottom is no longer doughy.
• If the casserole is fully heated but the biscuits require additional browning, place the dish under the broiler for 2–3 minutes, watching closely to prevent burning.
• If the biscuits are sufficiently browned before the casserole is fully cooked, loosely tent the dish with aluminum foil and continue baking until the filling is hot and bubbly.

Notes

To prepare this dish gluten free, use certified gluten-free cream of chicken soup and cream of potato soup. Replace the refrigerated biscuits with a gluten-free biscuit dough or serve the casserole filling topped with gluten-free drop biscuits baked separately. Always verify that seasonings and frozen vegetables are labeled gluten free.