Cheesy Chicken Biscuit Casserole
A true dump-and-bake dinner that combines cheesy chicken and biscuits, reminiscent of a comforting chicken pot pie.
When the week gets hectic and my family craves comfort food, this Cheesy Chicken Biscuit Casserole is a lifesaver. It's a true dump-and-bake recipe, which means minimal prep and maximum flavor. Imagine the deliciousness of a chicken pot pie but with cheesy biscuits on top. My kids absolutely love it, and I love how easy it is to whip up.
Instructions
Preheat oven to 375°F. Grease a 9x13 baking dish.
Add all ingredients to a large bowl.
Stir until everything is evenly combined and no dry biscuit mix remains.
Pour mixture into prepared baking dish and spread evenly.
Bake uncovered for 35 to 40 minutes until set in the center and golden on top.
Let rest 5-10 minutes before serving.
Tips for the Best Results
- Make sure to mix the biscuit batter thoroughly so there are no dry spots.
- If the top is browning too quickly, cover with foil in the last 10 minutes of baking.
- You can use rotisserie chicken for a time-saving shortcut.
Variations & Substitutions
- Swap in rotisserie chicken for the shredded chicken.
- Use a dairy-free milk alternative if needed.
- Add a pinch of cayenne for a spicy kick.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. This casserole can also be frozen for up to 2 months.
Reheating
Reheat in the oven at 350°F for 15-20 minutes until warmed through, or microwave on medium power in 30-second intervals until heated.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, just make sure to cook them slightly before adding to the casserole.
Can I make this casserole ahead of time?
Yes, you can assemble it ahead of time and bake just before serving.
What can I use instead of Cheddar Bay biscuit mix?
Regular biscuit mix with added cheddar cheese and Old Bay seasoning works well.
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