This casserole combines tender chicken, savory veggies, a creamy sauce, and a golden biscuit crust into one comforting dish—perfect for family dinners or cozy weekends.
Ingredients (Serves 6–8)
For the Filling:
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces )
- 1 cup diced carrots (or ½ cup frozen peas and corn )
- 1 cup diced celery (or 1 small onion, chopped )
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken )
- ½ cup milk (or chicken broth )
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- Salt and pepper to taste
For the Biscuit Crust:
- 1 can (15 oz) refrigerated buttermilk biscuit dough (or 1 package dry mix )
- ½ cup shredded cheddar cheese (optional )
Step-by-Step Recipe 🥄
1. Prep the Chicken & Veggies:
- Preheat oven to 375°F (190°C) . Grease a 9x13-inch baking dish.
- In a skillet, cook chicken over medium heat until browned and cooked through. Remove and set aside.
- In the same skillet, sauté carrots and celery (or onion) until tender (5–7 minutes).
2. Make the Sauce:
- Add cream of mushroom soup, milk, garlic powder, paprika, onion powder, salt, and pepper to the skillet. Stir until smooth.
- Return cooked chicken to the skillet. Mix well to coat.
3. Layer the Casserole:
- Transfer the chicken-veggie mixture to the baking dish.
- Flatten the biscuit dough into ½-inch thick rounds (or use pre-cut dough from the can). Arrange them evenly over the top.
- Sprinkle with cheese (if using).
4. Bake:
- Cover with foil and bake for 20 minutes .
- Remove foil and bake an additional 10–15 minutes until the biscuits are golden and the filling is bubbly.
5. Serve:
- Let cool 5–10 minutes. Serve hot with a side salad or roasted veggies.
