Chicken and Biscuit Casserole

by Anne Papina on February 4, 2003

Prompted by a craving for comfort foods and the non-stop ads for those chicken & biscuit everything-in-one-box meals, I went on a search for a quick & easy chicken pot pie type recipe. Here it is with a few variations, and boy is it YUMMY

Chicken and Biscuit Casserole
Prep time
Cook time
Total time
Recipe type: Main
  • ½ lb bacon, fried & crumbled
  • 3 cups cubed, cooked chicken
  • 1 10oz package of frozen mixed veggies (I used one with peas, carrots, corn & green beans)
  • 1½ cups shredded cheddar (or a blend of your favorite hard cheeses)
  • ¾ cup milk
  • 1 can cream of mushroom soup (cream of celery can be substituted)
  • 1½ cup bisquick
  • ⅔ cup milk
  • 1 can french fried onions
  1. Preheat oven to 400F.
  2. Grease one 8x12 inch baking pan.
  3. In a large bowl, combine bacon, chicken, veggies, and one cup of the cheese. Pour into baking pan.
  4. In a separate bowl, combine soup and ¾ cup milk, then pour evenly over chicken mixture.
  5. Bake covered for 15 minutes.
  6. While that's baking, in a large bowl combine biscuit mix, milk & ½ can of the onions; mix thoroughly.
  7. Remove pan from oven, and drop rounded teaspoons full of the biscuit mixture around the edge of the pan.
  8. Bake uncovered for 15-20 minutes or until the biscuits are golden brown.
  9. Top with remaining cheese & onions, and return to the oven for another 2 or 3 minutes or until the onions are toasted.
  10. Serve hot with a tossed salad and a crisp lager.


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