This scrumptious meal features tender, shredded chicken and frozen veggies (I mean, can you even tell?). It’s all wrapped up in the most divine, velvety sauce you can imagine. And guess what? That sauce is totally homemade! But here’s the secret to making it extra fabulous: add just a splash of sherry. It’s not required, but trust me, it’s so worth it!
Alright, ladies! So, this isn’t your typical “cheesy” casserole, but it does have a bit of cheese action going on. Just sprinkle a teensy amount on top of the casserole, and then give those biscuits a generous pinch of cheese love, too. Oh, and don’t forget to drizzle some melted butter on those babies! Yum!
Even though they’re just the store-bought, pop-open kind (you know, the cute, little, flaky ones?), they totally steal the spotlight. That sprinkling of cheese and butter on top creates the most amazing crispy texture! Seriously, I can’t think of a better word for it – they’re just crispity! That’s the perfect description!
Storing Your Chicken & Biscuit Casserole:
- Let’s be real, this casserole is absolutely divine when it’s fresh and piping hot from the oven. But don’t worry, if you happen to have leftovers, you’ll still be happy to enjoy it for round two.
- My go-to method for reheating is to use the microwave. Just take the biscuit off the top and flip it over. After you’ve warmed up the casserole, place the biscuit back on top, right side up. It’ll still taste delish, promise!
Which Chicken Should You Choose for This Recipe?
- Shredded chicken is the way to go for this dish. You can either boil some chicken and shred it yourself or save time with a store-bought rotisserie chicken. Both choices work like a charm!
- If you’re in a pinch and don’t have fresh chicken available, canned chicken can work, too. Just be aware that it might give you slightly different results, but it’s still totally doable.
Chicken & Biscuit Casserole
Ingredients
- Cooking spray
- 1 tablespoon of butter
- ⅓ cup onion chopped
- ⅓ cup red bell pepper chopped
- 4 cups chicken breast cooked and shredded
- 1 can 10 ¾ oz cream of chicken soup
- 1 bag 8 oz frozen vegetables
- 1 cup milk
- 2 tablespoons of mayonnaise
- 1 ½ cups shredded cheddar cheese
- 1 can refrigerated biscuits 8 count
Instructions
- Preheat your oven to 350°F and give the bottom and sides of a casserole dish a generous spritz of cooking spray.
- In a skillet, melt the butter and sauté the onions and red bell peppers until they’re nice and tender.
- In a medium-sized bowl, mix together the sautéed veggies, cooked chicken, cream of chicken soup, frozen vegetables, mayo, and milk until everything’s combined and looking delish.
- Spoon the mixture into the prepared casserole dish and pop it in the oven for 15 minutes.
- After 15 minutes, take the casserole out and sprinkle half of the cheddar cheese on top of the chicken mixture.
- Now it’s time for the biscuits! Arrange them on top of the cheese layer.
- Sprinkle the remaining cheddar cheese over the biscuits, and bake for another 20 minutes, or until the cheese is all melty and the biscuits are golden brown and cooked through. Enjoy your masterpiece!
