Chicken and Biscuits Casserole

Here’s a cozy little casserole that brings big comfort without filling your fridge with days of leftovers. This Chicken and Biscuits Casserole is a scaled-down, no-fuss dinner for two—tender chicken, creamy sauce, colorful veggies, and golden drop biscuits baked right on top. Whether you’ve got leftover rotisserie chicken or just want a fuss-free weeknight meal, this one’s as satisfying as it is simple.

Why I Love This Recipe

Back when I used to cook for a big household, casseroles were a lifesaver. But now that it’s mostly just the two of us at the dinner table, I’ve learned how to shrink down those hearty favorites without losing the magic. This version still delivers that rich, creamy filling and buttery biscuit topping, but in a portion that won’t leave you eating leftovers all week. It fits perfectly in a small 5×7-inch baking dish and feels like a proper homemade meal—warm, filling, and deeply comforting.

Why You’ll Love This Too

• Quick and Easy – With cooked chicken and frozen veggies, it comes together fast.
• Small Batch – Designed for two hungry people. No waste, no fuss.
• Flavor-Packed – The sauce is creamy, savory, and completely homemade.
• Flexible – Use what you have—rotisserie chicken, jarred mushrooms, or even a shortcut biscuit mix if you’re in a rush.

Ingredients You’ll Need

For the Casserole

• Mushrooms – Baby bella or cremini are ideal, but any mushrooms work. You can also use celery if you want to switch things up.
• Chicken Broth – Adds depth to the sauce. I always keep a little extra in the fridge for soups or rice dishes.
• Heavy Cream – For that luscious texture.
• Sour Cream – Adds a gentle tang and smoothness.
• Cooked Chicken – Leftovers, rotisserie, or a quick poached chicken breast all do the trick.
• Frozen Mixed Vegetables – My go-to is the classic mix of peas, carrots, green beans, and corn. Use what’s on hand.

For the Drop Biscuits

• All-Purpose Flour
• Baking Powder
• Sugar
• Salt
• Cold Butter
• Milk

(Exact amounts are in the recipe card below.)

Variations to Try

• Cheesy Biscuits – Add a handful of shredded cheddar to the biscuit dough.
• Spicy Twist – A pinch of cayenne or chopped jalapeños can liven up the sauce.
• Turkey Version – Perfect for using up Thanksgiving leftovers.
• No Biscuits? – Pour the filling over rice, noodles, mashed potatoes, or toasted bread.

How To Make Chicken and Biscuits Casserole

Here’s how I do it step-by-step. It’s quick and straightforward, perfect for a weeknight dinner.

Preheat and Prep

• Set your oven to 400°F (200°C).
• Lightly butter a 5×7-inch (or similar) baking dish.

Make the Biscuit Dough

1. In a bowl, whisk together the flour, baking powder, sugar, and salt.
2. Add cold butter and work it in with your fingers or a pastry cutter until crumbly.
3. Stir in the milk just until the dough comes together—don’t overmix!

Prepare the Filling

1. Heat a skillet over medium, melt some butter, and cook diced onions for about 2 minutes.
2. Turn up the heat and add mushrooms, garlic, salt, and pepper. Cook until the mushrooms release their moisture and start to brown—3 to 4 minutes.
3. Add the broth and bring to a gentle simmer.
4. Stir in the cream and Italian seasoning, simmer for another 2 minutes.
5. Add sour cream, stir until smooth, and cook a few more minutes until thickened.
6. Mix in the cooked chicken and frozen vegetables. Taste and adjust salt if needed.

Assemble and Bake

• Spoon the filling into your prepared dish.
• Drop spoonfuls of biscuit dough on top. They don’t need to be perfect—just spaced evenly.
• Bake for 15 to 17 minutes, until the biscuits are golden brown.
• Let it rest for 5 minutes before digging in—the sauce will settle and thicken slightly.

A Few Practical Tips

• Choose the Right Dish – A 5×7, 6×6, or 7-inch round baking dish keeps the balance between filling and biscuits just right.
• Don’t Overwork the Dough – Mix just until combined so your biscuits stay soft and fluffy.
• Taste Before Baking – Give the sauce a taste before adding the biscuits and adjust seasoning if needed.
• Use a Rimmed Baking Sheet – Place the dish on one to catch any potential overflow.
• Let It Cool Slightly – Trust me, it’s worth the wait.

Serving Suggestions

This casserole can stand on its own, but if you want to round it out with a side, here are a few small batch favorites that pair beautifully:

• A crisp Brussels sprouts salad with a citrusy dressing.
• Fresh tomato salad with a splash of olive oil and vinegar.
• A scoop of ambrosia if you’re craving a sweet contrast.
• Or a side of baked brown rice to soak up the sauce.

Yield: 2

Chicken and Biscuits Casserole

Print

This chicken and biscuits casserole is creamy, hearty, and topped with buttery drop biscuits baked until golden. Made with pre-cooked chicken and frozen vegetables, it’s quick to prep and perfectly portioned for two.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

For the Biscuits:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• 3 tablespoons cold butter, cut into ¼ inch pieces
• ½ cup milk

For the Casserole:

• 1 tablespoon butter
• ½ cup chopped onions
• ½ cup sliced mushrooms
• 2 cloves garlic, minced
• ¼ teaspoon kosher salt (or ⅛ teaspoon regular salt)
• ¼ teaspoon coarsely ground black pepper
• ¾ cup chicken broth
• 6 tablespoons heavy cream
• ½ teaspoon Italian seasoning
• 4 tablespoons sour cream
• 2 cups cooked, diced or shredded chicken
• 1 cup frozen mixed vegetables

Instructions

1. Preheat the oven to 400°F (200°C).Lightly butter a 5×7-inch baking dish and set aside.
2. To Make the Biscuits:In a large bowl, whisk together flour, baking powder, sugar, and salt.
3. Add cold butter and mix with fingers or a pastry blender until the texture resembles coarse sand.
4. Pour in milk and stir just until the dough comes together. Set aside.
5. To Make the Casserole: Heat a 10-inch skillet over medium heat. Add butter and melt, then add onions and cook, stirring often, until translucent, about 2 minutes.
6. Increase heat to medium-high. Add mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, for 3 minutes. If mushrooms begin to stick, add a bit more butter.
7. Pour in chicken broth and bring to a simmer.Stir in heavy cream and Italian seasoning.
8. Simmer while stirring for 2 minutes.Add sour cream and stir until smooth. Continue cooking for 2–3 more minutes until the sauce thickens.Stir in chicken and frozen vegetables.
9. Taste and adjust seasoning if necessary.Spoon the mixture into the prepared baking dish.
10. Assemble and Bake:Drop biscuit dough by rounded spoonfuls over the casserole, spacing them evenly. Some of the filling may show through.Bake for 15–17 minutes, until biscuits are golden brown and cooked through.
11. Let cool slightly before serving. Serve hot and enjoy

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 1007Total Fat 56gSaturated Fat 31gTrans Fat 2gUnsaturated Fat 19gCholesterol 235mgSodium 1645mgCarbohydrates 77gFiber 8gSugar 14gProtein 49g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Frequently Asked Questions

How do I store leftovers?
Let the casserole cool completely, then cover and refrigerate. It’ll keep well for up to 3 days. Reheat gently in the oven or microwave.

Can I freeze it?
Yes, but freeze it before baking for best results. Assemble everything up to the biscuit topping, then wrap tightly and freeze. When ready to cook, thaw in the fridge overnight and bake as directed.

Can I make it ahead?
Absolutely. You can prep the filling and biscuit dough separately, store them in the fridge, and assemble just before baking.

Got Leftover Ingredients?

Don’t let them go to waste. Here’s what you can do:

• Mushrooms – Try a small mushroom risotto or sauté them with garlic and herbs.
• Sour Cream – Stir into mashed potatoes or make a quick creamy dip.
• Chicken Broth – Use in soups, gravies, or to cook rice.
• Frozen Veggies – Toss them into a frittata or stir-fry.

This chicken and biscuits casserole is the kind of meal that feels like a warm hug—simple, hearty, and full of flavor. Whether it’s just you and your partner or you’re cooking for yourself and saving a little for tomorrow, this dish delivers cozy satisfaction every time.

Try other recipes:

• Creamy Cajun Chicken Pasta
• Buffalo Chicken Wings
• Buffalo Chicken