Chicken and Biscuit Bake

Chicken and Biscuit Bake is such a good and hearty dinner, and there were no leftovers!

Dinner time sometimes can be a struggle. Finding something the kids will eat and something healthy is impossible. There are times when just compromising for something that’s comforting is good enough for me.

This tasted good and I was looking in my pantry for things that I could make with stuff I already had. We had bought a Costco chicken and I had all that extra meat I was trying to use up. This seemed like the perfect recipe. I made homemade drop biscuits since I didn’t have any store bought ones.

If you want to use store bought you can but these were super good so I recommend making these!

Chicken and Biscuit Bake

Ingredients

2 cans of cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
2 cups frozen peas and carrots
1 cup shredded cheddar cheese
2 cups chopped rotisserie chicken (pre-cooked)
1/2 cup yellow onion

Biscuits

2 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup butter grated (frozen)
1 cup milk, plus more if necessary

Chicken and Biscuit Bake

Directions

1. Preheat oven to 400F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
2. In a large bowl whisk together the cream of chicken soup, milk, garlic powder, seasoning and black pepper. Whisk until fully combined and most of the lumps are gone.
3. Next, add peas and carrots, onions, cheddar cheese and chicken. Stir to combine.
4. Pour this mixture into prepared baking dish.
5. Start making your biscuits.
6. In a mixing bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
7. Gradually stir in milk. Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
8. Scoop dollops of dough onto the top of your prepared casserole.
9. Bake uncovered for about 40-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges. Bake until the biscuits are baked through and browned.
10. If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn’t get any darker but will allow the biscuits to keep cooking.