Creamy Chicken and Biscuits Bake

Indulge in comfort food bliss with our Creamy Chicken and Biscuits Bake recipe. Tender shredded chicken, mixed vegetables, and a creamy sauce topped with golden biscuits, baked to perfection. A satisfying meal for any occasion.


1 can (10.5 oz) condensed cream of chicken soup
1/2 cup milk
2 cups cooked, shredded chicken
1 cup frozen mixed vegetables (carrots, peas, corn)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1 can (16.3 oz) refrigerated biscuits (8 biscuits)


Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In a large mixing bowl, combine the shredded chicken and mixed vegetables.
In a separate bowl, whisk together the condensed cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
Pour the soup mixture over the chicken and vegetables, and stir until everything is evenly coated.
Spread the mixture into the prepared baking dish, then sprinkle the shredded cheddar cheese evenly over the top.
Place the biscuits on top of the chicken mixture, spacing them evenly.
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
Allow the casserole to cool for a few minutes before serving.

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