Cheesy Chicken and Biscuit Casserole
Some of my favorite recipes come from our family friend, Jo. She always makes simple, easy, and delicious meals. This Cheesy Chicken and Biscuit Casserole is no different.

I’ve shared a couple of Jo’s famous recipes on here before.
Her Creamy Italian Pasta Salad is, by far, my favorite pasta salad in the world!
Her Creamy Cucumber and Onion Salad is one of the most viewed recipes on this blog.

Of course, this chicken bake is written down in our family’s favorite cookbook, but it had become lost among my usual monthly meal rotations.
Until I was trolling through old recipes during the COVID-19 lockdown and this came back to the surface.

It was during a point in the pandemic, where we weren’t venturing out to get groceries much and were trying to “make due” with what was available at home in our pantry and freezer.

This casserole fit the bill.
With just a few simple ingredient, the one pan meal comes together in no time.
A can of Grands! Flaky Layers Biscuits.
Cooked Chicken.
Shredded Cheddar Cheese.
And a little milk.

Assemble it all together and bake.
This casserole is “forking” good.


Cheesy Chicken and Biscuit Casserole
This Cheesy Chicken and Biscuit Casserole is a simple & easy recipe that the whole family will love. One pan meal that uses cooked chicken & Grands biscuits
Ingredients
- 1 can (10.5 oz) Cream of Chicken Soup
- 2/3 cup Shredded Cheddar Cheese, divided
- 1/4 cup Milk
- 1 pkg Grand's Flaky Layers Biscuits (8 count)
- 1 1/2 cups Cooked Chicken, shredded
Instructions
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Into a bowl, mix together cream of chicken soup, milk, and 1/3 cup of cheddar cheese.
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Pour a small amount of the soup mixture into a greased 8×8 inch baking pan.
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Open the can of biscuits. Separate and roll/flatten out each biscuit.
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In a bowl, combine shredded chicken and remaining 1/3 cup of cheddar cheese.
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Divide mixture between the 8 biscuits. Then seal the biscuit and place seam side down into baking pan on top on soup.
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Then cover all the biscuits with the remaining soup mixture.
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Bake at 350°F for 25-30 minutes or until golden brown and bubbling.
Recipe Notes
*Use leftover rotisserie chicken or a 13 oz can of cooked chicken (found by the canned tuna in the grocery store)
*Can double recipe and put into a 9×13 inch baking pan
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