Chicken and Biscuit Casserole

5 from 1 vote

Chicken and Biscuit Casserole

This Chicken and Biscuit Casserole is both hearty and easy to make for a weeknight meal. With 15 minutes of prep, it's comfort food that the whole family will love (even picky eaters!).

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: casserole, chicken

Servings: servings

Calories: 274kcal

Ingredients

Chicken Base

2 cups alfredo sauce jarred or homemade
1/3 cup water
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
3 cups shredded cooked chicken
2 cups fresh or frozen green beans or broccoli

Biscuit Topping

1 cup milk
1 cup shredded mozzarella cheese
11 ounce box Cheddar Bay Biscuit Mix
2 tablespoons melted salted butter
1/2 teaspoon dried dill weed optional

Instructions

Chicken Base

Preheat oven to 375°F. Grease a 13x9-inch baking dish with butter or nonstick cooking spray.
In a large bowl, mix together Alfredo sauce, water, mozzarella cheese, parmesan cheese, garlic powder, onion powder, and black pepper.
Fold in the cooked chicken and green beans or broccoli (if using).
Pour the mixture in the prepared baking dish and spread evenly.

Biscuit Topping

In a medium mixing bowl, stir together milk, cheese, and the Cheddar Bay biscuit mix.
Dollop 15 scoops of the mixture over the chicken base.
Bake 22-25 minutes or until the biscuits are cooked through and golden brown.
In a small mixing bowl, whisk together the melted butter seasoning packet, and dill weed (if using). Brush on top of the biscuits. Serve hot.

Notes

Storage:

Store any leftover Chicken and Biscuit Casserole in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through, a couple of minutes.

This biscuits casserole freezes well too! Simply cover and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 300ºF for 10 to 15 minutes until warm.

If you want to make this in advance, just bake and then cool too room temperature to store. Reheat fully in the oven before serving.

You can also assemble the filling in advance and hold in the fridge. When you're ready to serve, mix up the biscuit mix, top and bake fresh.

Tips:

Grate mozzarella from the block. This helps so much with getting the perfect gooey consistency. The pre-shredded cheese can have a powdery film on it that prevents it from melting as nicely.
If you prefer not to use cheddar bay biscuit mix, you can opt for regular as well. We just love that this biscuit mix is seasoned with lots of flavor!
If you want to make the biscuit mix from scratch, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons sugar, 1 1/2 teaspoons garlic powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Optional: add 1/4 teaspoon Old Bay Seasoning. For the seasoning packet substitute, you can instead use 1/2 teaspoon garlic powder and 1/4 teaspoon each onion powder and dried parsley.
To make a homemade Alfredo sauce substitute, melt 4 tablespoons butter in a saucepan over medium heat and sauté 2–3 minced garlic cloves for about 30 seconds. Stir in 1 cup heavy cream and let it gently simmer for 3–5 minutes to thicken slightly. Reduce the heat to low and whisk in 1 cup of freshly grated Parmesan cheese. Season with about ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg if desired. If the sauce is too thick, add a splash of milk; if it’s too thin, simmer a bit longer.
Use rotisserie or leftover chicken to cut down on prep time. I love to just grab a rotisserie chicken from the store, it keeps the assembly around 15 minutes!
Customize with other spices, cheeses, and veggies. Have fun with this casserole! Add baby spinach, frozen peas, green beans, or carrots for more vegetables. Swap the mozzarella for parmesan or Monterey Jack. You can even use other spices like cayenne for heat or smoked paprika for a hint of smokiness.

Nutrition

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