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Easy Chicken Biscuit Topped Casserole

Here's how you make Easy Chicken Biscuit Topped Casserole
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  • Servings: 8
  • Prep: 15m
  • Cook: 23-30m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 cans (10 ounce each) condensed cream of chicken soup, undiluted (can use one can each cream of chicken and cream of mushroom)
  • 1/3 cup half and half
  • 1 tablespoon all-purpose flour
  • 2 teaspoons garlic powder (garlic lovers can increase to 1-1/2 teaspoons)
  • 1/4 teaspoon fresh ground black pepper, or to taste
  • 3 cups cheddar cheese, grated (divided)
  • 1/3 cup Parmesan cheese, freshly grated
  • 1 can (10 ounce) corn kernels, well drained (can use 2 cans or or use 1-1/2 cups of your choice frozen mixed vegetables, thawed)
  • 1 can (10 ounce) sliced mushrooms, drained
  • 1 1/2 cups mayonnaise (do not use salad dressing)
  • 4 chicken breasts, cooked and cubed (can use cooked leftover turkey)
  • 1 small onion, finely chopped
  • Salt, optional (and as needed, watch the salt, the condensed soups and Parmesan cheese already have lots of sodium)
  • 1 can (16 ounce) can refrigerated biscuits (use Pillsbury Grands)
  • Melted butter (use as much as you like)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 375 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.

  • Step 2: In a small bowl whisk the light cream with flour until smooth.

  • Step 3: In a saucepan combine both soups with garlic powder, fresh ground black pepper, Parmesan cheese, chopped onion and mayo; bring to a boil over medium heat stirring constantly. Slowly pour in the cream mixture; stirring constantly until bubbly and thickened.

  • Step 4: Reduce heat to medium-low; mix in the cooked chicken, corn kernels, mushrooms and 1 cup packed shredded cheddar cheese; bring back to a simmer and cook uncovered stirring frequently for about 12-15 minutes (the mixture will be thick but will thin slightly when baked).

  • Step 5: Transfer hot mixture to prepared baking dish (the dish will be quite full and it does bubbly up quite a lot so I recommend putting the baking dish onto a 15 x 10-inch baking sheet to catch any spills)

  • Step 6: Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely). Brush each biscuit with melted butter. Sprinkle 1 cup (or more) shredded cheese around each of the biscuits. Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.

We hope you enjoy this recipe!

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