Weeknight Chicken and Biscuits
This Weeknight Chicken and Biscuits casserole is the comfort food shortcut we all need in our lives. If you need a cozy, family-friendly dinner that’s ready fast, this is it!
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This quick and easy Chicken & Biscuits is made with rotisserie chicken (or any cooked chicken you’ve got on hand, leftover chicken would be perfect!), frozen mixed veggies, and refrigerated canned biscuits.
It’s the ultimate busy night dinner (hello sports families) that tastes like you spent hours in the kitchen. Bonus: it bakes up golden and bubbly in just 30 minutes!
Why You’re Going To Love This
- Uses everyday staples like cream of chicken soup and canned biscuits
- Easily customizable based on what you have
- Bakes in one dish for minimal cleanup
- Kid-approved comfort food!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- A large oven proof skillet, or a skillet and a 9×13 baking dish
- Sheet pan for the biscuits
- 1 rotisserie chicken, shredded (or 1 lb cooked, diced chicken breast)
- 2 tbsp unsalted butter
- 10 oz frozen mixed vegetables
- 1/2 tbsp garlic, minced, or garlic powder will work
- Salt and pepper, to taste
- 1 tsp onion powder
- 1 tsp ground sage
- 1 can condensed cream of chicken soup, I like to use the no salt variety
- 1 1/2 cups chicken broth
- 1 can refrigerated buttermilk biscuits (Grands or 12 oz smaller biscuits)
How To Make It
Preheat the oven to 375°F.
Place the refrigerated biscuits on a sheet pan. Prebake the biscuits for half the time listed on the can:
- For Grands biscuits: bake 8 minutes
- For smaller 12 oz biscuits: bake 5 minutes
Sauté the vegetables: In a large saucepan, melt the butter over medium heat. Add the frozen vegetables and cook for 4–5 minutes.
Stir in the garlic, onion powder, sage, salt, and pepper. Cook for 1 minute more.
Add the cream of chicken soup, chicken broth, and shredded chicken. Bring to a low simmer and cook a few minutes until the mixture is warmed through and slightly thickened.
Put it together: If your skillet is oven safe, top the chicken mixture with the partially baked biscuits. If not, spray a 9×13 casserole dish with nonstick spray. Pour the chicken mixture into the dish and top with the partially baked biscuits.
- Return to the oven and bake uncovered for 10–15 minutes, or until the biscuits are golden brown and cooked through.
- Let rest for a few minutes before serving. Enjoy!
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⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Make It Your Own
- Swap in leftover turkey instead of chicken- perfect with leftover Thanksgiving turkey!
- Use fresh chopped veggies if you prefer (just sauté them a bit longer)
- Add a sprinkle of shredded cheese to the filling for an extra indulgent twist
Serving Suggestions
This chicken and biscuits dinner is already a full meal in a pan, but would be great paired with a big side salad or extra veggies. Toss a bag of frozen vegetables in the microwave while the biscuits are baking and call dinner done!
If you have a little more time roasted broccoli, maple glazed carrots or roasted asparagus would be delicious alongside.
FAQ’s
Can I use raw chicken instead of cooked?
Yes—just dice and cook the chicken in a skillet before starting the recipe, or poach it in broth until fully cooked. This adds a few extra minutes but still works great.
What type of biscuits should I use?
Canned buttermilk biscuits work best. Grands will give you big, fluffy topping bites, while smaller biscuits create more even coverage.
Can I make this ahead of time?
Absolutely! Prepare the filling and store it in the fridge for up to 2 days. When you’re ready to bake, warm the filling on the stove, top with prebaked biscuits, and finish in the oven.
What if I don’t have cream of chicken soup?
You can use cream of mushroom or even cream of celery in a pinch. For a homemade version, stir together a quick roux with butter, flour, and milk or broth.
More Weeknight Wonders
- Sloppy Joe Pasta
- Bruschetta Chicken Pasta
- Taco Skillet
- Sheet Pan Chimichurri Steak Kebabs
- Cheesy Chicken Bacon Crescent Braid
- Sheet Pan Quesadillas
Hits The Spot
This Weeknight Chicken & Biscuits recipe proves that comfort food doesn’t have to be complicated. Whether you’re feeding a crowd or just trying to stretch leftovers, it’s a satisfying, budget-friendly dinner you’ll come back to again and again. So pop open that biscuit can, grab your rotisserie chicken, and get ready for the easiest cozy meal of the week!
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Weeknight Chicken and Biscuits
Equipment
Ingredients
Method
- Preheat the oven to 375°F.
- Place the biscuits on a sheet pan. Prebake the biscuits for half the time listed on the can: For Grands biscuits bake 8 minutes. For smaller 12 oz biscuits bake 5 minutes
- In a large saucepan, melt the butter over medium heat. Add the frozen vegetables and cook for 4–5 minutes.
- Stir in the garlic, onion powder, sage, salt, and pepper. Cook for 1 minute more.
- Add the cream of chicken soup, chicken broth, and shredded chicken. Bring to a low simmer and cook a few minutes until the mixture is warmed through and slightly thickened.
- If you are using an oven safe skillet, top the chicken mixture with the partially cooked biscuits. If not, spray a 9×13 casserole dish with nonstick spray. Pour the chicken mixture into the dish and top with the partially baked biscuits.
- Place in to the oven and bake uncovered for 10–15 minutes, or until the biscuits are golden brown and cooked through.
- Let rest for a few minutes before serving. Enjoy!
So so good!
This was delicious! I did not have Cream of Chicken soup but improvised by making my own thickener with flour and milk-shaken in jar. Added to chicken broth. I also added shredded cheese. Delicious! Thanks Steph!
Woo! Thanks for sharing!