introduction

This Chicken and Biscuit Casserole is easy and warm. It uses rotisserie chicken, frozen vegetables, and a biscuit mix. It cooks in one dish and makes a simple family meal. If you want another easy chicken bake, see this easy chicken casserole with Ritz crackers for a different twist.

why make this recipe

It is fast to put together.
It uses ready-made ingredients so you save time.
The biscuit top gets golden and the filling stays soft.
Kids and adults both like it.

how to make Chicken and Biscuit Casserole

Preheat your oven to 350°F (175°C).
Pour melted butter into a large baking dish.
Layer the pulled rotisserie chicken evenly on top of the butter.
Add the mixed frozen vegetables over the chicken.
In a separate bowl, combine the Red Lobster Biscuit Mix and milk, then pour this mixture over the vegetables.
Bake in the oven for about 30-35 minutes until the biscuit topping is golden brown and cooked through.
Serve hot and enjoy!

For a different flavor idea, you can read a recipe for a French onion and chicken bake like this French onion chicken orzo casserole.

Ingredients :

1 stick of butter, melted, 4 cups pulled rotisserie chicken, 3 cups mixed frozen vegetables, 1 package Red Lobster Biscuit Mix, 1 cup milk

Directions :

Preheat your oven to 350°F (175°C).
Pour melted butter into a large baking dish.
Layer the pulled rotisserie chicken evenly on top of the butter.
Add the mixed frozen vegetables over the chicken.
In a separate bowl, combine the Red Lobster Biscuit Mix and milk, then pour this mixture over the vegetables.
Bake in the oven for about 30-35 minutes until the biscuit topping is golden brown and cooked through.
Serve hot and enjoy!

how to serve Chicken and Biscuit Casserole

Serve this casserole hot from the oven. Add a simple green salad on the side. Spoon gravy or extra melted butter over the top if you like more sauce. It goes well with steamed greens or a side of bread.

how to store Chicken and Biscuit Casserole

Cool the casserole to room temperature before storing.
Cover and keep in the fridge for up to 3 days.
To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Reheat in the oven at 350°F (175°C) until hot, about 20-25 minutes.

tips to make Chicken and Biscuit Casserole

Use fully cooked rotisserie chicken to save time.
Do not overfill the dish so the biscuit topping bakes well.
Let the casserole sit 5 minutes after baking to set the topping.
If the top browns too fast, cover with foil for the last 10 minutes of baking.

variation (if any)

Add a can of cream of chicken soup for a creamier filling.
Mix in shredded cheddar cheese under the biscuit layer for more flavor.
Swap frozen mixed vegetables for peas and carrots or broccoli.

FAQs

Q: Can I use homemade biscuit dough instead of the mix?
A: Yes. Use your favorite biscuit dough and spread it over the vegetables before baking.

Q: Do I need to thaw the frozen vegetables?
A: No. You can add them frozen. They will cook during the baking time.

Q: Can I use raw chicken?
A: It is safer to use cooked chicken. If you use raw, cut it small and increase baking time until the chicken is fully cooked.

Q: How do I make it less rich?
A: Use low-fat milk and reduce the butter to 2/3 stick. You can also add more vegetables.

Q: Can I make this in a slow cooker?
A: You can, but the biscuit topping may not brown. Cook on low until heated, then bake the biscuit topping on a sheet in the oven until golden.

Conclusion

This Chicken and Biscuit Casserole is an easy, cozy meal you can make any night. For other similar recipes and ideas, you can compare this dish with a classic version on The Country Cook’s chicken and biscuits casserole or try a tested variation at Allrecipes’ chicken and biscuit casserole recipe.