Chicken and Biscuit Casserole (Easy One-Skillet Dinner)

A white plate holds a serving of creamy chicken and vegetable casserole topped with golden biscuit pieces. In the background, the rest of the casserole sits in a blue baking dish on a plaid cloth.

Chicken and Biscuit Casserole (Easy One-Skillet Dinner)

This chicken and biscuit casserole is a creamy, savory skillet dinner baked with tender chicken and mixed vegetables under soft, golden biscuit pieces. The filling cooks thick and bubbling before baking, creating a hearty texture that scoops easily from one cast iron pan. With canned soup and refrigerated biscuits, it’s a simple one-skillet meal for busy weeknights or casual gatherings.

Course Dinner

Cuisine American

Keyword casserole, easy, hearty, one-skillet

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 326

Author Gina Dickson

Equipment

Lodge Blue Cast Iron Skillet

Ingredients

1 can Condensed Cream of Potato Soup 10.5 ounces
1 can Cream of Chicken Soup 10.5 ounces
1 1/4 cups milk
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
2 cups frozen mixed vegetables carrots, green beans, corn, peas
4 cups cubed cooked chicken you could also use rotisserie chicken or cooked turkey
8 unbaked refrigerated biscuits about 12 ounce can of biscuit dough, cut in quarters

Instructions

Prepare the Filling

Heat the oven to 400 degrees Fahrenheit.
While the oven heats, add the soups, milk, dried thyme, poultry seasoning, onion powder, salt and pepper to to a 12-inch cast iron skillet.
1 can Condensed Cream of Potato Soup, 1 can Cream of Chicken Soup, 1 1/4 cups milk, 1/2 teaspoon dried thyme, 1/2 teaspoon poultry seasoning, 1/2 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper
Place the skillet over medium-high heat and cook, stirring often, until the mixture comes to a boil.
Add in the frozen vegetables, and cooked chicken and heat until the mixture gets hot and bubbly.
2 cups frozen mixed vegetables, 4 cups cubed cooked chicken

Add the Biscuits

Evenly arrange the biscuit quarters over the hot chicken mixture.
8 unbaked refrigerated biscuits

Bake

Transfer the skillet to the oven.
Bake for 10 to 15 minutes or until the biscuits are golden brown and cooked through.

Notes

Storage: Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Freeze the filling only without the biscuits. Cool completely, place in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating and topping with fresh biscuits to bake.
Reheating: Reheat refrigerated leftovers in a 350°F oven until heated through, about 15 to 20 minutes. Individual portions can be microwaved, though the biscuits will be softer.

Nutrition