Creamy Bake Casserole - Easy Chicken Biscuit Bake

Creamy Bake Casserole is chicken and cut-up biscuit dough baked in a cheesy cream sauce until the edges bubble and the top goes golden. You need one bowl, one baking dish, and about 15 minutes of hands-on work.

The trick is the biscuit dough. Cut each biscuit into six pieces and toss them in the sauce while they're still cold, so they hold their shape and puff instead of dissolving into the cream.

Use rotisserie chicken if you want to skip the cooking. Two cups of shredded meat is all this needs.

About the Ingredients

3 cups (about 12 oz or 340 g) cooked chicken, shredded or cubed

Rotisserie chicken is the fastest option and already seasoned. Leftover roast chicken or turkey works just as well, and you can swap in browned ground chicken if that's what you have.

1 can (10.5 oz or 297 g) condensed cream of chicken soup

Cream of mushroom or cream of celery gives a slightly different flavour and both work. If you keep a can in the pantry, this is the moment to use it.

1 cup (240 ml) whole milk

Whole milk keeps the sauce thick. Half-and-half makes it richer, and 2 percent milk works but the sauce will be a little thinner.

1 cup (115 g) shredded cheddar cheese, divided

Sharp cheddar cuts through the cream. Monterey Jack melts smoother, and a bag of pre-shredded cheese saves you five minutes.

1 can (16.3 oz or 462 g) refrigerated biscuit dough, each biscuit cut into 6 pieces

Grands-style buttermilk biscuits hold up best. Store-brand biscuits work too, but the flaky layered kind can fall apart, so keep the pieces large.

1 cup (150 g) frozen mixed vegetables, thawed and drained

Thaw and drain them or the casserole turns watery. Frozen peas and carrots alone, or a cup of chopped broccoli, are both fine swaps.

1/2 teaspoon garlic powder

Granulated garlic is stronger, so use a quarter teaspoon if you swap it. Onion powder works if you're out of garlic.

1/4 teaspoon black pepper

Fresh-cracked pepper tastes better here. Skip added salt until you taste the sauce, since the soup and cheese are already salty.

Step-by-Step Instructions

1. Heat the oven

Heat the oven to 375 F (190 C). Grease a 9×13 inch baking dish with butter or cooking spray.

2. Mix the sauce

Whisk the cream of chicken soup, milk, garlic powder and pepper in a large bowl until smooth. Stir in 1/2 cup of the cheddar.

3. Fold in the fillings

Add the chicken and the drained vegetables and stir to coat. Fold in the biscuit pieces last, gently, just until they're covered in sauce.

4. Fill the dish

Pour everything into the baking dish and spread it into an even layer. Scatter the remaining 1/2 cup cheddar over the top.

5. Bake it

Bake uncovered for 30 to 35 minutes, until the edges bubble and the top is golden brown. The centre should read 165 F (74 C) on a thermometer.

6. Rest and serve

Let the casserole sit for 5 minutes. The sauce thickens as it cools, so it won't run off the spoon.

How to Store Creamy Bake Casserole

Delicious Variations

Buffalo version

swap 1/2 cup of the milk for buffalo sauce and use Monterey Jack instead of cheddar.

Broccoli cheddar

replace the mixed vegetables with 2 cups of chopped fresh broccoli florets and add 1/4 teaspoon dry mustard.

Mushroom and thyme

use cream of mushroom soup, add 8 oz (225 g) sliced sauteed mushrooms, and finish with 1/2 teaspoon dried thyme.

Frequently Asked Questions

Mix it in one bowl, bake it in one dish, and dinner's done. Go put your feet up.

Creamy Bake Casserole – Easy Chicken Biscuit Bake

Creamy Bake Casserole with tender chicken, biscuit pieces and a cheesy cream sauce. One dish, 15 minutes of prep, and dinner is on the table.

15 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 3 cups (about 12 oz or 340 g) cooked chicken, shredded or cubed
• 1 can (10.5 oz or 297 g) condensed cream of chicken soup
• 1 cup (240 ml) whole milk
• 1 cup (115 g) shredded cheddar cheese, divided
• 1 can (16.3 oz or 462 g) refrigerated biscuit dough, each biscuit cut into 6 pieces
• 1 cup (150 g) frozen mixed vegetables, thawed and drained
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

📋 Instructions

1. 1Heat the oven — Heat the oven to 375 F (190 C). Grease a 9×13 inch baking dish with butter or cooking spray.
2. 2Mix the sauce — Whisk the cream of chicken soup, milk, garlic powder and pepper in a large bowl until smooth. Stir in 1/2 cup of the cheddar.
3. 3Fold in the fillings — Add the chicken and the drained vegetables and stir to coat. Fold in the biscuit pieces last, gently, just until they're covered in sauce.
4. 4Fill the dish — Pour everything into the baking dish and spread it into an even layer. Scatter the remaining 1/2 cup cheddar over the top.
5. 5Bake it — Bake uncovered for 30 to 35 minutes, until the edges bubble and the top is golden brown. The centre should read 165 F (74 C) on a thermometer.
6. 6Rest and serve — Let the casserole sit for 5 minutes. The sauce thickens as it cools, so it won't run off the spoon.

👨🍳 Chef's Note: Taste the sauce before it goes in the oven. Between the soup and the cheese it's already salty, so hold the salt shaker until the end.

Servings: 6

Cuisine: American

Course: Dinner

Easy Recipes for Everyday Cooking15 minutes35 minutes55 minutes

Nutrition (per serving): 412 kcal · 26g protein · 30g carbs · 21g fat