Why You Should Make Chicken Double Biscuit Bake Casserole
If you’re craving a hearty, comforting meal that’s easy to prepare, Chicken Double Biscuit Bake Casserole is the perfect dish! This recipe combines tender, flavorful chicken, a creamy, savory sauce, and golden, buttery biscuits in one delicious casserole. It’s a crowd-pleaser that’s perfect for busy weeknights, potlucks, or cozy family dinners.
One of the biggest reasons to make this dish is its simplicity and convenience. With just a few basic ingredients, you can whip up a filling meal in no time. Using store-bought biscuits and pre-cooked or rotisserie chicken cuts down prep time, making this a quick and stress-free dinner option.
The flavor and texture in this casserole are irresistible. The creamy chicken filling, made with a rich blend of seasonings, cheese, and possibly a hint of veggies, pairs perfectly with the soft yet crispy biscuits on top. Every bite is packed with comforting, homestyle goodness.
Another great reason to try this dish is its versatility. You can customize it by adding vegetables like peas, carrots, or broccoli, swapping out the cheese for your favorite variety, or even using turkey instead of chicken. It’s an easy way to use up leftovers while creating something delicious.
If you’re looking for an easy, satisfying, and family-friendly meal, Chicken Double Biscuit Bake Casserole is a must-try. It’s warm, filling, and guaranteed to bring comfort to your dinner table! 🍗🥘
Chicken Double Biscuit Bake Casserole
Prep Time: 20 minutes Cook Time: 30-35 minutes Servings: 6-8
Ingredients:
For the Filling:
- 4 cups cooked, shredded chicken
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Biscuit Layers:
- 2 tubes (16.3 oz each) refrigerated buttermilk biscuits
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- Fresh parsley for garnish (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Make the filling:
- In a large bowl, combine cream of chicken soup, sour cream, and milk
- Add shredded chicken, frozen vegetables, onion, celery, and garlic
- Stir in thyme, sage, salt, and pepper
- Mix well until everything is evenly combined
- Assemble the casserole:
- Open one tube of biscuits and place them in a single layer on the bottom of the baking dish
- Pour the chicken mixture over the biscuits
- Open second tube of biscuits and arrange them on top of the chicken mixture
- Finish and bake:
- Mix melted butter with garlic powder
- Brush the top biscuits with the garlic butter mixture
- Bake for 30-35 minutes until biscuits are golden brown and filling is bubbly
- Let stand for 5-10 minutes before serving.
Tips:
- Use rotisserie chicken for convenience
- Make sure vegetables are thawed before adding
- Don’t overlap bottom biscuits to ensure even cooking
- Cover with foil if top biscuits brown too quickly
Storage:
- Refrigerate leftovers for up to 3 days
- Reheat in oven at 325°F until warm through
Variations:
- Add 1 cup shredded cheddar cheese to the filling
- Use different cream soups (mushroom, celery)
- Add different herbs like rosemary or poultry seasoning
- Include mushrooms or potatoes in the filling