Fast and Easy Chicken and Biscuit Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/12/21
Fast and Easy Chicken and Biscuit Casserole

The Spruce / Kristina Vanni
Prep: 12 mins
Cook: 35 mins
Total: 47 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
659 Calories
45g Fat
39g Carbs
25g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 659
% Daily Value*
Total Fat 45g 58%
Saturated Fat 15g 73%
Cholesterol 95mg 32%
Sodium 1507mg 66%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 25g
Vitamin C 2mg 12%
Calcium 684mg 53%
Iron 4mg 23%
Potassium 366mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty chicken and biscuit casserole is an excellent dish for an everyday family supper. Refrigerated biscuits make it quick and easy to prepare, but it can be topped with homemade biscuits as well. 

If you aren't a fan of mushrooms, you can omit them or replace them with diced cooked carrots or thawed frozen peas. A sprinkling of fine dry breadcrumbs or crushed seasoned stuffing crumbs adds some crunch and flavor.

Ingredients

  • 2 cups cooked, diced chicken

  • 1 (10 3/4-ounces) can condensed cream of chicken soup

  • 1 cup green beans

  • 1 (2- to 4-ounce) can mushrooms, drained

  • 1 cup shredded American or mild cheddar cheese

  • 1/2 cup mayonnaise

  • 1 (12-ounce) tube refrigerated biscuits

  • 2 tablespoons unsalted butter, melted

  • 1/4 cup fine dry seasoned breadcrumbs

Steps to Make It

  1. Gather the ingredients.

    Fast and Easy Chicken and Biscuit Casserole ingredients

    The Spruce / Kristina Vanni

  2. Heat the oven to 375 F. Lightly butter a 2-quart baking dish.

    greased baking dish

    The Spruce / Kristina Vanni

  3. In a medium saucepan, combine the cubed cooked chicken, condensed soup, green beans, mushrooms, cheese, and mayonnaise. Heat until hot and bubbling.

    combine the cubed cooked chicken, condensed soup, green beans, mushrooms, cheese, and mayonnaise in a pan

    The Spruce / Kristina Vanni

  4. Pour the chicken mixture into the prepared 2-quart baking dish.

    chicken mixture in a baking dish

    The Spruce / Kristina Vanni

  5. Separate the biscuits and arrange them over the hot chicken mixture.

    biscuits on top of the chicken mixture in a baking dish

    The Spruce / Kristina Vanni

  6. Brush the biscuits with the melted margarine or butter and then sprinkle some of the seasoned breadcrumbs over each biscuit.

    brush the biscuits with butter and sprinkle the seasoned breadcrumbs on top

    The Spruce / Kristina Vanni

  7. Bake in the heated oven for about 30 minutes, or until the biscuits are golden brown.

    baked Fast and Easy Chicken and Biscuit Casserole in a baking dish

    The Spruce / Kristina Vanni

Variations

Replace the cream of chicken soup with a heart-healthy version of cream of chicken or cream of chicken with herbs.

Replace the refrigerated biscuits with frozen Grands or similar frozen biscuits, or homemade biscuits.


Homemade Fine Dry Breadcrumbs

Breadcrumbs are breadcrumbs, right? Wrong. The type you buy in cardboard canisters are dull and tasteless. It really pays to go the extra mile to make your own; it really doesn't take that long and it can save you a penny or two by using up bread that is less than fresh.

  • Heat the oven to 325 F. Tear up several slices of bread (with or without the crusts) into small pieces and toss with about 1 tablespoon of olive oil per cup of bread pieces.

    bread pieces and olive oil in a bowl

    The Spruce / Kristina Vanni

  • Spread the bread pieces out on a foil-lined baking sheet and sprinkle lightly with salt. Bake for about 12 minutes, or until the breadcrumbs are browned and dry.

    bread pieces on an aluminum foil line baking sheet

    The Spruce / Kristina Vanni

  • Put about 1/2 cup of the crumbs in a food storage bag and crush with a rolling pin or process in a food processor to make fine dry crumbs.

    toasted bread in a plastic bag, smashed with rolling pin

    The Spruce / Kristina Vanni

  • For added flavor, toss with a dash of poultry seasoning. Freeze the remaining crumbs for other uses.

    seasoned breadcrumbs in a bowl

    The Spruce / Kristina Vanni