Biscuit-Topped Creamy Chicken or Turkey Casserole

“This is a pretty simple basic comfort food recipe, but it's darn good! you can really add in any veggies that you like even corn niblets are good too...if desired mix the melted butter with garlic powder and then brush over the biscuits. Make certain the the creamed chicken mixture is hot before putting it in the casserole dish otherwise the bicuits will get baked before the casserole gets hot and cooked.”
READY IN:
48mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 cups cubed cooked chicken or 3 cups cooked turkey
  • 1 (10 ounce) can cream of chicken soup
  • 1 cup grated cheddar cheese
  • 14 cup grated parmesan cheese
  • 1 cup frozen mixed vegetables
  • 1 (10 ounce) can sliced mushrooms, drained
  • 1 cup grated cheddar cheese
  • 34 cup mayonnaise
  • 1 small onion, chopped
  • 1 (16 ounce) can large refrigerated biscuits (use Pillsbury Grands! for this)
  • 3 tablespoons melted butter
  • 1 12 cups finely shredded cheddar cheese

Directions

  1. Set oven to 375 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. In a saucepan combine soup, cheddar cheese, Parmesan, chopped onion and mayo; bring to a boil and simmer for 2-3 minutes, stirring occasionally.
  4. Add in the cooked cubed chicken, frozen mixed veggies, mushrooms and cheddar cheese; mix to combine until heated through and the cheese has melted (about 2 minutes) then season with black pepper.
  5. Pour the hot chicken or turkey mixture into the prepared baking dish.
  6. Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely).
  7. Brush each biscuit with melted butter.
  8. Sprinkle finely grated cheese around each of the biscuits.
  9. Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.

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