Chicken On A Biscuit
A comforting chicken and cheese casserole topped with flaky biscuits, perfect for family dinners and cozy gatherings, combining creamy chicken, peas, and cheesy goodness.
Ingredients
Instructions
- Mix and heat peas, chicken, cream of chicken soup, milk, salt, and pepper in a saucepan.
- Pour the mixture into a baking dish.
- Sprinkle grated Cheddar cheese over the top.
- Place biscuits on top of the cheese layer.
- Bake at 400°F (200°C) for 20 minutes until biscuits are golden brown and heated through.
Tips & Substitutions
For a creamier texture, consider adding a sprinkle of garlic powder or a dash of hot sauce to the chicken mixture. If you're out of Cheddar cheese, mozzarella or Monterey Jack can work well as substitutes. You can also use leftover rotisserie chicken to save time. To enhance the dish, try adding sautéed onions or mushrooms for extra flavor.
Serving Suggestions
Serve the Chicken On A Biscuit hot, garnished with fresh herbs like parsley or chives. This dish pairs beautifully with a simple side salad or steamed vegetables. For a heartier meal, consider serving it alongside mashed potatoes or roasted sweet potatoes. It’s a comforting choice, perfect for family gatherings or casual weeknight dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Reheat at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but the biscuits may lose their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken On A Biscuit contains roughly 776 calories, with 31g protein, 61g carbohydrates, and 46g fat. It is an excellent source of vitamin C (81% of the Daily Value), calcium (79% of the Daily Value), and protein (63% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2965mg per serving (129% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of cooked chicken?
Yes, you can use fresh chicken. Cook and shred it before mixing it with the other ingredients. Ensure it's fully cooked through for food safety. This can add a fresher flavor to the dish, but may require additional cooking time.
What if I don't have cream of chicken soup?
If you don't have cream of chicken soup, you can substitute it with a homemade version using equal parts chicken broth and heavy cream thickened with a roux. Alternatively, cream of mushroom soup or even a homemade white sauce can work well in this recipe.
Can I make this dish ahead of time?
Absolutely! You can prepare the filling in advance and store it in the fridge. Assemble the dish with biscuits just before baking to maintain their texture. This makes it an excellent choice for meal prepping or for serving at gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).