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Chicken and Biscuit Casserole


Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

Photo © Elizabeth Yetter

When my kids were little, we would call my chicken and biscuit casserole the “Full Moon Dinner” because I would only serve it on a full moon. It made the casserole, their favorite, a special occasion and it helped them remember the cycles of the moon for their astronomy lessons.

Serves: 6

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 25 minutes


  • 2 lb. boneless chicken breasts
  • 1 small yellow onion, chopped
  • 1 tbsp butter, for cooking the chicken
  • 1 can (10-3/4 oz.) condensed cream of chicken
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 tsp Worcestershire sauce
  • 1 pinch each of salt and pepper
  • For Biscuit Topping:
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 med. eggs, lightly beaten
  • 1/2 cup milk
  • 1 cup shredded cheddar, divided


  1. Cut raw chicken breasts into 1-inch cubes. Set aside. Melt butter over medium heat in large frying pan. Add onions and stir for 1 minute. Add cubed chicken and cook over medium heat for 15 minutes or until chicken is no longer pink on the inside. Set aside.

  2. In a 3-quart casserole dish, add cream of chicken, sour cream, milk, Worcestershire sauce, salt, and pepper. Stir until well mixed. Add chicken and onions. Mix well.

  3. In medium mixing bowl, add flour, baking powder, and salt. Add eggs and mix in enough flour to make a biscuit dough. Fold in 3/4 cup cheddar cheese. Spoon biscuit batter onto top of casserole. Sprinkle top with remaining 1/4 cup cheddar cheese.

  4. Bake casserole at 350 degrees F for 45 minutes or until the biscuit covering is golden brown. Serve hot.
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