The aroma of this creamed chicken and biscuits casserole always transports me back to Sunday evenings at my grandmother’s house. I can still picture her pulling a bubbling casserole from the oven, the golden biscuit tops peeking through a blanket of melted cheese. It took me years to recreate that same comforting magic in my own kitchen, but after countless test batches and some thoughtful tweaking, I finally captured the essence of what made her version so special.

My journey with this recipe started as a practical solution for using leftover roast chicken, but it quickly became one of the most requested dishes whenever friends gather around my dining table. There’s something about the combination of tender chicken, creamy sauce, and buttery biscuits that speaks directly to the soul, especially on chilly evenings when comfort food is calling.

What Makes This Casserole Special

The beauty of this dish lies in its balance of homemade warmth with convenient shortcuts. While my grandmother would make everything from scratch (including the biscuits), I’ve found that using refrigerated biscuit dough creates nearly identical results with significantly less effort. This is exactly the kind of recipe I built RecipeVIP around – dishes that taste like you spent hours in the kitchen, even when you didn’t.

I’ve tested this recipe with various chicken preparations – rotisserie, poached, roasted – and each brings its own character to the final dish. The roasted red peppers add little bursts of sweetness and color that brighten both the flavor profile and visual appeal. When I photograph this dish for the blog, I always position it by my dining room window where the late afternoon light catches those flecks of red pepper and golden cheese crust perfectly.

What You’ll Need

Butter: A small amount to sauté the onions; I’ve found that butter rather than oil adds a subtle richness that complements the creamy sauce.

Onion: Chopped small; the gentle sautéing brings out the sweetness while mellowing the sharp edges of raw onion.

Cooked chicken: Shredded or cubed; rotisserie chicken works beautifully here, but this is also perfect for leftover roasted chicken from a previous meal.

Cream of chicken soup: The shortcut that makes this weeknight-friendly; I’ve made versions with homemade cream sauce, but honestly, the convenience can’t be beat for everyday cooking.

Mayonnaise: This might sound unusual, but it adds a silky richness that transforms the sauce; I’ve tried using sour cream instead, but mayonnaise consistently produces the best results.

Milk: Helps create the perfect creamy consistency; whole milk creates the richest result, but I’ve used 2% with good success when that’s what I had on hand.

Roasted red peppers: Adds color, sweetness, and a subtle smokiness; you can use jarred peppers (drained and patted dry) or roast your own if you have the time.

Cheddar cheese: Mild cheddar melts beautifully and doesn’t overpower the delicate chicken flavor; I’ve experimented with sharp cheddar and while delicious, it sometimes dominated the other flavors.

Refrigerated biscuit dough: The crowning glory of this casserole; the bottoms soak up some of the creamy sauce while the tops get golden and crisp.

Let’s Get Cooking

Prepare Your Base

Preheat your oven to 350°F and take a moment to grease your baking dish well – sides included. I learned the hard way that skipping this step means you’ll be soaking the dish overnight to remove baked-on cheese! A 9×13 dish works perfectly for the proportions in this recipe.

Heat the butter in a skillet over medium heat until it begins to foam slightly, then add your chopped onion. I like to sauté them just until they soften and become translucent – about 3-4 minutes. You’re not looking for caramelization here, just enough cooking to take away the raw bite.

Build Your Creamy Filling

This is where the magic happens! In a large mixing bowl, combine your cooked chicken, sautéed onions, cream of chicken soup, mayonnaise, milk, and those beautiful roasted red peppers. Stir everything together until well combined. The mixture should be creamy but still have texture from the chicken and peppers.

Pour this mixture into your prepared baking dish, spreading it evenly. This first bake allows the flavors to meld together before adding the biscuits – a technique I discovered through trial and error that prevents soggy biscuit bottoms.

Create The Comforting Layers

After 15 minutes of initial baking, remove the dish from the oven. The edges should be just beginning to bubble. Sprinkle 1 cup of the cheddar cheese evenly over the hot chicken mixture – this creates a protective barrier that helps keep the biscuits from sinking too deeply.

Next comes my favorite part – arranging the biscuits over the cheese layer. I like to place them so they’re touching but not crowded, allowing room for expansion. Finish with a sprinkle of the remaining cheese over the biscuits. This creates that irresistible golden cheese crust that my friends always fight over.

Bake Until Golden

Return your casserole to the oven and bake for about 20 more minutes. You’re looking for the biscuits to puff up and turn a beautiful golden brown, with the cheese melted and slightly crisp around the edges. The filling should be bubbling gently around the sides – that’s how you know everything is heated through perfectly.

When I first started making this, I’d rush to serve it immediately, but I’ve learned that allowing it to rest for about 5 minutes helps the sauce to set slightly, making it easier to serve while still being plenty hot.

Make It Your Own

Over the years, I’ve created several variations of this family favorite:

Sometimes when I’m craving something with a bit more color and nutrition, I fold in a cup of frozen peas and carrots with the chicken mixture. They add lovely little pops of color and sweetness that my children particularly enjoy.

Last winter, when we had friends over who love spicy food, I added a diced jalapeño with the onion and substituted pepper jack for half of the cheddar. The subtle heat transformed the dish completely!

For a more rustic version that reminds me of pot pie, I’ve used leftover holiday turkey and added a teaspoon of dried thyme and sage to the filling. The herbs bring a wonderful earthiness that complements the creamy sauce beautifully.

My Best Tips

After making this casserole dozens of times, I’ve collected some insights that make all the difference:

If your biscuits are browning too quickly but don’t seem cooked through, loosely cover the dish with foil for the last 5-10 minutes of baking. This allows them to finish cooking without burning.

The consistency of the filling matters – if it seems too thick when you’re mixing (it should be spoonable but not runny), add an extra splash of milk. Different brands of cream soup and even how you measure your chicken can affect the thickness.

For the most flavorful result, season each component as you go. I add a pinch of salt and pepper to the onions as they sauté, and always taste the chicken mixture before it goes into the baking dish.

Don’t skip that initial 15-minute bake before adding the biscuits and cheese! This was my breakthrough moment with this recipe – it ensures the biscuits bake perfectly without getting soggy on the bottom.

Frequently Asked Questions

Can I make this ahead of time? → Yes, with a modification. Prepare the chicken mixture and refrigerate it for up to a day. When ready to bake, heat the mixture first for about 20 minutes, then add the cheese and biscuits and continue with the recipe.

What can I substitute for the cream of chicken soup? → I’ve used cream of mushroom or cream of celery with excellent results. For a homemade version, a simple white sauce with chicken broth works beautifully.

Can I use leftover biscuits instead of refrigerated dough? → While you can, I don’t recommend it. Pre-baked biscuits tend to dry out too much during the second bake. If you want to use homemade, prepare the dough but place it unbaked on top of the casserole.

How do I know when the casserole is done? → The biscuits should be golden brown on top, and the filling should be bubbling around the edges. If you’re unsure about the biscuits, you can check that they’re no longer doughy in the center.

What’s the best way to reheat leftovers? → Cover with foil and heat in a 325°F oven until warmed through (about 15-20 minutes). Microwaving works in a pinch, but the biscuits won’t stay as crisp.

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