Description
This Creamy Chicken & Biscuit Bake is the ultimate comfort food, featuring tender, seasoned chicken, a medley of mixed vegetables, and a rich, creamy sauce, all topped with golden, flaky biscuits. It’s a one-pan meal that’s easy to make, incredibly satisfying, and perfect for busy weeknights or cozy family dinners.
Ingredients
- Boneless, skinless chicken breasts (4, about 2 ½ pounds)
- Dried oregano (2 teaspoons)
- Garlic powder (1 ½ teaspoons)
- Salt (1 ½ teaspoons)
- Cracked black pepper (1 teaspoon)
- Smoked paprika (½ teaspoon)
- Yellow onion (1 large), diced
- Frozen mixed vegetables (3 cups)
- Condensed cream of chicken soup (1 can, 10.5 ounces)
- Condensed cream of celery soup (1 can, 10.5 ounces)
- Chicken broth (½ cup)
- Heavy cream (½ cup)
- Grands or jumbo biscuits (1 can, 16.3 ounces, 8 count)
Instructions
-
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Season the chicken with oregano, garlic powder, salt, black pepper, and smoked paprika.
- Sauté the onions in a large skillet over medium heat until soft. Add the seasoned chicken and cook until lightly browned.
- Create the creamy base by stirring in the condensed soups, chicken broth, and heavy cream. Add the frozen mixed vegetables and simmer for 2-3 minutes.
- Shred or slice the chicken, return it to the skillet, and stir to coat it in the sauce.
- Transfer the mixture to the prepared baking dish and evenly place the biscuits on top.
- Bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbly.
- Let the dish rest for 5 minutes before serving.
Notes
- For extra crisp biscuits, bake them separately and place them on top before serving.
- Add shredded cheddar cheese to the filling for a cheesy twist.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat at 350°F.
- Swap chicken for turkey or use a rotisserie chicken for a quicker version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American