Cheesy Chicken Biscuit Casserole

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease the bottom and sides of an 11×7-inch baking dish or 10-inch quiche dish.
2. Cook Onion: Melt butter in a small nonstick skillet over medium heat. Add chopped onion and sauté until tender, about 3–4 minutes.
3. Mix Filling: In a large bowl, combine the cooked onion, cream of chicken soup, chicken, milk, pimiento, mayonnaise (or yogurt), and peas. Mix until evenly combined.
4. Bake Filling: Pour the mixture into the prepared baking dish. Bake for 15 minutes to allow the filling to start heating through.
5. Add Cheese: Remove from oven and sprinkle 1 cup of shredded cheddar cheese over the baked mixture.
6. Top with Biscuits: Arrange refrigerated biscuits on top of the cheese in a decorative single layer. Sprinkle the remaining 1/2 cup cheese over the biscuits.
7. Final Bake: Return the casserole to the oven and bake for an additional 20 minutes, or until the biscuits are golden brown and the sauce is bubbly.
8. Serve: Let the casserole cool for a few minutes before serving to allow the layers to set slightly.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6–8
Difficulty: Easy

Variations & Substitutions

• Substitute sour cream for some or all of the mayonnaise to lighten the richness.
• Add green beans, corn, or bell peppers for extra veggies.
• Swap cheddar for mozzarella or a Mexican cheese blend for a different flavor profile.
• Use biscuit dough from scratch for a homemade touch.

Serving Suggestions