Biscuit Topped Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 344.0
  • Total Fat: 16.5 g
  • Cholesterol: 80.9 mg
  • Sodium: 987.9 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 22.2 g

View full nutritional breakdown of Biscuit Topped Chicken Casserole calories by ingredient
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Number of Servings: 9


    2 cups all-purpose baking mix (like Jiffy or Bisquick)
    2/3 cup 1% milk
    6 tablespoons light butter
    1 cup chopped onion
    1/2 cup tablespoons flour
    4 cups chicken broth
    24 ounces rotisserie chicken, diced
    2 cups frozen peas and carrots blend, thawed and drained
    3/4/ cup frozen green beans, thawed and drained
    1 cup brocolli cut into small pieces
    1 cup cauliflower cut into small pieces
    1 teaspoon kosher salt
    1 teaspoon paprika
    1 teaspoon pounltry seasoning, optional


1. Preheat oven to 425.

2. In a mixing bowl combine the baking mix and milk. Stir to combine. Set aside.***

3. In a large saucepan over medium heat, melt the butter. Add the onion and saute until the onion is soft, about 3 minutes.

4. Add flour and stir thoroughly. Add chicken broth and cook until thickened. (about 3-5 minutes)

5. To the saucepan, add chicken, peas & carrots, broccoli, cauliflower, salt, and other spices. Heat to boiling and cook 1-2 minutes.

6. Pour into a large casserole. Top with uncooked biscuits and roughly spread to cover casserole. Bake at 425 8-10 minutes or until the biscuits are done.

***Some people prefer to use rolled biscuits instead of drop biscuits. Follow the baking mix directions for making rolled biscuits or you can use the refrigerated variety and adjust the nutritional info as needed.

Number of Servings: 9

Recipe submitted by SparkPeople user DILBERTA.

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