My Go-To Chicken & Biscuits for Cozy Nights
So, you know those evenings when you want something warm and not too complicated? This Chicken & Biscuits recipe is pretty much my standard for that kind of night. It’s really straightforward and always seems to hit the spot, especially when it’s a bit chilly out or after a long day.
What I Like About This One
It’s just a solid, easy recipe. You can get it on the table in about 45 minutes from start to finish, which is great for a weeknight. It’s got that classic, hearty flavor that feels like a proper home-cooked meal without you having to spend ages in the kitchen. It’s a dinner-type meal that is easy to make.
A Handy Shortcut
If you want to make things even simpler, or just fancy a little change, using refrigerated crescent rolls instead of the biscuits works really well. You just lay them over the top. It gives it a slightly different vibe, almost like a super quick chicken pot pie.
A Few Ways to Mix It Up
This recipe is pretty forgiving, so feel free to tweak it to your liking.
Chicken: The recipe uses canned chicken, which is super convenient for a quick meal. But if you have leftover rotisserie chicken, that’s great too. You’ll want about 2 to 2 1/2 cups, and maybe just a splash more milk to keep the filling nice and creamy.
Vegetables: For the frozen vegetables, any mix you like will work just fine. Peas and carrots are classic, but whatever you have on hand or prefer will do the trick.
It’s just a reliable dish for when you need some good comfort food. I hope you give it a try sometime. If you do, I’d love to hear how it turns out or if you have any of your own favorite comfort food traditions you like to make.
Eazy Chicken & Biscuits
Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 mins
Ingredients:
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk (add more if needed, especially if using rotisserie chicken)
3/4 cup shredded cheddar cheese
1/4 tsp ground black pepper
2 tbsp Italian seasoning
1 bag (16oz) frozen vegetable mix (any combination you like)
2 cans premium white chunk chicken breast in water (drained)
or 2-2 1/2 cups rotisserie chicken (chopped)
1 pkg refrigerated biscuits (10ct regular size or 8ct jumbo size)
Directions
Preheat oven to 400°F (or 200 °C)
In a 3-quart shallow baking dish (a 9x13 baking dish works well), mix together the soups, milk, cheddar cheese, Italian seasoning, and black pepper.
Stir in the frozen vegetables and the drained chicken until well combined.
Bake the mixture uncovered for 15 minutes, or until it’s hot and bubbling around the edges.
Carefully remove the dish from the oven and stir the chicken mixture.
Arrange the biscuits on top of the hot chicken mixture.
Return to the oven and bake for another 15 minutes, or until the biscuits are golden brown and cooked through.
Seriously, try to let it sit for a couple of minutes before you dive in - I know, it’s hard! Enjoy!