Chicken Potato and Biscuit Casserole Dish
Indulge in ultimate comfort food with this hearty Chicken Potato and Biscuit Casserole dish! Featuring tender chunks of chicken, creamy russet potatoes, and colorful mixed vegetables, all enveloped in a rich, cheesy cream of chicken base, this casserole is the epitome of homestyle warmth. Flaky, golden-brown biscuits top it off, adding an irresistible crunch to every bite. Perfect for family dinners, this easy recipe combines convenience with homemade flavor, thanks to simple ingredients like canned biscuits and frozen veggies, made even more delicious with a touch of cheddar and aromatic spices like thyme and garlic powder. Ready in about an hour and serving up to six people, this one-dish wonder is a guaranteed crowd-pleaser and a weeknight favorite. Garnish with fresh parsley for a finishing touch that’s as beautiful as it is flavorful! Keywords: chicken casserole, potato casserole, biscuit-topped casserole, comfort food, easy dinner recipes.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 medium Russet potatoes
- 2 cups Frozen mixed vegetables
- 1 can (10.5 ounces) Canned cream of chicken soup
- 1 cup Chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tube (8 biscuits) Canned flaky biscuits
- 1 cup Shredded cheddar cheese
- 2 tablespoons Unsalted butter
- 1 tablespoon Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel and dice the potatoes into 1-inch cubes. In a large pot, bring water to a boil and cook the diced potatoes for about 5-7 minutes until slightly tender. Drain and set aside.
While the potatoes are boiling, dice the chicken breasts into bite-sized pieces.
In a large skillet, melt the butter over medium heat. Add the chicken pieces and cook for 5-7 minutes until they are no longer pink in the center. Season the chicken with salt, pepper, garlic powder, onion powder, and dried thyme.
In a large mixing bowl, combine the cream of chicken soup, chicken broth, and shredded cheddar cheese. Mix well until smooth.
Add the cooked chicken, boiled potatoes, and frozen mixed vegetables into the bowl with the soup mixture. Stir until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly.
Open the can of flaky biscuits and place them on top of the casserole mixture, spacing them evenly apart.
Bake in the preheated oven for 20 minutes. After 20 minutes, remove the casserole and lightly cover it with aluminum foil to prevent the biscuits from over-browning.
Bake for an additional 15-20 minutes, or until the casserole is bubbling and the biscuits are fully cooked and golden on top.
Remove from the oven and let sit for 5 minutes before serving. Optionally, garnish with chopped fresh parsley for a pop of color.
Serve warm and enjoy this comforting Chicken Potato and Biscuit Casserole with your loved ones.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
