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2-Step Chicken 'n' Biscuits

2-Step Chicken 'n' Biscuits

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Campbell's Kitchen

Here's an easy way to make a delicious chicken and biscuit dinner.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 74.9g
  • 24%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1332 mg
  • 53%

Based on a 2,000 calorie diet


  1. Cook chicken in medium nonstick skillet over medium-high heat until browned, stirring often. Add soup and vegetables. Cover and cook over low heat 5 minutes or until chicken is no longer pink.
  2. Serve on biscuits.
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Surprisingly this is very good. It was a great way to use up leftover chicken. Instead of cooking on the stove I combined the ingredients, put them in a casserole dish and baked for 15 minutes. I then put the biscuits on top and baked another 20 minutes. Delicious!


i ususally make this recipe at home but i use 1/2 cup or 1 cup of sour cream mixed with the soup. and i sprinkle cheddar on top of the biscuits before i bake it.


Quick and easy. I made numerous changes based upon what was in my pantry. Saute chicken in olive oil with garlic and added Montreal Chicken seasonings. Placed chicken in 9x13 pan. Added to drained cans of green beans, 1 can cream of mushroom, and 1 can cream of celery and well as 1/2 cup sour cream. Then added 1 teas paprika and mixed well. Baked for 15 minutes. Added refridge biscuits and baked for another 20 minutes. Very filling - my son said I forgot to add pepper!