Chicken and Biscuits

Chicken and Biscuits

9 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m

“Pair this creamy chicken and biscuit casserole with a crisp mixed green salad tossed with your favorite dressing.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat oven to 375 degrees F.
  2. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
  3. Mix baking mix, remaining sour cream and milk just until mixture forms stiff dough.
  4. Spoon into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

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Reviews (9)

Rate This Recipe


The kids love this. I omit the cheese because I have found it really doesn't add anything to the dish. I do double the biscuit part and add garlic powder and parsley. I have a tendency to use more milk in the biscuit part because I found it too dry. I add it until it gets gummy. Of course, the recipe as is would be bland. So I add salt and pepper, use pre cooked chicken fajita strips and add a dash of red pepper. I have had no problems that the other reviewers had with the top not baking well. Real easy.



I gave this a four because while I thought it was a three, my girlfriend thought it was a five. I made a few minor changes- I used low fat sour cream to cut the fat. I added chicken broth because it seemed a little thick to me, I also added some garlic powder, lots of black pepper, and a dash of salt. It was still a little bland for me, but I think it's because I boiled the chicken. I think next time I will sautee the chicken and veggies. I really liked the sour cream biscuits. They really make this recipe. It looks pretty and homemade when it comes out of the oven.



This was an easy recipe to make. Although it was easy to make my husband and I did not care for it at all. The biscuits made with the sour scream were tasty, but the chicken mixture was bland and neither of us liked the cheese in it. IF, I were to make this one again, I would defiantly leave out the cheese. Most likely I will not be making this again though.

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Amount Per Serving (6 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 22.2 g
  • 44%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 773 mg
  • 31%

Based on a 2,000 calorie diet



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Corn Pudding


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