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Creamy Dilled Chicken Casserole

Creamy Dilled Chicken Casserole


Quick and easy casserole with unique flavor combinations.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1535 mg
  • 61%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.
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I wonder if the person that gave this a poor rating because it took so long to cook neglected to notice that the chicken in the recipe is to already be cooked? I used my own biscuit recipe and this turned out fabulous!


takes MUCH longer than 20 minutes to cook. After 35 minutes I had to take it out because the biscuits were burning, and it was very runny. Didn't like the cream of chicken flavor, and couldn't taste the dill at all. Will not be making this again.


I adore this recipe, but i find it much better with just a few very simple changes. First of all, i cook it in the oven without the biscuits for 10 minutes, then add them on top and put it back in for 15. I also add a brick of cream cheese to the soup mixture for some extra taste. and if i really want to be adventureous i mix in corn and i top with grated cheese {cheese goes on before the biscuits.} these are just a few fast easy things that i find improve this meal. thanks for it, i love it