Golden, flaky biscuits are placed on top of a casserole dish filled with chicken and vegetables.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 (10.75 ounce) can Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
- 1 (10.75 ounce) can Campbell’s® Condensed Cream of Potato Soup
- 1 cup milk
- ¼ teaspoon dried thyme leaves, crushed
- ¼ teaspoon ground black pepper
- 4 cups cooked cut-up vegetables*
- 2 cups cubed cooked chicken
- 1 (7 ounce) can refrigerated buttermilk biscuits
Instructions
- Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
- Bake at 400 degrees F for 15 minutes. Stir.
- Cut each biscuit into quarters.
- Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.
- *Use a combination of broccoli flowerets, cauliflower flowerets and carrots.
Reviews
an absolutely amazingly easy recipe to make! The only changes I made were…I did not have thyme so I used dill weed instead, and only used two cups of frozen veggies. It seems like it would have been too much veggies and not enough sauce if I had used what was recommended. But to each their own… It was so good! My husband and I absolutely loved it. I did take the advice of others and cooked the biscuits approximately 15 minutes ahead of time Delicious!!!
Just made this and listened to a reviewer saying to add garlic powder so I did. I only had cream of chicken on hand. I did add celery as well as the other vegetables. This would be a great meal in the winter. It’s easy and fast!
This is a great and easy recipe! How you incorporate the chicken really matters! I simply broil chicken tenders in the oven (season with salt, pepper and garlic powder). I omit the thyme (doesn’t make a huge difference) and used Red Lobster Biscuit Mix that I had in the house and wanted to use up. IUse the soups mentioned. Great comfort food!
our family loved it!!! Very simple to make.
Tasty and easy to make! The only changes I made were to add just a half cup of milk, 5-6 cups of cooked veggies, granulated garlic, dried onions, and twice the pepper and thyme as stated. I also added around 3/4 cup chopped ham that I had defrosted since I ran out of shredded chicken. My kids wanted seconds, and it fed five people with one leftover lunch. Yum!!
my family loves this recipe. I use cream of chicken soup instead of cream of potato and it has more flavor. I also cook the chicken in chicken broth with a little garlic and onion powder. I prefer to make my own buttermilk biscuits separate and then spoon the chiken/soup mixture over the biscuits !!! yummmy
my family loves this recipe. I use cream of chicken soup instead of cream of potato and it has more flavor. I also cook the chicken in chicken broth with a little garlic and onion powder. I prefer to make my own buttermilk biscuits separate and then spoon the chiken/soup mixture over the biscuits !!! yummmy
I used 2 small frozen green beans/peas/carrots; put them in the microwave as directed on package. Could not find 7 oz buttermilk biscuits; therefore, used 16 oz can.
Great little weeknight meal. I only made a couple slight alterations: 1lb diced chicken breast (didn’t measure the volume of it) browned in pan with 1 diced onion and 2 Tbsp EVOO. 4c frozen veggies (peas, carrots, corn, beans, lima beans) 1 tsp salt, 1 tsp pepper, and 1 tsp Thyme. And next time I’ll get a longer tube of biscuits. This recipe doesn’t have enough biscuit as written. Get enough biscuits so you can cover the dish with a 1/2″ thick layer max of biscuit dough.
I changed it a bit. I used cream of chicken with herbs and cream of celery soups. I also added some chopped up potatoes and used frozen peas and carrots for the vegetables. I did take the advice of others and cooked the biscuits for 5 minutes before adding them to the chicken mixture.
I’ve made this dish a few times now. My family absolutely loves this recipe.
A favorite of mine! I could eat this every day it seems
I only added a little salt. This was it’s trial run and now I will add it to my regular recipe list. My husband really liked it!
The only changes I made was, I didn’t put in the cream of celery soup and I added an extra can of cream of pototo. And also added flower to the soup to make it thicker. But over all it ended up being very delicious!!!!! I always make this and it’s a fan favorite at my house.
I boiled chicken with carrots, celery, onion and frozen peas. I used cream of chicken and cream of potato soup and added onion and garlic powders, and 1/2 tsp parsley. Cooked the biscuits on aluminum foil for 6 minutes, then took them out of the pan on the aluminum foil. Cooked the chicken/vegetable/soup mixture for 15 min, then added the biscuits top side down, and cooked for 15 minutes more. Love it!
Awesome and easy to make. Little to know clean up. Will make again.
Excellent!
It’s a very good rainy day meal. I just use the pillsbury biscuits and we liked it. A lot Easier then making biscuits from scratch.
Use as a baseline for my own recipe. For added flavor use the Red lobsters cheddar Bay biscuits mix as your biscuits
I thought this was delicious for a quick meal for busy families that adds a comfort feel after a long day. It’s very versatile. You can add different veggies or even leave the chicken out. Add hamburger and cream of mushroom soup instead of the chicken mix! I love sprinkling the biscuits with Parmesan Cheese before baking. We love garlic so I add that. Thanks for a keeper!
I love this recipe! I make the chicken by cutting up chicken breasts, seasoning with garlic salt and onion powder, placing on foil lined baking sheet, covering with foil and placing in oven @ 375 for 35 mins (or until juices run clear). Instead of cream of celery, I use one can of cream of chicken & mushroom. I also use just the tiniest pinch of thyme and add pepper and garlic salt to taste. I usually forgo the veggies (shame on me). I agree with other reviewers that you should either cook the biscuits a little beforehand or turn them over halfway through to avoid soggy bottom biscuits on this casserole. Although, turning the biscuits over after 15 mins and continuing to bake the casserole doesn’t really hurt anything.