Go Back

Donna's Chicken Biscuit Casserole

A hearty, satisfying meal that everyone loves, this Chicken Biscuit Casserole is filled with creamy, cheesy lip-smacking flavor.
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: American
Keyword: Biscuits, Casserole, Cheese, Chicken
Servings: 4 people
Calories: 900kcal
Author: Donna Cavalier


  • 1 whole chicken shredded
  • 1 yellow onion
  • 1 green bell pepper
  • 1 can grand-style biscuits
  • 1 can cream of mushroom soup
  • 2 cups sharp cheddar cheese grated
  • 1 cup sour cream
  • 1 egg beaten
  • 1/2 stick butter or margerine


  • Boil whole chicken in seasoned water until the meat falls off the bone, about 60 minutes. Remove from pot when done.
  • Once chicken has cooled enough to touch, debone and shred.
  • Preheat oven to 375 degrees.
  • Dice onion and bell pepper.
  • Melt butter in large pan over medium heat.
  • Add diced onions and bell pepper to pan, stirring occasionally, until softened, and onions are translucent.
  • Add soup to pan, and stir.
  • Add shredded chicken to pan and stir.
  • Let chicken mixture simmer for 3-4 minutes.
  • Add egg and sour cream to pan and stir.
  • Add half of the cheese to pan and stir.
  • Separate biscuits (pulling apart in half, top and bottom). Place one layer of biscuits on bottom of large glass pan (9x13).
  • Pour chicken mixture over biscuits.
  • Place last layer of biscuits on top of chicken mixture.
  • Sprinkle remaining cheese over biscuits.
  • Place pan in oven and bake for 30 minutes.


I make this recipe in two stages. I put the chicken to boil and walk away for an hour. Once the chicken is fully cooked, that's when I really start the rest of the process.