Savory Chicken & Biscuit Bake
This Savory Chicken & Biscuit Bake features tender rotisserie chicken and a medley of colorful frozen vegetables, all enveloped in a rich creamy sauce. Topped with fluffy buttermilk biscuit quarters, this hearty dish is perfect for family dinners or gatherings. It's easy to prepare and even easier to share, making it a go-to comfort food for busy weeknights or special occasions.
6
Servings
N/A
Calories
6
Ingredients
Ingredients
Frozen mixed vegetables
16 ounces (Frozen (mixture of carrots, cauliflower, and broccoli))
Condensed cream of potato soup
10 3/4 ounces (Undiluted)
Milk
3/4 cup (Regular or low-fat)
Ground black pepper
1/8 teaspoon (To taste)
Rotisserie-cooked chicken
10 ounces (Diced into 1/2 inch pieces)
Refrigerated buttermilk biscuits
10 12-ounce packages (Each cut into quarters)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large nonstick skillet, combine the frozen mixed vegetables, undiluted condensed cream of potato soup, milk, and ground black pepper.
3
Cook over medium-high heat, covered, until the vegetables are fully thawed and heated through, stirring occasionally to combine the ingredients well.
4
Stir in the diced rotisserie chicken, ensuring the chicken is evenly distributed throughout the mixture.
5
Pour the chicken and vegetable mixture into a shallow 3 1/2 to 4-quart casserole dish or a 13" x 9" baking dish, spreading it out evenly.
6
Cut each refrigerated buttermilk biscuit into quarters and arrange the biscuit pieces over the chicken mixture, leaving a bit of space between each piece for even cooking.
7
Bake in the preheated oven for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbly and heated through.
8
Allow to cool slightly before serving. Enjoy your hearty Chicken & Biscuit Bake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Chicken & Biscuit Bake?
It is a hearty comfort food dish featuring tender rotisserie chicken and frozen vegetables in a creamy sauce, topped with refrigerated buttermilk biscuit quarters.
How many servings does this recipe yield?
This recipe makes 6 servings.
What temperature should the oven be set to?
Preheat your oven to 400°F (200°C).
What kind of chicken is best for this recipe?
The recipe calls for 10 ounces of rotisserie-cooked chicken, diced into 1/2 inch pieces.
What type of vegetables are used in the bake?
Use a 16-ounce package of frozen mixed vegetables, specifically a mixture of carrots, cauliflower, and broccoli.
What kind of soup is required for the creamy sauce?
The recipe uses one 10 3/4-ounce can of condensed cream of potato soup.
Should the cream of potato soup be diluted?
No, the soup should be used undiluted to maintain the richness of the sauce.
What type of milk is recommended?
You can use 3/4 cup of either regular or low-fat milk.
How much black pepper should I add?
The recipe suggests 1/8 teaspoon of ground black pepper, or you can add it to taste.
What type of biscuits are used for the topping?
Use refrigerated buttermilk biscuits, specifically 10 12-ounce packages cut into quarters.
How do I prepare the biscuits for the topping?
Cut each refrigerated biscuit into quarters before arranging them over the chicken mixture.
What size baking dish do I need?
A shallow 3 1/2 to 4-quart casserole dish or a 13" x 9" baking dish is ideal.
How long does the dish need to bake?
Bake for 20 to 25 minutes in the preheated oven.
How do I know when the bake is ready?
The bake is done when the biscuits are golden brown and the filling is bubbly and heated through.
Do I need to cook the vegetables before adding them to the casserole dish?
Yes, combine the vegetables, soup, milk, and pepper in a skillet and cook over medium-high heat until thawed and heated through.
Can I use a different type of soup?
While cream of potato is recommended, you could substitute it with cream of chicken or cream of mushroom soup.
Is this considered an easy dinner recipe?
Yes, it is tagged as an easy dinner and family meal because it uses pre-cooked chicken and frozen vegetables.
How should the biscuits be arranged?
Arrange the biscuit quarters over the mixture, leaving a bit of space between each piece for even cooking.
Can I use fresh vegetables instead of frozen?
Yes, but you may need to steam or sauté them first to ensure they are tender before baking.
Should the skillet be nonstick?
The instructions suggest using a large nonstick skillet for combining the sauce and vegetables.
How many total ingredients are in this recipe?
There are 6 main ingredients in this recipe.
Is this dish suitable for a one-dish meal?
Yes, it is classified as a one-dish meal, making it convenient for cleanup.
Can I prepare this in advance?
You can prepare the chicken and vegetable filling ahead of time, but it is best to add and bake the biscuits just before serving.
What is the flavor profile of this dish?
It is a savory and creamy dish with the buttery flavor of buttermilk biscuits.
Does the recipe include nutritional information like calories?
No, nutritional details like calories, fat, and carbohydrates are currently not provided.
Should I cover the dish while it is in the oven?
No, the dish should be baked uncovered so the biscuits can turn golden brown.
What is the first step in the instructions?
The first step is to preheat your oven to 400°F (200°C).
Should I let the bake cool before serving?
Yes, allowing the bake to cool slightly helps the sauce set and makes it easier to serve.
Can I use leftover roasted chicken?
Absolutely, leftover roasted chicken works perfectly as long as it is diced into 1/2 inch pieces.
What makes this a 'comfort food'?
The combination of a rich creamy sauce, warm vegetables, chicken, and fluffy biscuits makes it a classic comfort dish.