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Loaded Chicken and Biscuit Bake

A comforting casserole with a crunchy top layer of golden biscuits over a creamy chicken filling, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken filling
  • 2 cups cooked chicken, shredded Rotisserie chicken can be used.
  • 1 can (10.5 oz) cream of chicken soup Ensure it’s halal-certified.
  • 1 cup chicken broth Check labels for halal certification.
  • 1 cup mixed vegetables Use peas, carrots, corn, or your preferred vegetables.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
For the topping
  • 1 can refrigerated biscuits Look for halal options.
  • 1 cup shredded cheese Cheddar or mozzarella, halal-certified.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine cooked chicken, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, and black pepper. Stir until evenly mixed.
  3. Pour the chicken mixture into a greased 9x13-inch baking dish, spreading it out evenly at the bottom.
  4. Pop open the can of biscuits and cut each biscuit in half.
  5. Place the biscuit halves over the chicken mixture in an even layer, allowing for some overlap.
  6. Sprinkle shredded cheese generously over the biscuits.
Baking
  1. Bake in the preheated oven for about 30-35 minutes, until the biscuits are golden brown and cooked through, and the chicken mixture is bubbling.
  2. Serve hot and enjoy!

Notes

Feel free to substitute chicken with turkey or plant-based alternatives. Mix the filling well to avoid dry spots. Store leftovers in an airtight container for up to 3 days or freeze for longer storage. Reheat in the oven at 350°F (175°C) for about 20 minutes.