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chicken and biscuit casserole

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

This chicken casserole recipe I created is based on Popeye's chicken and biscuits.

yield 6 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For chicken and biscuit casserole

  • 9
    fresh baked biscuits, cut in half
  • 1/4 c
    melted margarine
  • 1 1/2 c
    shredded Parmesan cheese, divided
  • 2 Tbsp
    avocado oil
  • 4 c
    sliced rotisserie chicken (skin-on)
  • 2 Tbsp
    chicken seasoning, divided
  • 1 Tbsp
    margarine
  • 25
    frozen (all-white meat) popcorn chicken pieces
  • 10
    frozen (all-white meat) chicken tenders
  • 2
    banana peppers, sliced
  • 1
    large carrot, diced
  • 3 tsp
    crushed red pepper flakes
  • 1 c
    heavy cream
  • 1 can
    cream of chicken soup (10.75 oz)
  • 1 c
    whipped cream cheese
  • 3/4 c
    half and half
  • 8 oz
    extra sharp cheddar cheese, shredded

How To Make chicken and biscuit casserole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat the bottom and sides of a 11x7 baking dish with cooking spray.
  • 3
    Layer with biscuit bottoms and press down with a wooden spoon. Brush with melted margarine and sprinkle with 3/4 cup shredded Parmesan cheese.
  • 4
    Cut the biscuit tops into pieces, place on a plate and set aside.
  • 5
    Heat avocado oil in a large, deep skillet over medium heat. Add sliced rotisserie chicken. Cook and saute for 3 minutes until browned and tender. Season with chicken seasoning. Remove from heat and set aside.
  • 6
    Melt margarine in a medium saucepan over medium-low heat. Add popcorn chicken and chicken tenders, sliced banana peppers and diced carrots. Stir and cook for 5 minutes.
  • 7
    Season with crushed red pepper flakes and remaining chicken seasoning; stir well. Reduced to low heat.
  • 8
    In a medium bowl, combine heavy cream, soup, cream cheese, half and half and remaining shredded Parmesan cheese; whisk well for 30 seconds until blended.
  • 9
    Add soup mixture and sauteed chicken mixture; stir together and continue cook for 4 minutes or until combined. Remove from heat.
  • 10
    Spoon into an prepared baking dish. Top with biscuit top pieces and sprinkle with shredded sharp cheddar cheese.
  • 11
    Bake for 25 minutes or until the casserole is set. Cool completely for 10 minutes.
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