Poultry · Recipes

Creamy Chicken and Biscuits

Mister had asked me the other night if I had ever tasted Chicken and Biscuits before.  I asked, “You mean chicken and dumplings, right?”  Nope!  This is something that Mister’s mom made for his family when he was growing up.  Since the nights are cooler and we find ourselves snuggling more than usual, I decided to make this stick to your ribs dish.

Overall the dish is very easy.  I used leftover chicken from my Juicy Herbed Chicken Breast, canned Cambell’s soup, frozen veggies and canned biscuits.  This is great for chilly weekday nights where you want to feel warm from the inside out.  This is definitely comfort food.  We had plenty of extras, being just the two of us and this Creamy Chicken and Biscuits warmed up nicely the next morning for breakfast.  Yum!

Creamy Chicken and Biscuits

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 4-6 servings

Serving Size: 1 1/2 cups

Calories per serving: 406

Fat per serving: 19g

Creamy Chicken and Biscuits


  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/4 cup milk
  • 3/4 cup shredded Cheddar cheese
  • 1/4 teaspoon ground black pepper
  • 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
  • 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 1 package (7.5 ounces) refrigerated biscuits (10 biscuits)


  1. Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
  2. Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
  3. Bake for 15 minutes or until the biscuits are golden brown.


Calorie and Fat nutrition information is based on 98% Fat Free Cream of Chicken Soup


Recipe from Cambell’s Kitchen.

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