Healthy and Easy Chicken and Biscuits Casserole

Total Time
Prep 10 mins
Cook 30 mins

This is my version of Campbell's Easy Chicken and Biscuits. It makes great use of leftover chicken, and is a fast and easy meal.

Ingredients Nutrition

  • 1 (10 3/4 ounce) can low-fat cream of celery soup
  • 1 (10 3/4 ounce) can low-fat cream of potato soup or 1 (10 3/4 ounce) can low-fat cream of chicken soup
  • 1 12 lbs chicken breasts, cooked and cut up
  • 4 cups frozen broccoli carrots cauliflower mix
  • 1 cup skim milk
  • 14 teaspoon dried thyme leaves
  • 1 teaspoon dried parsley
  • 14 teaspoon celery seed
  • 14 teaspoon paprika
  • 14 teaspoon pepper
  • 14 teaspoon savory
  • 1 (16 1/3 ounce) can refrigerated reduced-fat buttermilk biscuits


  1. Blend soups and milk in large skillet on low heat.
  2. Add herbs and spices and mix well.
  3. Add cooked cut up chicken and frozen vegetables.
  4. Heat to warm vegetables and chicken.
  5. Put in large ovenproof dish and bake in 400 degree oven for 15 minute.
  6. Take chicken dish out of oven and stir well.
  7. Cut up biscuits into fourths and top chicken with biscuts.
  8. Bake another 15 minute until biscuits are browned.


Most Helpful

It tastes like a pot pie. It is very good and was a huge hit at the dinner party! It is easy to make and doesn't take long at all. I will definitely make this again!

Merilythia December 13, 2011

I didn't follow the low-fat version of this meal but it was still killer. All my friends loved it. I used cream of mushroom and cream of chicken. I didn't have savory though. I also added fresh carrots, onions, celery, broccoli, and peas instead of the frozen mix. It really made a difference. Only downside was that it gave us all pretty bad gas.

LizzyGirl09 July 20, 2007

I make dinner to serve at church every Sunday evening. This is a crowd pleasing favorite. I add peas but everything else is identical. This recipe multiplies out easily. Thanks for posting it.

Beth W. December 20, 2015

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