Potsie's Creamed Chicken and Biscuits Casserole

"This is a wonderful and simple to prepare comfort food using things you probably already have around. Kids love it- but so do adults. At least, in this home. Try it. It is one of my quick and easy favorites. This is my first submitted recipe... be kind."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by Whitney S. photo by Whitney S.
photo by nisea916 photo by nisea916
photo by Melita B. photo by Melita B.
photo by SharonChen photo by SharonChen
Ready In:




  • Preheat oven to 350.
  • Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
  • Chop the onion.
  • Heat butter in a small nonstick skillet and saute until tender.
  • Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
  • Bake for 15 minutes and remove from oven.
  • Sprinkle 1 cup of the cheese over the baked mixture.
  • Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
  • Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
  • NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.

Questions & Replies

  1. The directions state to "Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish." Since there are no pimiento's mentioned in the ingredients, can I assume that should read the peppers, either the red or roasted, or should there also be pimiento listed under the ingredients?
  2. Do you cook the biscuits prior arranging them on top of casserole?


  1. Potsie, this dish was FABULOUS! I doubled the recipe and added in 1 cup of evaporated milk along with the amount of regular milk called for. I used half mayo and half sour cream, and chose to use cream of celery soup. I added in a bit of flour as suggested for a thicker sauce, and also some partially micro waved frozen peas and carrots. I thought I had pimentos on hand but couldn't locate them when I needed them most - someone had to have nabbed them - but I can't imagine for what purpose because I'm the only one around here who actually cooks - so I had to woefully omit them. I added extra onions to compensate for the missing pimentos, then I added a few generous shakes of garlic powder, salt and pepper, and the chicken. I added a bit more of the chicken than specified because it seemed really saucy. Then, since it seemed so saucy, I sprinkled the shredded cheese on top before placing it in the oven for the first 20 minutes - so I would have a firmer foundation for the biscuits I would be placing on top later, because I was afraid the bottoms would be soggy sitting in all that sauce. After it was bubbling nicely I sliced my large-size biscuits in half through the middle so they would be thinner and placed them on top of the cheese, then sprinkled them with jar-type Parmesan cheese and popped the dish back in the oven. Then I stood there and drooled while my grandchildren - and my adult children - all tried to crowd around the stove to watch the dish through the oven-door glass while it bubbled away, so they could try to gage how much longer it would take to be done. Like they would know. Anyway, everyone absolutely loved it and were so busy scarfing it down that it was actually quiet around the dinner table for a change. But I must give a word of caution to others - don't make the mistake I did by adding in evaporated milk - this dish was VERY rich and would have been so even without it. And even though it looked overly saucy when I first placed it in the casserole dish, a lot of the sauce was sucked up by the chicken and veggies, so we had less sauce than we wanted after it was done baking. Again, my mistake for adding in the extra chicken - next time I'll control myself no matter how saucy it seems before baking it, and add the amount of chicken specified. I should have followed your directions to the tee, and I will in the future, Maestro Potsie. By the way, the biscuits turned out perfect and weren't a bit soggy, and I served this dish with a side of boiled and buttered red-skinned potatoes. I can't wait to make this again - with the pimentos - which I'll hide when I bring them home - and hope I'll be able to remember where I hid them when I need them again. Yeah, right! Thanks so much for this great comfort dish!
  2. Not sure, cuz havent finished going thru to find people who actually FOLLOWED THE DIRECTIONS OF THE RECIPE!! so haven't decided if I should bother making it or not. Please, please, stop reviewing these recipes unless you have FIRST tried them according to the exact directions. Then if you don't like them and add your own touches fine you can comment, but first make it according to the directions and see if you actually LIKE it!!!!. Thanks for understanding!! I'm really just trying to get real reviews, sorry if I offended. :o(
  3. I made this last night and enjoyed every bite to the max! I opted to use half mayonnaise and half low-fat sour cream with excellent results. I loved the idea of putting the cheese on top of the casserole before adding the biscuits as another reviewer did. Came out just great Potsie! Thank you for sharing this recipe with us. I will be making this many more times. It's a great belly warmer during this cold weather, but anytime is good with me :) Linda
  4. I used 1/2 mayonaise and 1/2 sour cream. I also added frozen peas and a small jar of roasted red peppers. Putting the cheese on top of the casserole kept the biscuits from getting soggy. I loved every bite! I sent a couple of servings home with a friend and her husband and child ate it all. She didn't even get any! Anyway, I will make this many more times, I'm sure. Thanks, Potsie.
  5. try puff pastry instead of biscuit . total baking time is 30 minute


  1. This is for the people that think the biscuits didn't cook enough. Don't skip the step of putting it in the oven to cook. I'm sorry I don't remember where I read it but it said that for pot pie like dishes it is imperative for the filling to be HOT so the biscuits will also cook from the bottom. I think bubbling hot would be the right temp. I think it sounds great and I am anxious to try this on my husband. Thanks to the others for the tweaks. I think the peas sound like a winner also. I have some wonderful frozen biscuits I'm going to try since I don't really care for the canned ones.
  2. making this for my first time., an u use bisquick mix instead of the frozen biscuits
  3. I have to admit, this is not a tweak. I blew up your wonderful recipe, but there is a reason I am sharing, and it is to show the versatility of the dish. I arrived home from vacation with a hungry crew and an empty pantry. I had some chicken I could thaw quickly and was searching for something to do with it. I was out of my go-to staples, noodles and rice. I decided to give this a try and use what I had. I sauteed boneless chicken in a couple of tablespoons of veg oil and butter, and set aside. I sauteed a small onion in the same pan, and after tender added mixed frozen vegs to warm them up. Added the soup, mayo, and milk; I didn't have any peppers (boo) and then added the cut-up chicken. The pan I cooked in was oven-safe, so I popped it in the oven for 15 min until bubbling. I did not have refrigerator biscuits, but did have a biscuit mix so I used that. Put the only cheese I had enough of, colby-jack slices, on the casserole, added the biscuits, and sprinkled the scant cheddar I had over the biscuits. Returned to the oven until brown and even my pickiest family LOVED it. Next time I will use your true recipe, but just thought you might like to know how it inspired me to make a wonderful dinner without going to the store.
  4. i do not like using canned soup anymore not healthy- too much salt so I may try with my own homemade white sauce \ made with chicken stock
  5. You can add peas sraight from the freezer and they'll be fine.


Peace, peeps!
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