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Rotisserie Chicken-Biscuit Casserole

Almost nothing says comfort food quite like a freshly baked casserole. This Rotisserie Chicken-Biscuit Casserole comes together in a snap, with just a handful of ingredients. The bake time is less than 15 minutes but the result is highly satisfying.


  • 1 whole rotisserie chicken
  • 8 refrigerated biscuits
  • 1 can cream of mushroom soup 10 3/4 oz.
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 2 cups frozen vegetables
  • 1/2 tsp. dried basil
  • 1/8 tsp. pepper


  • Heat oven to 450 F.
  • Remove the meat from a cooled rotisserie chicken and shred into pieces; set aside.
  • Discard the bones.
  • Cut the refrigerated biscuits into quarters; set aside.
  • In a medium saucepan, stir together the soup, milk, sour cream, chicken, vegetables, basil and pepper. Cook until boiling. Season to your liking.
  • Spoon the chicken mixture into a baking dish and arrange biscuits over the filling.
  • Bake 10-12 minutes, or until biscuits are golden brown.



(Source: Family Features)