Campbell's Kitchen Home > Recipes > Easy Chicken and Biscuits

Easy Chicken and Biscuits

This creamy chicken and vegetable dish features an enticing sauce made with Campbell's® Condensed Cream of Potato Soup and Campbell's® Condensed Cream of Broccoli Soup, and is topped with golden biscuits for a real home-style flavor.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup

2/3 cup milk

1/2 teaspoon poultry seasoning

1/8 teaspoon ground black pepper

2 cups frozen mixed vegetables

2 cups cubed cooked chicken

OR turkey

1 packages (7.5 ounces) refrigerated biscuits

  • Stir the soups, milk, poultry seasoning, black pepper, vegetables and chicken in a 2-quart shallow baking dish.
  • Bake at 400°F. for 20 minutes or until the chicken mixture is hot and bubbling.  Stir the chicken mixture.  Top with the biscuits.
  • Bake for 15 minutes or until the biscuits are golden brown.

RECIPE TIPS

  • Tip: Substitute Campbell's® Condensed Cream of Celery Soup for the Cream of Broccoli. 

Ratings & Reviews

(25) Average rating from 25 members

  • Submitted by: Tracy M.

    Date: 11/04/2009

    This is great for busy moms! I used Cream of Celery soup, Potato soup and frozen broccoli. Next time I'll use frozen corn instead. It's a great way to use up left-over chicken. Everyone loved this. It will definately be on my "make again" list!

  • Submitted by: Gary C.

    Date: 10/03/2009

    Not being much for broccoli, I used Cream of Mushroom soup. I prepared it the way I had it as a child, with the biscuits cooked seperately, broken open on the plate and the creamed chicken topping ladled on the top. I used canned chicken and must say I prefer the mixed white and dark meat for better chicken flavor. I also added some chicken broth and corn starch to thicken it. This would be really hard to mess up. The variations are endless.

  • Submitted by: Erika S.

    Date: 10/03/2008

    This was good, especially the biscuits. I added frozen broccoli and next time I will add some potatoes.

  • Submitted by: Marsha B.

    Date: 08/27/2008

    I substituted a store bought rotisserie chicken, Cream of Chicken soup instead of Cream of Celery soup, added potatoes, used canned peas and carrots and it turned out wonderfully!

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe†
Calories 480 468
Total Fat 18g 17g
Saturated Fat 5g 5g
Cholesterol 72mg 70mg
Sodium 1564mg 1533mg
Total Carbohydrates 49g 48g
Dietary Fiber 5g 6g
Protein 30g 30g
Vitamin A 72%DV 69%DV
Vitamin C 13%DV 11%DV
Calcium 11%DV 11%DV
Iron 17%DV 15%DV

*Primary Recipe

†Primary Recipe

(25)

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At a Glance

Prep: 10 minutes

Bake: 35 minutes

Makes: 4 servings

Nutrition per Serving

Calories: 480

Fat: 17g

Fiber: 5g

Protein: 30g

Sodium: 1564mg


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