A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Rotisserie Chicken-Biscuit Casserole

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Courtesy of Recipe courtesy of Family Features/Culinary.net


  • 1 whole rotisserie chicken
  • 8 refrigerated biscuits
  • 1 can (10 ¾ oz.) cream of mushroom soup
  • ½ cup milk
  • ¼ cup sour cream
  • 2 cups frozen vegetables
  • ½ teaspoon dried basil
  • ⅛ teaspoon pepper


Heat oven to 450 degrees. Remove meat from rotisserie chicken and shred; set aside. Discard bones.

Cut biscuits into quarters; set aside. In a saucepan, stir soup, milk, sour cream, chicken, vegetables,

basil and pepper. Cook until boiling. Spoon the chicken mixture into the baking dish. Arrange quartered

biscuits over filling. Bake 10-12 minutes, or until the biscuits are golden brown.

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