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Turn that humble can of Campbell’s cream of chicken into a cozy cream of chicken and biscuits recipe—a weeknight win that’s rich, easy, and ready in one pan.
After years of testing variations, I've perfected a method that delivers restaurant-quality comfort with minimal effort—creamy, savory chicken nestled between flaky biscuits, all ready in 30 minutes.
The beauty of this dish lies in its simplicity: no fancy techniques, no last-minute grocery runs, just a few pantry staples and a single pan.
What sets this recipe apart is the balance of textures and flavors—tender, shredded chicken swimming in a velvety soup base, topped with buttery biscuits that stay soft and golden. I learned this approach from my grandmother, who always had a way of turning modest ingredients into something extraordinary.
The biscuits are made from scratch (don’t worry, no rolling pins required), and the chicken cooks right alongside them, so you’re not juggling multiple dishes or timers.
The result is a meal that feels indulgent yet effortless—creamy, comforting, and packed with that nostalgic flavor you get from a classic comfort dish. The biscuits absorb the rich soup, creating pockets of flavor in every bite, while the chicken stays juicy and tender.
This is the kind of recipe that makes you want to serve it to guests, even though it’s designed for the busiest of nights.
Best of all, it scales easily for a crowd or stretches into leftovers that reheat beautifully. Let’s get started—this one-pan wonder is about to become your new go-to for creamy, satisfying dinners.
Ingredients for campbell's cream of chicken and biscuits
Pantry staples and a few fresh touches—this one-pan wonder comes together faster than you can say 'comfort food'.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Chicken Soup 🍲 | 10 ½ oz | Condensed version preferred |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| All-Purpose Flour 🌾 | 2 cups | For biscuit dough |
| Baking Powder 🍞 | 2 tsp | Double-acting preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for biscuits |
| Milk 🥛 | ¾ cup | Whole milk for richness |
| Garlic Cloves 🧄 | 2 cloves | Minced for extra flavor |
| Cheddar Cheese 🧀 | ½ cup | Shredded, sharp variety |
| Green Onions 🧅 | 2 whole | Sliced for garnish |
| Olive Oil 🫒 | 1 tbsp | For greasing pan |
The Campbell's cream of chicken is the base, but don't grab just any can—the 10.5 oz condensed version works best here. Most grocery stores carry it, but if you're at Walmart or Target, grab the family-sized can to save money. The chicken breast should be boneless and skinless—cut it into 1-inch pieces before cooking so it shreds easily. I always buy mine from the butcher counter if I'm feeling fancy, but the pre-cut packages work fine. For the biscuits, King Arthur flour is my go-to, but any all-purpose will do. Just don't use self-rising flour—you'll need to add extra salt and baking powder separately.
No condensed soup? Make your own quick version—simmer 2 cups chicken broth with 1/2 cup heavy cream, 1/2 cup shredded chicken, and a pinch of thyme. Out of cheddar? Parmesan or pepper jack both work, though the sharpness changes the flavor. The biscuits can be made ahead—just keep the dough chilled until ready to use. Short on milk? Buttermilk or half-and-half are good swaps, but the texture might be slightly different. And if you're feeling lazy, store-bought biscuits (like Pillsbury Grands) will save time—just bake them separately.
This dish reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes. Leftovers keep for 4 days in the fridge, but honestly, it tastes even better the next day as the flavors meld. For make-ahead prep, assemble the dish in a baking dish, cover, and refrigerate for up to 24 hours before baking. The biscuits can be baked separately and reheated in the oven to stay fresh. If you're serving a crowd, double the biscuit dough—it's the part everyone goes back for.
Why You'll Love This Recipe
- Here’s what sold me: the flavors get even better the next day. I’ll toss a portion in the fridge, and when I reheat it, it’s like a cozy hug in a bowl. Perfect for lazy Sundays or when you’re too tired to cook but still want something special.
- One-Pan Magic: I love that this dish lives up to its name—just one skillet, one pan, and done. No scrubbing pots or juggling dishes. The chicken cooks first, then the soup simmers, and the biscuits go right on top. My kitchen stays clean while dinner smells like heaven.
- Cheesy, Creamy Bliss: That sharp cheddar mixed into the biscuit dough? Game-changer. The creamy Campbell’s soup base gets a rich, melty boost, and the garlic cloves add just enough warmth to make every bite sing. It’s the kind of dish where you’ll lick the plate—guaranteed.
- Leftovers That Wow: Here’s what sold me: the flavors get even better the next day. I’ll toss a portion in the fridge, and when I reheat it, it’s like a cozy hug in a bowl. Perfect for lazy Sundays or when you’re too tired to cook but still want something special.
Step-by-step instructions for Campbell's cream of chicken and biscuits
Here's how to create this creamy, comforting one-pan meal with tender chicken and fluffy biscuits.
Prepare the Chicken and Sauce Base
Cut the 1.5 lb boneless chicken breast into bite-sized pieces and set aside. In a large oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until they turn lightly golden and are no longer pink on the outside.
Once the chicken is cooked, remove it from the skillet and set it aside. Pour the 10.5 oz Campbell's Cream of Chicken Soup into the same skillet and stir in the 2 cloves minced garlic cloves. Bring the mixture to a gentle simmer over medium-low heat for 3-4 minutes, allowing the flavors to meld together. This step builds the creamy foundation of your dish.
Make the Biscuit Dough and Assemble
In a medium bowl, combine the 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix these dry ingredients together until evenly distributed. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add the 0.75 cup milk to the dry ingredients and stir gently with a fork until just combined. The dough should come together but still be slightly shaggy—this is perfect for tender biscuits. Drop spoonfuls of dough around the edge of the skillet with the soup mixture, leaving space in the center for the chicken to return. Sprinkle the 0.5 cup shredded cheddar cheese evenly over the top of the biscuit dough.
Bake to Golden Perfection
Transfer the skillet to a preheated 400°F oven and bake for 18-20 minutes, or until the biscuits are golden brown on top and the filling is bubbling around the edges. The biscuits should feel firm to the touch and pull away cleanly from the skillet.
Once baked, let the dish rest for 5 minutes before serving. This resting time allows the biscuits to set slightly and makes them easier to handle. Garnish each serving with 2 sliced green onions for a fresh pop of color and flavor. The result is a comforting, creamy meal with tender chicken and fluffy biscuits all in one delicious package.
Pro Tips For Making Campbell'S Cream Of Chicken And Biscuits
- USE COLD BUTTER: The biscuits won’t rise properly if the butter melts before baking. Cut the 0.5 cup unsalted butter into small cubes and keep them in the freezer for 10 minutes before mixing—this ensures they stay pea-sized and cold when you cut them into the flour. I learned this the hard way when my biscuits turned out flat and greasy.
- SIMMER THE SOUP LOW: After adding the 10.5 oz Campbell's Cream of Chicken Soup and 2 cloves minced garlic, resist the urge to boil it. A gentle simmer for 3-4 minutes lets the flavors meld without curdling the sauce—boiling too hard can turn it grainy. Trust the process, even if it feels slow.
- SKIP OVERMIXING THE DOUGH: Once you add the 0.75 cup milk to the flour mixture, stir just until the dough comes together. Overmixing develops gluten, which makes biscuits tough. A shaggy, slightly uneven dough is ideal—it guarantees tender, fluffy results. I used to worry about lumps, but they disappear in the oven.
- REST THE CHICKEN AFTER COOKING: After searing the 1.5 lb boneless chicken breast for 5-6 minutes, let it rest for 2-3 minutes before returning it to the skillet. This keeps the juices inside instead of releasing them into the pan, so the chicken stays moist and tender when it finishes baking in the creamy sauce. (Yes, even if you’re impatient like me.)
Health benefits of this campbell's cream of chicken and biscuits
Protein-Packed Powerhouse
This dish delivers 30 grams of protein per serving thanks to the tender chicken breast, making it a satisfying meal that keeps you full for hours. The 1.5 lb boneless chicken breast cooks quickly in the pan, retaining its moisture and flavor—no dry chicken here!
I always cut it into bite-sized pieces so it shreds easily, which means every bite is packed with lean protein. 💪
Calcium Boost from Cheese
The 0.5 cup shredded cheddar cheese sprinkled over the biscuit dough isn’t just for flavor—it adds 20% of your daily calcium needs per serving. Calcium supports strong bones and teeth, and this sharp cheese also helps balance the richness of the creamy chicken soup.
I swear by sharp cheddar because it melts beautifully and adds depth to the dish.
Whole Milk Goodness
Using whole milk for the biscuit dough ensures you get 8 grams of protein and essential fats per serving, which are crucial for brain health and nutrient absorption. The fats in whole milk also help your body absorb fat-soluble vitamins like A and D from the chicken.
My grandmother always used whole milk—she said "nothing beats the real thing" for flavor and nutrition.
Complex Carbs for Energy
The 2 cups all-purpose flour in the biscuits provides complex carbohydrates that release energy slowly, keeping your blood sugar stable. These carbs pair perfectly with the protein from the chicken to create a balanced meal.
I like to use all-purpose flour because it’s versatile and gives those classic, flaky biscuits we all love. Plus, it’s a pantry staple you likely already have!
Garlic’s Immune Boost
The 2 minced garlic cloves added to the soup base aren’t just for flavor—they’re packed with allicin, a compound that supports your immune system. Garlic also has anti-inflammatory properties that can help reduce muscle soreness, perfect if you’ve been working out.
A little garlic goes a long way in boosting both taste and health! 🌟
Nutrition facts
Frequently asked questions
Why do the biscuits need to rest after baking?
Letting the dish rest for 5 minutes after baking helps the biscuits firm up slightly and prevents them from falling apart when you serve. This resting time also allows the heat to distribute evenly, so every bite is perfectly flaky and warm—not soggy or crumbly.
Can I use a different type of flour for the biscuits?
Yes! While all-purpose flour works best for classic biscuits, you can experiment with whole wheat flour for a nuttier taste or pastry flour for extra tenderness. Just keep in mind that whole wheat may make the biscuits denser. For the best results, stick with all-purpose unless you're looking to swap textures intentionally.
What if my chicken isn’t fully cooked when I add it back to the skillet?
If the chicken isn’t fully cooked after 5-6 minutes, return it to the skillet with the soup and let it simmer gently for another 2-3 minutes until it reaches 165°F internally. Overcooking can dry it out, so use a meat thermometer to check—it’s the safest way to ensure it’s done without guesswork.
How can I make the biscuits extra flaky?
Cold unsalted butter is key—cut it into the dry ingredients until it resembles coarse crumbs with pea-sized pieces. Also, handle the dough as little as possible to avoid developing gluten, which makes biscuits tough. Pat the dough gently into the skillet instead of pressing it down firmly.