Magic Chicken–this chicken casserole makes it’s own biscuit top and creamy gravy as it cooks! It’s like magic!
Note: the SLOW COOKER instructions are listed in the recipe card below
Magic Chicken
This is like a chicken pot pie that makes itself! It’s not a lot of work to make at all (especially if you have cooked chicken on hand) and it tastes amazing. You might have everything already in your pantry.
Don’t be alarmed at how it looks as you put it together. It will look like a mess but the magic happens in the oven as it bakes. Just make sure NOT to stir the ingredients once they’re added to the pan. The way the ingredients are added is purposeful and will create the crust and gravy.
Ingredients
- Butter–because butter makes everything better
- Chopped and cooked chicken—I use this recipe to cook chicken in my Instant Pot. You can also use rotisserie chicken.
- Frozen mixed vegetables of your choice–I used a cup of frozen corn and a cup of frozen green beans
- Shredded cheddar cheese–try another type of cheese like pepper jack, colby jack, etc.
- Flour–all purpose is fine
- Baking powder
- Salt
- Shortening–you can also use butter instead
- Milk
- Water
- Better than Bouillon chicken base–you can also dissolve a couple bouillon cubes in the water instead
- Cream of chicken soup–you can also make your own cream of chicken soup
Instructions
Assemble the casserole as follows and do not mix or stir the ingredients. They are added in a certain order on purpose to create the biscuit topping and the gravy.
- Heat oven to 350° F. Add the melted butter to bottom of a 9×13 inch pan.
- Add the chicken into the pan evenly.
- Distribute vegetables over the chicken evenly.
- Distribute cheese over vegetables evenly.
- In a mixing bowl whisk together the flour, baking powder and salt. Cut in the shortening until crumbly. Stir the milk into the flour mixture. Pour the mixture over the top of the cheese evenly.
- In a mixing bowl whisk together the water, chicken base and the cream of chicken soup. Pour the soup mixture over the top of the flour mixture. DO NOT mix or stir.
- Place pan into the oven and bake for 45-55 minutes until top is beginning to brown. Remove from the oven and let stand for 10 minutes. Slice and serve.
How to make in the slow cooker
If you’d like to make this in the slow cooker layer all the ingredients in a 6 quart slow cooker as stated in the recipe instructions. Cook on high for 3-4 hours. The top won’t get browned like it will in the oven but it will be cooked through. The topping will be soft and moist more like dumplings than browned biscuits.
Can I halve the recipe?
This magic chicken casserole makes a full 9×13 inch pan. So if you’re serving a smaller group I suggest halving the recipe. Halve all the ingredients and keep the cooking time the same. Use a square 9×9 inch baking dish instead of the 9×13 inch pan.
Variations
- Try making this recipe with frozen broccoli for a chicken and broccoli casserole
- Instead of cream of chicken soup try cream of mushroom, cream of celery soup or condensed cheddar cheese soup
- Instead of using the flour, baking powder, salt and shortening use 2 cups of a baking mix like Bisquick.
- You can use cooked turkey instead of cooked chicken
More Chicken Recipes…
Instant Pot Melt in your Mouth Chicken
Instant Pot Amish Chicken Noodle Casserole
Instant Pot Malibu Chicken Casserole
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Magic Chicken
- Prep Time: 25 minutes
- Cook Time: 45 minutes-55 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
This chicken casserole makes it’s own biscuit top and creamy gravy as it cooks! It’s like magic!
Ingredients
- 2 Tbsp melted butter
- 4 cups chopped and cooked chicken (I use this recipe to cook chicken in my Instant Pot)
- 2 cups frozen mixed vegetables of your choice
- 1 cup shredded cheddar cheese
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 5 Tbsp (about 1/3 cup) shortening
- 1 1/2 cups milk
- 1 1/2 cups water
- 1 Tbsp Better than Bouillon chicken base
- 1 (10.5 oz) can cream of chicken soup
Instructions
- Heat oven to 350° F. Add the melted butter to bottom of a 9×13 inch pan.
- Add the chicken into the pan evenly.
- Distribute vegetables over the chicken evenly.
- Distribute cheese over vegetables evenly.
- In a mixing bowl whisk together the flour, baking powder and salt. Cut in the shortening until crumbly. Stir the milk into the flour mixture. Pour the mixture over the top of the cheese evenly.
- In a mixing bowl whisk together the water, chicken base and the cream of chicken soup. Pour the soup mixture over the top of the flour mixture.
- Place pan into the oven and bake for 45-55 minutes until top is beginning to brown. Remove from the oven and let stand for 10 minutes. Slice and serve.
Notes
If you’d like to make this in the slow cooker layer all the ingredients in a 6 quart slow cooker as stated in the recipe instructions. Cook on high for 3-4 hours. The top won’t get browned like it will in the oven but it will be cooked through. The topping will be soft and moist more like dumplings than browned biscuits.
- Category: Chicken
- Method: Oven
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Since this cooks so long in the oven, I wonder if you even need precooked chicken? I’ve made a similar dish with stuffing instead of biscuit dough and raw chicken chunks cook thoroughly in even less time.
That would probably work!
Typically I think about what my husband will enjoy but this time, I was like, I’m going to be home alone while he travels so I’m going to cook for me! I LOVED THIS!!!!! I used a rotisserie chicken and half a large bag of mixed vegetables but I probably should’ve used the whole bag. This had great flavor from the bouillon and I saved time by using the pre-cooked rotisserie. I love a good chicken pot pie and that’s what this reminded me of. I used to make a pot pie with Bisquick but this is by far superior! You Rock Karen 😋 Thank you
★★★★★
So glad you got to try it! Thanks for the 5 stars!
Karen, I made this exactly like the recipe. Checked it twice to make sure when mixing up and again when I saw the results. It took 1 1/2 hours for the bisquick to cook and there was no gravy at all so that made it a bit dry. However, we loved it anyway and I will fix it again!! Looks like from the review I am the only one that this has happened to. Any idea what went wrong?? I’ve been thinking about adding another can of soup and maybe some more liquid? LOVE love your site and all your help!!!!!
★★★★★
Hmmm, that’s so weird. I’m not sure what happened. But you could add more liquid and soup for sure
Karen, This comment is about a recipe I received but mistakenly deleted it. Iit came in my mailbox recently. It had 4 pork chops and rice. The rice can be cooked in the metal pan and put the top on it. I am talking about the stackable pans.
Thank you.
Ann
I’m not sure if that is my recipe, it doesn’t sound familiar. Here are a couple pork chop recipes of mine:
https://www.365daysofcrockpot.com/instant-pot-ranch-pork-chops-and-mashed-potatoes/
https://www.365daysofcrockpot.com/instant-pot-sour-cream-pork-chops/
I’ve made this twice now for my family and they just loved it. It will be on our favorite list now. Its so easy to make and a all in one dish makes dinner clean up easier.
Thanks so much Bonnie!
This recipe was awesome! Big hit with the whole family.
★★★★★
So glad to hear it! Thanks for your 5 stars Kat!
I don’t usually do reviews but this one yes! I did replace the shortening with butter. Actually precooked the chicken in a convention oven with only some cooking spray in the 9×13 baking dish. Then followed the recipe except the shortening which I don’t use. Cutting the butter in instead did just fine. Will make this again…thank you for sharing
★★★★★
Thank you. I am glad to know that butter works well.
So, essentially, this is a
🍗 Chicken
“Dump Casserole”!
(Just like, the “Dump Cake” recipes)!
I think this is an incredible idea! Same concept, but savory- instead of sweet!
It doesn’t get any easier.
Thank-you, for sharing this delicious recipe- along with all the others!
You’ve made a lot of “Cooks” happy, and their loved ones, who get to enjoy these meals- prepared with love.
★★★★★
Oh yes! That’s exactly right. I love that
Easy to make and so so delicious. My family just loved this dish. I will be making it again and again. Thank you so much for the recipe. I can’t wait for more recipes to come.
★★★★★
So glad to hear that you liked it. Thanks for the 5 stars Elvira!
This was amazing – and really easy. I had to do a couple of adaptations because of our various diets, but I’m happy to report that those substitutions worked perfectly. (Smart balance, GF flour and a sheep’s milk cheese.) Will be adding it to the cold weather-comfort food collection!
★★★★★
Good to know about the substitutions you mentioned! Thanks!
Magic chicken recipe looks great. Freeze before or after cooking? I like to keep frozen cassaroles on hand for illnesses with friends.
I would freeze it after cooking and wrap with foil until ready to use. Cook with foil on top until heated through (I’m guessing if it’s frozen solid that will take a while probably like 45-60 minutes).
Hi,
This recipe sounds like it would be really good with cream cheese added to it. Do you think that would mess with the way the crust forms? I was thinking of maybe adding it to the chicken layer, do you think that would work?
Mmmm, that sounds really amazing. I think adding to the chicken layer will work perfectly.
I’m cooking your pork loin recipe. Having people over so I’m cooking in my 8qt instant pot two 1.5lb loins. It’s says cook for 18 minutes for one 2lb loin but how long do I cook Two 1.5lb loins. Love your cook book. Thanks
I would use a 16 minute pressure cook time for the two 1.5 loins
It’s me again.
Can you use canned veggies instead of frozen ?
I’m not a fan of crunchy veggies, or do the frozen cook well in the oven ?
Yes canned would work great!
If using Bisquick instead of the other dry ingredients, do you just mix it with the milk ?
Just double checking.
Yes that’s right Cindy!
Do you skip the butter if your using Bisquick?
yes that’s correct
Hello if using butter in lieu of shortening do you melt the butter first?
I would just cut it in with a pastry blender straight from the fridge or slightly softened
Thank you ! I made it this evening using almond milk and butter in lieu of shortening and used mixed veggies. To help save time, I also purchased a whole cooked chicken, removed the bones and shredded it. This is an excellent dish, I followed the recipe as written and the only thing I would change the next time I make it is use less salt.
Thanks again for another tasty recipe 😇
★★★★★
Thanks Kim! So glad you liked it!
FYI…When I select the 1/2X scale on your recipe card to make half the recipe, the 1/3 cup shortening changes to “Cup Shortening”. I caught it but thought I should point it out since it could really mess up someone’s dinner if they aren’t paying attention. I haven’t made it yet but am planning it for later this week. It looks really good.
Thank you. This is a new feature and it’s apparently not without bugs.
This looks delicious and I can’t wait to try it. If I halve the recipe, do I halve
the 1 and a half cup of water to 3/4 cup? Thank you for all the wonderful
recipes.
Yes that is what I would do
Karen, sorry this comment isn’t about the recipe. I just have a question. I have the 365 days of IP Cooking book but there is no dessert section. Thats the best part of cooking. Are desserts in any of your books? By the way, this chicken casserole looks delicious! I’m planning to make it soon.
I have some desserts in my slow cooker books. I have had such mixed reviews on how my desserts turn out that I didn’t want to put them in the book. You can find my desserts here: https://www.365daysofcrockpot.com/recipes/?fwp_meal_type=desserts
Thanks, I’ll check that one out. I love the brownie bites. I drop a mini peanut butter cup in the batter and I dip them in chocolate. So good!