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This Easy Biscuit Casserole with Chilli has only 5 ingredients yet bursts with flavors your family won’t resist. With just everyday pantry items, you can easily put together a comfort meal to satisfy even your laziest weeknights.
You need an easy dinner recipe to help stop the urge of ordering out. A busy weeknight and hungry family is tempting to quickly place an order but trust me, it’s worth spending just 5 minutes assembling this easy biscuit casserole with ingredients you already have in your kitchen.
This biscuit casserole only takes 5 minutes to assemble with ingredients you probably already have: I found two cans of chili hidden in the back of my refrigerator, a bell pepper that was almost ready to throw out, and the can of biscuits was one day shy of expiration, so I wanted to use them ASAP. It really can’t get any easier than this.
How to make Chili Biscuit Casserole
- You need one can of Pillsbury (or similar) Grands! Biscuits, along with your favorite canned chili or my homemade turkey chili recipe.
- I love adding freshly diced red bell pepper: freshly diced. This will give your chili with biscuits a burst of flavor!
- Of course you need shredded cheese! We love cheddar cheese but pepper jack or Monterey Jack are great too.
- All you have to do is layer all the ingredients in the pan and bake – that’s it!
Storing Biscuit Bubble Bake
- This chili biscuit casserole is the perfect make ahead meal – assemble it up to 24 hours in advance and bake before serving.
- Store leftovers in the fridge.
- Store your biscuit casserole in an airtight container and freeze for up to 1 month.
Expert Tips
- If you want a crunchier top on your casserole, then use a more shallow baking dish.
- Make sure to dry your vegetables before assembling them into the biscuit casserole. This way your veggies won’t turn out soggy.
- You know when this is done baking when the biscuits are cooked through, the chili is bubbly, and the cheese is melted and browning on top.
Total Time 40 minutes
Prevent your screen from going dark
Preheat oven to 350°F.
Slice each biscuit into 4 pieces (for a total of 32).
Place chili in the bottom of a 9×13” baking dish. Sprinkle the corn and bell pepper over the top. Top with the biscuits in an even layer.
Bake for 25 minutes, or until the biscuits are almost cooked through and browning on top. Sprinkle the cheese evenly over the top and then bake again until the cheese is melted and the biscuits are cooked through, about 5 more minutes.
Store in an airtight container in the refrigerator for up to 3 days.
- If you want a crunchier top on your casserole, then use a more shallow baking dish.
- Make sure to dry your vegetables before assembling them into the biscuit casserole. This way your veggies won’t turn out soggy.
- Underbake your casserole a bit. It’ll harden and finish baking during the cooling process.
Serving: 1/6th slice of biscuit bake | Calories: 338kcal | Carbohydrates: 13g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 531mg | Fiber: 1g | Sugar: 3g
Nutritional information not guaranteed to be accurate
