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Creamy Dilled Chicken Casserole

Read Reviews (24)

"Quick and easy casserole with unique flavor combinations." — skippi

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Original recipe makes 4 servings Change Servings

4 boneless chicken breast halves, cooked
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk

1/2 teaspoon dried dill weed
1/4 cup sliced green olives
1 (10 ounce) package refrigerated biscuit dough

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

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I wonder if the person that gave this a poor rating because it took so long to cook neglected to notice that the chicken in the recipe is to already be cooked? I used my own biscuit recipe and this turned out fabulous!

—KATERS0404

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Most Helpful Critical Review

Apr 12, 2004

takes MUCH longer than 20 minutes to cook. After 35 minutes I had to take it out because the biscuits were burning, and it was very runny. Didn't like the cream of chicken flavor, and couldn't taste the dill at all. Will not be making this again.

—GILBEHE

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37 Ratings

Dec 03, 2003

My husband and oldest son liked this one more than I did.

—KARJAY

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Sep 14, 2009

I adore this recipe, but i find it much better with just a few very simple changes. First of all, i cook it in the oven without the biscuits for 10 minutes, then add them on top and put it back in for 15. I also add a brick of cream cheese to the soup mixture for some extra taste. and if i really want to be adventureous i mix in corn and i top with grated cheese {cheese goes on before the biscuits.} these are just a few fast easy things that i find improve this meal. thanks for it, i love it

—candacewyscaver

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Feb 09, 2009

This recipe was great! Instead of using refrigerated Ready-made biscuits we used the Bisquick Drop Biscuits recipe off the Bisquick box. It was so fantastic. Next time we also might try the recipe with Rosemary and Thyme instead of Dill. I am sure that would be fantastic as well.

—ErinG

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May 17, 2007

this sauce is very good add some carrot, potato and chop the chicken and it would also work well as chicken pot pie filling

—pandorawa

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Jan 29, 2006

not an olive fan, so omitted those, but quick easy n dill is a great touch! thanks!

—MRSREAMESNOODLE

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Jul 02, 2006

This is wonderful comfort food. Usually recipes with dill don't contain enough for my taste, but this was right on the money. I omitted the olives and used a cream of chicken and herb soup for a little extra flavor. I served it up with baked potatos and it was so filling that no one even thought about seconds. It also reheats wonderfully.

—lmunkers

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Nutrition

Calories
524 kcal
26%

Carbohydrates
37.4 g
12%

Cholesterol
92 mg
31%

Fat
24.1 g
37%

Fiber
0.6 g
2%

Protein
37.8 g
76%

Sodium
1535 mg
61%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Dilled Chicken Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 524
Calories from Fat: 217

% Daily Value *
Total Fat 24.1g 37 %
Saturated Fat 6.5g 33 %
Cholesterol 92mg 31 %
Sodium 1535mg 61 %
Potassium 402mg 11 %
Total Carbohydrates 37.4g 12 %
Dietary Fiber 0.6g 2 %
Protein 37.8g 76 %
** Sugars 7.1g
** Vitamin A 6 %
Vitamin C < 1 %
Calcium 13 %
Iron 38 %
** Thiamin 35 %
** Niacin 141 %
Vitamin B6 24 %
Magnesium 16 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.