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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.  

Cheesy Chili Biscuit Bake in a blue and white casserole dish


Easy Biscuit Casserole with Chili

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. 

Why you’ll love this recipe

  • This chili biscuit casserole recipe easily comes together in a matter of minutes
  • The fluffy and buttery biscuit casserole is the ultimate comfort meal 
  • It’s a pantry meal, so you probably already have all 5 ingredients in your kitchen.

Ingredients Needed

  • Biscuits: 1 can of Pillsbury Grands 
  • Chili: you can make your own homemade turkey chili or use your favorite brand/flavor canned chili. 
  • Red bell pepper: freshly diced. This will give your chili with biscuits a burst of flavor!
  • Cheddar cheese: about a cup shredded cheddar cheese

Click to see the recipe card below for full ingredients & instructions!

How to make biscuit casserole

  • Preheat the oven to 350°F.
  • Slice each biscuit into 4 pieces.
  • Place chili in the bottom of a 9×13 inch baking dish. Sprinkle the corn and diced bell peppers over the top. Top with the biscuits in an even layer.
  • Let the biscuit bake for about 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.
Easy Cheesy Chili Biscuit Bakein a white bowl - this easy weeknight dinner recipe has just 5 ingredients! Chili is topped with vegetables, biscuits, and cheese then baked up for a delicious comfort food meal.

Variations

  • Add in some nutritious greens to your dinner with this Parmesan Baked Zucchini Recipe
  • Serve this chili biscuit casserole with a warm chili dip easily made in the crock pot.
  • Add a pound of beef to the biscuit mix
  • Add in some eggs and bacon to enjoy as a breakfast casserole!

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.
  • Underbake your casserole a bit. It’ll harden and finish baking during the cooling process. 

FAQs

How do you know when a biscuit casserole is done?

Until the biscuits are almost cooked through and browning on top.

Can I make this ahead?

Yes, this chili biscuit casserole is the perfect make ahead meal. 

Can I freeze biscuit casserole?

Yes you can! Store your biscuit casserole in an airtight container and freeze for up to 1 month. 

Easy Cheesy Chili Biscuit Bakein a white bowl - this easy weeknight dinner recipe has just 5 ingredients! Chili is topped with vegetables, biscuits, and cheese then baked up for a delicious comfort food meal.

Easy Cheesy Chili Bake

5 from 1 vote
Easy Cheesy Chili Bake – this easy weeknight dinner recipe has just 5 ingredients! Chili is topped with vegetables, biscuits, and cheese and bakes up for a delicious meal.
Total Time 40 minutes
Yield 6 servings
Serving Size 1 /6th slice of biscuit bake
Rate RecipePrint Recipe

Ingredients
 

  • 1 can Pillsbury Grands! Biscuits 8 biscuits
  • 2 cans (15 ounces each) chili (use your favorite brand/flavor)
  • 1 cup frozen corn
  • 1 red bell pepper diced
  • 3 cups shredded cheddar cheese
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Instructions

  • 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.

Recipe Notes

  • 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. 

Recipe Nutrition

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
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 1 vote (1 rating without comment)

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3 Comments

  2. This looks sooooo easy. And you are right, dinner is SO HARD after a day of blog baking! My husband comes home and I’m like what, you don’t want 50 cookies and a side dish? Who are you?

    Reply