Leftover Turkey and Biscuit Casserole

This good creamy casserole is baked with cream of chicken soup, leftover or shredded turkey vegetables, and tons of cheese – this Leftover Turkey and Biscuit Casserole is simple and packed with flavor!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Leftover Turkey and Biscuit Casserole

This recipe is simple to prep – you can use any kind of canned condensed soup or your own from-scratch condensed soup, and whatever vegetables you have on hand – leftovers, or frozen!

Plus our Slow Cooker Shredded Turkey is divine in this.

Leftover Turkey and Biscuit Casserole Ingredients

To make this recipe, we will need the following ingredients:

• 2 cups cooked turkey, shredded or diced — adds protein, heartiness, and richness; shredding gives a creamier texture while diced pieces give chunkier bites.
• 2 cups frozen mixed vegetables — bring color, sweetness, nutrients, and texture; the mix of peas, carrots, corn, and green beans keeps the casserole balanced and hearty.
• 1 (10.5-oz) can cream of chicken soup — acts as the creamy, savory base that ties all ingredients together; adds salt, umami, and thickness.
• ½ cup milk — thins the soup slightly to create a smooth, pourable sauce; adds mild creaminess without making the dish heavy.
• 2 tablespoons melted butter — boosts richness, enhances flavor, and helps soften and coat the veggies and turkey.
• 1½ cups shredded cheddar cheese (1 cup in the filling, ½ cup on top) — adds melty, savory, cheesy comfort; the top layer creates a golden, gooey crust, while the filling layer makes the casserole creamy.
• 1 can Grands biscuits (8-count) — provides a fluffy, buttery, satisfying bread topping that puffs up and turns golden, giving pot-pie vibes without making a crust from scratch.
• Salt & pepper to taste — essential for balancing the creaminess and enhancing the flavor of the turkey and vegetables.
• Optional: garlic powder, onion powder, dried thyme, paprika — deepen the flavor: garlic and onion powder add savory warmth, thyme adds herbal depth, and paprika adds color and a subtle smoky note.

Steps to Make Leftover Turkey and Biscuit Casserole

Once youve gathered your ingredients, we will use the following recipe:

Mix Turkey, Vegetables, and Soup

Mix together shredded turkey, a can of soup, and vegetables.

Mix in Cheese

Add shredded cheese, mix well.

Top with Biscuits

Add to a greased casserole dish or skillet. Rip biscuits up and place on top of turkey and soup base.

Bake

Bake at 350F, covered for 20 minutes (with foil or a lid) and 20-30 minutes uncovered, until casserole is bubbly hot and biscuit dough is golden brown.

Kitchen notes

Cut the biscuits into quarters so they bake through fully—whole biscuits often stay doughy in the middle.

Use freshly shredded cheddar if possible; it melts smoother and creamier than bagged shredded cheese.

Warm the milk slightly before mixing with the cream of chicken soup for a smoother sauce.

Season the filling well before adding the biscuits—the biscuit topping can mellow flavors, so make sure the base tastes great first.

Add a pinch of garlic powder, onion powder, and thyme even if you don't usually season casseroles—these boost savory depth fast.

Let the frozen veggies thaw for 10–15 minutes or rinse under cool water to remove excess ice so the casserole doesn't get watery.

Stir some cheese into the filling and some on top for the best texture—creamy inside, golden outside.

Brush the biscuits with a little melted butter before baking to help them brown beautifully.

Bake on the lower-middle rack so the biscuits brown without the bottom overcooking.

Cover with foil if biscuits brown too quickly—this keeps the top golden without burning.

Let the casserole rest 5 minutes before serving so the filling thickens and scoops cleanly.

Swap Grands for flaky-layer biscuits if you prefer pull-apart, buttery layers.

Add a handful of cooked bacon or ham for even more depth and smokiness.

Don't skip the pepper—the creamy base needs that sharpness to stay balanced.

Serve with a simple side salad or roasted veggies to balance the richness of the casserole.

FAQs for Turkey Biscuit Casserole

Can we use chicken instead of turkey?

Yes—rotisserie chicken or leftover chicken works perfectly and tastes as good.

Do we need to thaw the frozen vegetables first?

It's not required, but partially thawing them or rinsing off the ice helps prevent extra moisture in the casserole.

Can we use a different cream soup?

Absolutely. Cream of mushroom, cream of celery, or cream of turkey all work well.

Can we substitute the Grands biscuits?

Yes—flaky-layer biscuits, homemade biscuit dough, or even puff pastry can be used instead.

Why are our biscuits doughy in the middle?

They were likely too large. Quartering the biscuits helps them bake through evenly. You can also bake an extra 5–10 minutes if needed.

Can we add more vegetables?

Yes—corn, green beans, peas, sautéed mushrooms, or even broccoli florets work great.

Can we make this casserole ahead of time?

You can assemble the filling ahead, but add the biscuits right before baking so they stay crisp and rise properly.

Does this freeze well?

The filling freezes beautifully, but the biscuits do not. Freeze the filling and top with biscuits when baking fresh.

Can we make it cheesy all over?

Definitely—add extra cheddar to the filling or sprinkle a full cup on top for a cheesier finish.

What size pan should we use?

A 9×13 casserole dish is ideal, but any similar-size baking dish works fine.

How can we make it lighter?

Use low-fat milk, reduced-fat soup, and half the cheese. You can also top with fewer biscuit pieces.

How can we make it spicier?

Add paprika, crushed red pepper, diced jalapeños, or use pepper jack cheese.

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Ingredients

• 2 cups cooked turkey, shredded or diced
• 2 cups frozen mixed vegetables
• 10.5 oz cream of chicken soup, 1 can
• ½ cup milk
• 2 tablespoons melted butter
• 1½ cups shredded cheddar cheese, 1 cup for the filling, ½ cup for the top
• 8 Grands biscuits, 1 can
• Salt & pepper to taste
• Optional: garlic powder, onion powder, dried thyme, paprika for the cheese

Method

1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. In a large bowl, mix 2 cups turkey, 2 cups frozen vegetables, 1 can cream of chicken soup, ½ cup milk, 2 tablespoons melted butter, 1 cup shredded cheddar cheese, salt, pepper, and any optional seasonings.
3. Spread the mixture evenly into the prepared baking dish.
4. Rip or each Grands biscuit into small pieces and scatter them over the filling.
5. Bake20 minutes covered, and uncovered for 15-20 minutes, until the biscuits are puffed and golden and the filling is bubbling.
6. Let the casserole rest 5 minutes before serving for the solid consistency.