Food and Recipes Dish Casserole 7-Can Chicken Casserole 5.0 (1) 1 Review Canned goods make it easy, but this chicken casserole is every bit as comforting and cozy as any other. By Kimberly Holland Kimberly Holland Kimberly Holland is a writer and editor with 17 years of experience in food, lifestyle, travel, and health content. She is an Editorial Director for Southern Living. Southern Living's editorial guidelines Published on April 24, 2025 Save Rate PRINT Share Close Credit: Dotdash Meredith Food Studios Active Time: 10 mins Total Time: 55 mins Servings: 6 to 8 Jump to recipe Chicken pot pie meets green chicken chili in this ridiculously easy dump-and-go 7-Can Chicken Casserole. Leaning on canned goods that are already flavorful, such as seasoned corn and enchilada sauce, allows you to maximize flavor without having to add lots of other ingredients or spices (and time). The finished casserole is creamy with a mild-medium spice level from the green chiles and enchilada sauce. It’s also loaded with shredded rotisserie chicken, corn, and green beans, and topped with a crisp and tender biscuit layer (from a can, of course). Learn how to make 7-Can Chicken Casserole, then try 7-Can Soup next. Editor's Note: This recipe was developed by Nicole Hopper; the headnote was written by Kimberly Holland. Cook Mode (Keep screen awake) Ingredients 1 (10.5-oz.) can condensed cream of chicken soup 1 (10-oz.) can mild green enchilada sauce 3 cups (15 oz.) shredded rotisserie chicken (from 1 chicken) 1 (14.75-oz.) can Mexican-style or fire-roasted sweet corn (such as Del Monte Mexican Style Street Corn), drained 1 (14.5-oz.) can cut green beans, drained 2 (4-oz.) cans chopped mild green chiles, undrained 1 tsp. chile powder 1 tsp. kosher salt 1/2 tsp. black pepper 1 (16.3-oz.) can refrigerated biscuits (such as Pillsbury Grands! Original Southern Homestyle) Chopped fresh cilantro Directions Preheat oven to 375°F. Gather all ingredients. Credit: Dotdash Meredith Food Studios Whisk together cream of chicken soup and enchilada sauce in a large bowl until smooth. Stir in chicken, corn, green beans, green chiles, chile powder, salt, and pepper until evenly combined. Credit: Dotdash Meredith Food Studios Transfer mixture to a 9- x 13-inch baking dish. Bake, covered, in preheated oven until mixture is hot and bubbly, about 25 minutes. Credit: Dotdash Meredith Food Studios Meanwhile, separate biscuit dough into individual rounds, and cut each biscuit into six pieces. Credit: Dotdash Meredith Food Studios Remove baking dish from oven, and scatter biscuit dough pieces evenly over chicken mixture. Credit: Dotdash Meredith Food Studios Return baking dish to preheated oven, and bake, uncovered, until biscuits are browned and cooked through, about 15 minutes. Let cool slightly, about 5 minutes, before serving. Serve hot, garnished with cilantro. Credit: Dotdash Meredith Food Studios Recipe Tips From The Southern Living Test Kitchen For make-ahead prep, prepare this recipe through Step 1. Wrap tightly and store in the fridge for up to two days or in the freezer for up to two months. Thaw overnight in the fridge (if frozen). Add biscuit topping before baking.Store leftover baked casserole tightly wrapped in the fridge for up to three days. You could use three 12-ozz cans of chunk chicken instead of three cups rotisserie chicken to make this a 10-can casserole.If you don't have biscuits, you could just top the casserole with some cheese or a crushed cracker or tortilla chip topping (but then, it would be 6-can casserole).Use a can peas and carrots instead of green beans if you prefer. Save Rate Print