Want a comforting dinner that never fails to please? Chicken and Dumplings is always here for you. Want a version of it that makes your life incredibly easy? Well, I give you this Chicken and Biscuits Casserole. It uses a couple of kitchen shortcuts so it’s super simple to throw together but every bit as comforting and tasty as a dish that took you much longer to make. Easy and delicious weeknights are yours to be had!

Now, this does use some condensed soup as a shortcut, but it’s not cream of mushroom. It’s cream of chicken and it has its place, which is definitely here. It basically gives you a creamy base to wrap everything in without you having to build a sauce from scratch. You mix that with a few seasonings, some milk, and then the actual main ingredients that make this pretty hearty: chicken and biscuits. (Yum.)

There’s peas and carrots, too, but they’re of the frozen variety so there’s no prep work for you to do there. Back to those chicken and biscuits! You need three cups of cooked chicken, which is about what comes off of a rotisserie chicken, so it’s a great use for leftovers. As for the biscuits, you don’t have to make any dough at all — we’re using a nice little refrigerated tube of storebought ones.

Crescent roll dough and biscuit dough in a tube are some of the most versatile kitchen shortcuts out there and here all you have to do is separate them, break them down into smaller pieces and stir them right in with the rest of the ingredients. Everything bakes together in the oven but the biscuits rise up above the rest a bit, emerging from the top of the casserole with some golden brown, crusty edges but also imbued with that saucy, chickeny goodness.