There’s a certain magic that happens when a classic American comfort food gets an easy, family friendly upgrade. This Chili Dog Biscuit Casserole was born on one of those chaotic weeknights when my kids were begging for chili dogs, but I needed something simpler than standing over the stove assembling them one by one. I wanted the same beloved flavors; the savory chili, the juicy hot dogs, the melty cheese; but in a warm, spoonable dish that could feed everyone at once without the mess. The solution? Tossing everything together with fluffy biscuit dough and baking it into the ultimate stick to your ribs dinner. It’s a nostalgic mashup that feels like a hug from your childhood, reimagined for the busy parent of today.
The beauty of this casserole is in its contrasts. You get the tender, pullapart biscuits that soak up the rich, savory, and slightly tangy chili, the juicy bites of hot dog, and pockets of gooey, sharp melted cheese that form irresistible golden edges. Every spoonful is a perfect blend of soft, hearty, and cheesy textures. It’s fun, it’s filling, and it has a way of turning an ordinary Tuesday into something special.
Why You’ll Make This Recipe Again and Again
- 10 Minute Prep: From pantry to oven in just minutes. It’s the definition of an easy dinner.
- Kid Approved Favorite: Picky eaters? This dish is a guaranteed crowd pleaser that gets clean plates every time.
- Pantry Friendly: Built on simple canned and refrigerated staples you likely already have on hand.
- Ultimate Comfort Food: It delivers all the cozy, satisfying flavor of a chili dog without the fuss.
Pro Tips for the Best Casserole
To make sure your casserole turns out perfectly every time, keep these chef approved secrets in mind:
- Stir Gently, But Thoroughly: When combining the biscuit pieces with the chili and hot dogs, stir just until everything is evenly coated. Over mixing can cause the biscuits to break down too much. The goal is distinct, fluffy pieces throughout.
- Don’t Skip the Foil: Covering the dish for the first 25 minutes is crucial. It traps steam, which gently par cooks the biscuits in the center of the casserole, ensuring they bake through without the top burning.
- Check for Doneness: The casserole is done when the top is a deep golden brown, the cheese is beautifully bubbly, and a biscuit piece pulled from the center is cooked through with no raw dough inside.
Make Ahead, Storage & Freezing Instructions
Make Ahead: You can assemble the entire casserole in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since you’re starting from cold.
Storage & Reheating: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave until hot, or warm the whole dish, covered with foil, in a 350°F oven for 15-20 minutes.
Freezing: This casserole freezes wonderfully! After baking and completely cooling, wrap the dish tightly in both plastic wrap and heavy duty foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, in a 350°F oven until heated through (about 30 minutes).
Step by Step Instructions
1Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non stick cooking spray or a little oil. This prevents sticking and makes cleanup a breeze.
2Combine: Open the can of refrigerated biscuits. Use kitchen scissors or a sharp knife to cut each biscuit into quarters. Place the pieces into a large mixing bowl. Add the sliced hot dogs, the entire can of chili, and 1 ½ cups of the shredded cheese.
3Mix: Gently stir everything together until the biscuit pieces are fully coated in the chili and the hot dogs and cheese are evenly distributed. It will look messy; that’s perfect!
4Bake (First Phase): Pour the mixture into your prepared baking dish and spread it into an even layer. Cover the dish tightly with aluminum foil. Place it in your preheated oven and bake for 25 minutes.
5Bake (Second Phase): Carefully remove the dish from the oven (it will be hot and steamy!) and take off the foil. Sprinkle the remaining ½ cup of cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 18-22 minutes. The casserole is done when the top is golden brown and the biscuits in the center are cooked through.
Ingredient Substitutions
Dietary Swaps:
- Gluten Free: Use your favorite gluten free canned chili and a 16-ounce tube of gluten free biscuit dough. Ensure your hot dogs are certified gluten free.
- Dairy Free: Opt for a dairy free shredded cheese alternative (milk free cheddar style shreds work well) and confirm your canned chili is made without dairy.
Common Substitutes:
- Chili: A 28-ounce can of your favorite brand, with or without beans, works perfectly. For a leaner option, try turkey chili. For a major flavor boost, use 3 ½ cups of your own homemade chili.
- Hot Dogs: All beef franks are classic, but turkey dogs, chicken sausages, or even sliced smoked sausage can be used.
- Cheese: A triple cheddar blend is fantastic for maximum flavor and melt. Colby Jack, a Mexican blend, or even pepper jack for a kick are all excellent choices.
- Add Ins: As noted in the original recipe, ½ cup of minced onion (white or yellow) added with the other ingredients is a delicious upgrade. A tablespoon of chili powder or a teaspoon of smoked paprika can also deepen the flavor.
Serving Suggestions
This casserole is a hearty, complete meal on its own, but it loves to be accessorized! Serve it with a cool, crunchy side like a simple green salad tossed with ranch dressing or a tangy coleslaw to cut through the richness.
For the full concession stand experience, set out small bowls of classic hot dog toppings: diced white onion, pickle relish, yellow mustard, and a squeeze of ketchup. Let everyone customize their own bowl. The perfect drink pairing is an ice cold classic cola, root beer, or a light, citrusy beer.
Frequently Asked Questions (FAQ)
Can I use homemade biscuit dough instead of canned?
Absolutely! You can substitute 16 ounces of your favorite homemade drop biscuit dough, cut or scooped into small pieces. The baking time may vary slightly.
My biscuits in the center didn’t cook all the way through. What happened?
This usually means the casserole needed a few more minutes uncovered, or the foil wasn’t on tightly enough during the first bake, allowing too much steam to escape. Next time, ensure the foil is sealed snugly over the dish. If it happens, you can cover the browned edges with foil and return the dish to the oven for 5-10 more minutes.
How long will leftovers last in the fridge?
Store leftovers in an airtight container. They will keep well for 3 to 4 days and often taste even better as the flavors continue to meld.
Can I make this in advance for a potluck?
Yes, it’s an excellent potluck dish! Bake it as directed, let it cool slightly, and transport it covered with foil. Keep it warm in a insulated carrier, or reheat it in the host’s oven at 350°F for 15-20 minutes before serving.
Equipment List
- 9×13 inch Baking Dish: A standard glass or ceramic casserole dish is ideal for even baking.
- Large Mixing Bowl: For combining all the ingredients.
- Kitchen Shears or a Sharp Knife: For quickly quartering the biscuits.
- Wooden Spoon or Spatula: For gentle mixing.
- Aluminum Foil: Essential for the two stage baking process.
Chili Dog Biscuit Casserole
Ingredients
- 1 28 ounce can of chili, with or without beans
- 8 hot dogs cut into bite sized pieces
- 1 16 ounce can refrigerated biscuit dough (like Pillsbury Grands)
- 2 cups shredded cheese such as cheddar or a triple blend, divided
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with non stick spray.
- Open the can of biscuits and cut each biscuit into quarters. Place the pieces in a large bowl.
- Add the sliced hot dogs, the entire can of chili, and 1 ½ cups of the shredded cheese to the bowl with the biscuits. Stir well until everything is evenly combined.
- Pour the mixture into the prepared baking dish and spread it out evenly. Cover the dish tightly with aluminum foil.
- Bake for 25 minutes. Carefully remove the dish from the oven and take off the foil.
- Sprinkle the remaining ½ cup of cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for an additional 18-22 minutes, or until the top is golden brown and the biscuits are cooked through in the center.
- Let cool for 5-10 minutes before serving.
