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Chicken and Biscuit Casserole Recipe

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★★★★★

4.6 from 521 reviews

This classic Chicken and Biscuits recipe combines tender cooked chicken and a creamy vegetable gravy topped with flaky refrigerator biscuits. Sautéed onions, carrots, and celery create a flavorful base, thickened with a creamy sauce made from chicken broth, milk, and cream. The dish is baked until the biscuits are golden and the filling bubbles, making a comforting and hearty meal perfect for any occasion.

Ingredients

Scale

Filling Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 3/4 cup chopped celery ribs
  • 5 tablespoons all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2/3 cup whole milk
  • 1/3 cup heavy cream
  • 3/4 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 4 cups cooked chicken (shredded or diced)
  • 3/4 cup frozen peas

Topping

  • 1 package refrigerated biscuit dough (about 8–10 biscuits)

Garnish

  • Fresh parsley (chopped, for optional garnish)

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking.
  2. Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5 to 7 minutes until the vegetables are tender and translucent.
  3. Thicken sauce: Stir in the flour and cook for 1 minute to eliminate the raw taste. Gradually whisk in the reduced-sodium chicken broth, whole milk, and heavy cream. Continue stirring while the mixture simmers and thickens for about 5 to 7 minutes. Season with kosher salt and ground black pepper to taste.
  4. Combine filling: Add the shredded or diced cooked chicken and frozen peas to the thickened sauce, mixing until everything is well combined. Remove the skillet from the heat.
  5. Assemble dish: Pour the chicken and vegetable mixture into the prepared baking dish. Arrange the refrigerated biscuit dough evenly on top, pressing the biscuits slightly into the filling to secure them.
  6. Bake: Bake the assembled dish in the preheated oven for 14 to 17 minutes, or according to the biscuit package instructions, until the biscuits turn golden brown and the filling is bubbly. Let the dish cool for a few minutes before serving.
  7. Garnish and serve: Optionally, sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor before serving.

Notes

  • You can substitute frozen mixed vegetables in place of peas if preferred.
  • Use rotisserie chicken for a quick and easy preparation.
  • For a richer flavor, use chicken stock or broth with higher sodium and adjust salt accordingly.
  • To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free biscuits.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

Keywords: Chicken and biscuits, creamy chicken casserole, comfort food, easy dinner recipe, baking recipe, chicken casserole, biscuit topping

Find it online: https://flavorsbymaya.com/chicken-and-biscuit-casserole-recipe/