A chicken and biscuit casserole is a comforting dish that combines tender chicken, vegetables, and a creamy sauce, all topped with fluffy, golden biscuits. It’s a perfect meal for family dinners, offering warmth and heartiness with each bite. Here’s how to make this delicious casserole from scratch.
INGREDIENTS
For the Filling:
2 cups cooked chicken, shredded or cubed
1 cup frozen peas and carrots
1 cup frozen corn
1 onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
For the Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup milk
INSTRUCTIONS
Prepare the Filling:
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
Stir in the flour and cook for about 1 minute to form a roux.
Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens.
Add the shredded chicken, peas and carrots, corn, thyme, salt, and pepper. Stir to combine and cook for a few minutes until heated through.
Pour the filling into a greased 9×13-inch baking dish and set aside.
Make the Biscuits:
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the milk until a dough forms. Do not overmix.
Drop spoonfuls of the biscuit dough over the chicken filling, covering the top as evenly as possible.
Bake the Casserole:
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Remove from the oven and let cool for a few minutes before serving.
Serve and Enjoy:
Serve the casserole warm, scooping out portions that include both the creamy filling and the fluffy biscuits.
Tips for Success
Chicken Options: Use rotisserie chicken for convenience or cook and shred your own chicken breasts or thighs.
Vegetable Variations: Feel free to add other vegetables like green beans or mushrooms to the filling.
Biscuit Alternatives: If you’re short on time, use refrigerated biscuit dough instead of making biscuits from scratch.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
This chicken and biscuit casserole is a comforting and hearty dish that’s perfect for any occasion. Enjoy the creamy, savory filling topped with soft and flaky biscuits for a truly satisfying meal!