Description
This hearty Chicken and Biscuits casserole combines tender shredded chicken and flavorful vegetables simmered in a creamy broth, topped with cheesy homemade biscuits that bake to golden perfection. The dish is perfect for comforting family dinners or weekend gatherings, offering a satisfying blend of savory flavors with a flaky, cheesy biscuit topping.
Ingredients
Units
Scale
FOR THE FILLING
- 2 cups chicken broth
- 1 cup half-and-half
- 1/3 cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 1/2 cup flour
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- 1/2 cup frozen peas (not thawed)
FOR THE BISCUITS
- 2 cups Bisquick pancake mix
- 2/3–3/4 cup cold buttermilk (or milk as substitute)
- 1/2 cup grated sharp cheddar cheese
- 1/4 teaspoon dried parsley
- 2 tablespoons butter, melted
- 1/8 teaspoon garlic powder
Instructions
- Prepare Filling: Preheat your oven to 425°F and spray a 2½–3-quart casserole dish with cooking spray. In a bowl, whisk together chicken broth and half-and-half. Set aside.
- Sauté Vegetables: Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; cook and stir for 10 minutes until vegetables soften.
- Make Roux: Stir in flour and cook for 1 minute more, stirring constantly. Reduce heat to medium.
- Add Liquids: Gradually whisk in the chicken broth mixture, stirring continuously until the mixture thickens and becomes bubbly, about 5-6 minutes. Do not let it boil.
- Season and Combine: Stir in salt and pepper, then add cooked chicken and peas. Transfer the mixture to the prepared casserole dish and cover with foil. Bake for 10 minutes while preparing biscuits.
- Make Biscuit Dough: In a bowl, use a fork to stir together Bisquick, cheese, parsley, melted butter, garlic powder, and enough buttermilk (start with ⅔ cup) until a soft dough forms. Adjust with more buttermilk if needed.
- Assemble and Bake: Remove filling from oven. Stir to re-combine. Drop spoonfuls (~¼ cup) of biscuit dough evenly over the hot filling to make about 8 biscuits. Return to oven and bake uncovered for 12 minutes until biscuits are golden brown and a toothpick inserted comes out clean.
- Finish and Serve: Mix melted butter with garlic powder and brush over baked biscuits. Serve hot for a comforting, flaky-topped chicken casserole.
Notes
- For a richer flavor, try using homemade chicken stock instead of store-bought broth.
- If you prefer a thicker filling, add an extra tablespoon of flour or cook for a few more minutes until desired consistency is reached.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- You can substitute shredded turkey for chicken for a different but equally delicious twist.
Nutrition
- Serving Size: 1 serving (about 1/8th of the dish)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg
