I’m so excited to share this chicken biscuit casserole recipe with you all. This dish is a staple in our household, and for good reason. It’s a comforting, satisfying meal that’s perfect for any occasion.
Whether we’re having a family dinner or just a regular weeknight meal, this casserole never fails to hit the spot. And the best part? It’s incredibly easy to make, requiring minimal effort and prep time.
My kids love helping me mix the ingredients together and placing the biscuits on top of the casserole. The result is a golden-brown, crispy biscuit that complements the juicy chicken and savory sauce perfectly. As for me, I love that this recipe is a great way to get in some extra veggies – just be sure to load up on those carrots and broccoli florets!
And let’s not forget about the leftovers – this casserole reheats beautifully for lunch or dinner the next day. Plus, it’s a great way to use up any leftover chicken or veggies you might have on hand. The combination of textures and flavors in this casserole is truly something special – from the flaky biscuits to the tender chicken and crunchy vegetables.
It’s a true comfort food classic that will become a staple in your household just like it has in mine.
Chicken Biscuit Casserole
4.8 from 564 votes
This creamy chicken casserole is topped with fluffy, golden biscuits for a comforting one-dish meal. It combines tender chicken and vegetables in a rich sauce, baked until bubbly and the biscuits are perfectly browned.
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Biscuit Topping
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold butter, cubed
3/4 cup milk
👨🍳Directions
1Preheat the oven to 400°F.
2In a large skillet over medium heat, warm the olive oil until shimmering.
3Add the diced onion and cook for 3 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.
4Remove the skillet from heat and stir in the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, sour cream, thyme, salt, and pepper.
5Mix until everything is well combined and the sauce is smooth.
6Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
7In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
8Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces.
9Add the milk and stir just until a soft dough forms, being careful not to overmix.
10Drop spoonfuls of the biscuit dough evenly over the chicken mixture, leaving small gaps for steam to escape.
11Place the dish in the preheated oven and bake for 25 to 30 minutes, until the biscuits are golden brown and the filling is bubbly around the edges.
12A toothpick inserted into a biscuit should come out clean.
13Remove the casserole from the oven and let it rest for 5 minutes before serving.
14This allows the filling to set slightly for easier serving.
15Spoon onto plates, making sure each portion gets a biscuit.
For a shortcut, use refrigerated biscuit dough instead of homemade. You can also add a cup of shredded cheddar cheese to the filling for extra flavor. Leftovers keep well in the fridge for up to 3 days.
Watch Video Of How Chicken Biscuit Casserole Works
This chicken biscuit casserole recipe is always a good idea for any occasion – whether we’re having a family gathering or just a regular weeknight meal.
It’s incredibly easy to make and reheats beautifully for leftovers.
My kids love helping me assemble it, and I love that it gets us in some extra veggies while still delivering on flavor and texture.
❓ Frequently Asked Questions About Chicken Biscuit Casserole
What type of biscuits should I use for this recipe?
For this recipe, I recommend using refrigerated biscuits – they’re easier to work with than homemade biscuits and produce a more consistent texture. You can also use frozen biscuits if you prefer.
Can I substitute chicken with another protein?
While you can substitute chicken with other proteins like beef or pork, keep in mind that the cooking time may vary depending on the protein you choose.
How do I prevent the biscuits from becoming too brown?
To prevent the biscuits from becoming too brown, cover the top of the casserole with foil during baking. This will help them cook evenly and prevent overcooking.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time by preparing all the ingredients up until assembling the casserole. Then, simply refrigerate or freeze it until you’re ready to bake.
Is this recipe suitable for vegetarians?
While this recipe does contain chicken, it can easily be adapted for vegetarians by substituting with plant-based protein sources like tofu or tempeh.
What temperature should I bake this casserole at?
Bake this casserole at 375°F (190°C) for 25-30 minutes or until the biscuits are golden brown and the internal temperature reaches 165°F (74°C).
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