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Chicken and Biscuit Casserole

Chicken and Biscuit Casserole
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Chicken and Biscuit Casserole is a comforting, hearty one-dish meal featuring tender shredded chicken, flaky biscuit topping, and a creamy vegetable sauce. Perfect for busy weeknights or casual gatherings, it combines simple pantry staples with fresh ingredients for an easy, family-friendly dish that invites second helpings.

Ingredients

Scale

Tender Chicken

  • 2 to 3 cups cooked and shredded chicken (rotisserie, leftover roasted, or poached)

Creamy Sauce

  • 1 can (10.5 oz) cream of chicken soup or 1 cup homemade béchamel sauce
  • 1 cup chicken broth (optional, to adjust sauce consistency)
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper

Vegetables

  • 1 cup mixed vegetables (peas, carrots, or green beans; fresh or frozen)

Biscuit Topping

  • 1 can refrigerated biscuit dough (or 8 homemade biscuit dough pieces)

Cheese

  • 1 cup shredded cheese (cheddar, mozzarella, or a mix)

Optional Herbs & Seasonings

  • Fresh parsley, chives, or thyme for garnish
  • Additional spices such as rosemary, sage, or cayenne pepper for variations

Instructions

  1. Prepare the Chicken: Cook and shred your chicken. Use leftover roasted chicken, rotisserie chicken, or poach fresh chicken breasts until tender and easy to shred for the best texture in your casserole.
  2. Make the Creamy Sauce: In a saucepan, combine cream of chicken soup or homemade béchamel with garlic powder, thyme, black pepper, and your choice of vegetables. Heat gently until warmed through and thickened to envelop the chicken and biscuits properly. Adjust thickness with chicken broth if needed.
  3. Assemble the Casserole: Grease a baking dish and spread shredded chicken evenly on the bottom. Pour the creamy vegetable sauce over the chicken, distributing it well. Place biscuit dough pieces carefully on top, leaving small gaps between each to ensure even baking and a flaky crust.
  4. Bake Till Golden: Preheat oven to 375°F (190°C). Bake the casserole for 25 to 30 minutes until the biscuit topping is golden brown and cooked through, and the sauce is bubbling underneath.
  5. Add Cheese and Finish: Sprinkle shredded cheese evenly over the biscuits during the last 5 minutes of baking. Return to oven until the cheese is melted, gooey, and golden, creating a rich finishing crust.

Notes

  • Use leftover or rotisserie chicken to save time and add flavor.
  • Do not overcrowd biscuit dough pieces on top; spacing ensures even cooking and flakiness.
  • Customize vegetables using fresh or frozen peas, carrots, and green beans.
  • Adjust sauce thickness to avoid soggy biscuits; use chicken broth to thin if needed.
  • Try buttermilk biscuit dough for extra fluffiness and a slight tang.
  • Can assemble the casserole a day ahead and refrigerate before baking.
  • Freeze assembled casserole (unbaked) for up to 2 months; bake from frozen, adding baking time.
  • Reheat in oven at 350°F (175°C) to maintain biscuit texture or microwave for quick warming.

Nutrition

Keywords: Chicken casserole, biscuit casserole, comfort food, one-dish meal, easy dinner, kid-friendly, creamy chicken bake

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