If you’re craving a dish that wraps you in the warmest comfort hugs, you’ve just found your new favorite: the Chicken and Biscuit Casserole Recipe. This cozy casserole brings together tender shredded chicken swimming in a creamy, savory sauce, topped with golden, buttery biscuits that bake to perfection. It’s a straightforward, family-friendly meal that fills your kitchen with irresistible aromas and satisfies even the pickiest eaters. Whether it’s a busy weeknight or a laid-back weekend dinner, this recipe hits all the right notes of texture, flavor, and heartwarming nostalgia.
Ingredients You’ll Need
The beauty of this Chicken and Biscuit Casserole Recipe lies in its simple but essential ingredients, each playing a vital role in delivering that classic creamy, hearty, and cheesy taste. From the luscious chicken base to the fluffy biscuit topping, every element adds a layer of richness and satisfaction.
- 3 cups cooked chicken shredded: The star protein, tender and moist, perfect for soaking up flavors.
- 1 tablespoon butter: Adds richness and helps soften the onions for a flavorful base.
- 1 small onion diced: Provides a gentle sweetness and depth of flavor when sautéed.
- 2 cloves garlic minced: Offers a subtle kick of aromatic warmth.
- 1 cup frozen mixed vegetables: A nutritious pop of color and crunch that keeps it lively.
- 1 (10.5-ounce) can cream of chicken soup: The creamy, comforting backbone of the casserole’s sauce.
- 1/2 cup sour cream: Brings tanginess and extra creaminess for a luscious texture.
- 1/2 cup chicken broth: Lightens the sauce slightly and boosts savory depth.
- 1/2 teaspoon dried thyme: Adds an earthy, herbal undertone that enhances the chicken.
- 1/2 teaspoon salt: Enhances all the flavors perfectly without overpowering.
- 1/4 teaspoon black pepper: Just enough to add mild heat and balance.
- 1 cup shredded cheddar cheese: Melts into the sauce, providing cheesy, gooey goodness.
- 1 (16-ounce) can refrigerated biscuit dough: The fluffy, buttery topping that bakes golden and irresistible.
- 1 tablespoon melted butter (for brushing): Gives the biscuits their shiny, golden finish and extra flavor.
How to Make Chicken and Biscuit Casserole Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 375°F (190°C), then lightly grease a 9×13-inch baking dish to prevent sticking. This sets the stage for a hassle-free baking experience and ensures your casserole comes out looking perfect every time.
Step 2: Sauté Aromatics
In a large skillet over medium heat, melt the butter and add the diced onion. Cook the onion until it softens and becomes translucent, about 4 minutes. Then, add the minced garlic and sauté for an additional 30 seconds to release its fragrant goodness. This carefully layered base builds the rich foundation for your casserole.
Step 3: Combine the Filling Ingredients
Stir in the frozen mixed vegetables and shredded chicken to the skillet, ensuring they’re well distributed. Next, add the cream of chicken soup, sour cream, chicken broth, dried thyme, salt, and black pepper. Mix everything together until fully incorporated and heated through, creating that comforting creamy mixture you’ll love.
Step 4: Assemble the Casserole
Pour the warm chicken and vegetable mixture into your prepared baking dish, spreading it out evenly to create a uniform base layer. Then, sprinkle the shredded cheddar cheese evenly on top, which will melt into melty pockets of cheesy bliss as it bakes.
Step 5: Add Biscuit Topping and Bake
Cut the refrigerated biscuit dough into halves or quarters, depending on your preferred biscuit size, and arrange them evenly over the cheese-topped casserole. Brush the tops with melted butter to achieve a golden-brown and luscious finish. Bake for 25 to 30 minutes, or until the biscuits are puffed up, golden, and cooked through. Allow the casserole to cool slightly before digging in for that perfect balance of flavors and textures.
How to Serve Chicken and Biscuit Casserole Recipe
Garnishes
To elevate your Chicken and Biscuit Casserole Recipe, consider sprinkling freshly chopped parsley or chives on top right before serving. These fresh herbs add a vibrant pop of color and a subtle brightness that cuts through the richness beautifully.
Side Dishes
This casserole pairs wonderfully with simple sides such as a crisp green salad dressed with lemon vinaigrette or roasted seasonal veggies. The freshness balances the creamy, cheesy layers, making your meal both hearty and refreshingly light.
Creative Ways to Present
For a charming family dinner vibe, serve the casserole straight from the baking dish with casual place settings. If you want to impress guests, portion it into rustic individual ramekins topped with a little extra cheese and a fresh herb sprig. This makes every serving feel special and comforting.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Chicken and Biscuit Casserole Recipe to an airtight container and refrigerate. It will stay delicious for up to 3 days. The flavors meld even more after a day, so leftovers can sometimes be better than the first serving!
Freezing
This casserole freezes beautifully for up to 2 months. Wrap it tightly with plastic wrap and then aluminum foil or place in a freezer-safe container before freezing. For best results, freeze before baking, then thaw overnight before baking as directed.
Reheating
To warm leftovers, cover with foil and bake in a 350°F (175°C) oven until heated through, about 20 minutes. You can also microwave individual portions, but baking helps retain that biscuit’s lovely texture and prevents sogginess.
FAQs
Can I use rotisserie chicken in this casserole?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time while adding extra flavor from the seasoned chicken. Just shred and add it right in during the mixing step.
What can I substitute for the refrigerated biscuit dough?
If you can’t find refrigerated biscuits, you can use homemade biscuit dough or even puff pastry for a different texture. Just keep in mind cooking times might vary slightly with substitutions.
Is this casserole freezer-friendly after baking?
While it’s best to freeze this casserole before baking for optimal biscuit texture, you can freeze cooked leftovers. Just expect the biscuits to be softer upon reheating.
Can I add other vegetables to this recipe?
Definitely! Feel free to swap or add veggies like mushrooms, bell peppers, or fresh spinach to customize the casserole to your family’s taste.
How spicy is this casserole?
This recipe is mild and kid-friendly by default. If you want a little extra kick, try adding a pinch of cayenne pepper or smoked paprika before baking to deepen the flavor without overwhelming heat.
Final Thoughts
There’s something truly special about the Chicken and Biscuit Casserole Recipe that makes it a go-to for comfort food lovers everywhere. It’s easy to prepare, hearty enough to satisfy hungry bellies, and warm enough to make any day feel cozy. Give it a try soon and watch it quickly become a beloved staple on your dinner table — I promise, you’ll want to make it again and again!
Print
Chicken and Biscuit Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Kid-Friendly
Description
This Chicken and Biscuit Casserole is a comforting, hearty dish featuring tender shredded chicken mixed with creamy vegetables, topped with fluffy, golden-baked biscuits. Perfect for a quick family dinner, it combines easy-to-find ingredients and straightforward steps to deliver a deliciously satisfying meal.
Ingredients
Chicken Mixture
- 3 cups cooked chicken, shredded
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Biscuit Topping
- 1 (16-ounce) can refrigerated biscuit dough
- 1 tablespoon melted butter (for brushing)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent the casserole from sticking.
- Sauté aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its flavor.
- Combine ingredients: Add the frozen mixed vegetables, shredded chicken, cream of chicken soup, sour cream, chicken broth, thyme, salt, and black pepper to the skillet. Stir the mixture thoroughly until everything is well combined and heated through.
- Assemble casserole: Pour the chicken and vegetable mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top to add a rich, cheesy layer.
- Add biscuits: Cut the refrigerated biscuit dough into halves or quarters. Arrange the biscuit pieces evenly over the casserole’s surface, covering it completely.
- Brush biscuits: Brush the tops of the biscuit pieces with melted butter to encourage golden browning and add flavor.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
- Cool and serve: Allow the casserole to cool slightly before serving to let it set and ensure safe handling.
Notes
- Use rotisserie chicken to save on prep time and add extra flavor.
- Leftover turkey can be substituted for chicken in this recipe.
- Add a pinch of paprika on top before baking for added color and a mild smoky flavor.
