Chicken and Biscuit Casserole Recipe

This Chicken and Biscuit Casserole is a hearty and satisfying dish that’s perfect for a cozy weeknight dinner. Tender chicken and vegetables are simmered in a flavorful gravy, then topped with fluffy, cheesy biscuits and baked to golden perfection. It’s a comforting and delicious meal that’s easy to make and sure to please the whole family.

Why You’ll Love This Recipe

  • Flavorful: The combination of chicken, vegetables, and a savory gravy, topped with cheesy biscuits, creates a delicious and satisfying flavor profile.
  • Easy to make: This recipe is simple to follow and comes together in about an hour.
  • One-pan meal: Everything cooks together in one skillet and then bakes in a casserole dish, making cleanup a breeze.
  • Versatile: You can easily customize the vegetables or herbs to your liking.

Ingredients for Chicken and Biscuit Casserole

This recipe uses fresh, wholesome ingredients to create a comforting and flavorful casserole. Here’s what you’ll need:

For the Casserole Base:

  • Salted Butter: Used for sautéing the vegetables and creating a roux for the gravy.
  • Ground Chicken: Provides a lean protein base for the casserole.
  • Red Pepper Flakes, Rubbed Sage, Salt, Black Pepper: Seasonings that add depth and warmth to the chicken and gravy.
  • Yellow Onion, Garlic, Carrots, Celery, Frozen Corn: A variety of vegetables that add flavor, texture, and nutrition.
  • All-Purpose Flour: Used to make a roux, which thickens the gravy.
  • Chicken Broth: Forms the base of the flavorful gravy.

For the Biscuit Topping:

  • Salted Butter: Adds richness and flavor to the biscuits.
  • Buttermilk: Adds a tangy flavor and helps create a tender texture.
  • All-Purpose Flour: The base of the biscuit dough.
  • Baking Powder: Helps the biscuits rise and become fluffy.
  • Salt, Granulated Sugar, Black Pepper: Seasonings that enhance the flavor of the biscuits.
  • Shredded Cheddar Cheese: Adds a cheesy flavor and gooey texture to the biscuits.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Chicken and Biscuit Casserole

Step 1: Prepare the Casserole Base

Dice the onion, slice the carrots and celery, and mince the garlic. Melt 1 tablespoon of butter in a deep-sided skillet over medium heat. Add the ground chicken and season with salt, pepper, red pepper flakes, and sage. Cook the chicken, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside. Add another tablespoon of butter to the skillet if needed.

Step 2: Sauté the Vegetables

Add the diced onion to the skillet and sauté until translucent. Add the carrots, celery, corn, and garlic. Season with salt and pepper. Sauté for about 5 minutes, or until the carrots are slightly softened.

Step 3: Make the Gravy

Return the cooked chicken to the skillet and stir to combine. Add 2 tablespoons of butter and 2 tablespoons of flour to the skillet. Stir and cook for about 2 minutes, or until the butter has melted and the flour is combined with the vegetables. Stir in the chicken broth, making sure to dissolve any browned bits from the bottom of the skillet. Bring the broth to a simmer and let it thicken slightly. Taste and adjust the seasonings as needed.

Step 4: Assemble the Casserole

Remove the skillet from the heat and transfer the mixture to a casserole dish. Set aside.

Step 5: Make the Biscuit Topping

Preheat your oven to 425 degrees Fahrenheit. In a medium bowl, whisk together the flour, baking powder, salt, pepper, and sugar. Sprinkle in the shredded cheddar cheese and toss to coat. Melt 2 tablespoons of butter and stir it into the buttermilk. Fold the buttermilk mixture into the dry ingredients until just combined.

Step 6: Bake

Drop dollops of the biscuit mixture evenly over the top of the casserole. Cut 1 tablespoon of chilled butter into small pieces and sprinkle over the biscuits. Bake for about 25 minutes, or until the biscuits are golden brown.

Step 7: Serve and Enjoy!

Remove the casserole from the oven and let it cool for a few minutes before serving hot.

Tips for Making the Recipe

  • Chicken broth: If using low-sodium chicken broth, you may need to add more salt to the casserole base to taste.
  • Vegetables: You can use different vegetables, such as peas, potatoes, or green beans.
  • Cheese: Feel free to use other types of cheese, such as Monterey Jack or a Mexican blend.

How to Serve Chicken and Biscuit Casserole

Chicken and Biscuit Casserole Recipe
  • Weeknight dinner: This casserole is perfect for a quick and easy weeknight meal.
  • Comfort food: It’s also a great option for a cozy and satisfying dinner on a cold night.

Make Ahead and Storage

Storing Leftovers

Store leftover casserole in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual portions in the microwave or reheat the entire casserole in the oven until heated through.

Chicken and Biscuit Casserole Recipe

FAQs

Can I use a different type of meat?
Yes, you can use ground turkey or ground beef instead of ground chicken.

Can I make this recipe in a slow cooker?
Yes, you can! Simply brown the ground chicken and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Add the remaining ingredients (except for the biscuit topping) and cook on low for 6-8 hours, or until the chicken is cooked through and the vegetables are tender. Make the biscuit topping and add it to the slow cooker during the last 30 minutes of cooking.

My biscuits are not cooked through, what did I do wrong?
If your biscuits are not cooked through, it could be that your oven temperature is too low or that the baking time was not long enough. Make sure to use an oven thermometer to check the accuracy of your oven temperature and adjust the baking time as needed.

Can I make this recipe gluten-free?
Yes, you can use gluten-free Bisquick and a gluten-free 1-to-1 baking flour blend.

There you have it! A simple and delicious recipe for Chicken and Biscuit Casserole. I hope you enjoy it!

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Chicken and Biscuit Casserole Recipe

Chicken and Biscuit Casserole Recipe

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  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Casserole, Main Course
  • Method: Baking, Stovetop
  • Cuisine: American

Description

This Chicken and Biscuit Casserole is a hearty and comforting dish that’s perfect for a satisfying meal. It features a flavorful chicken and vegetable base topped with fluffy, cheesy biscuits.


Ingredients

Units Scale

Casserole Base:

  • 4 tablespoons salted butter, divided
  • 1 lb ground chicken
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 1 cup frozen corn
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth

Biscuit Topping:

  • 3 tablespoons salted butter, divided
  • 1/2 cup buttermilk
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Prepare Vegetables: Dice the onion, slice the carrots and celery, and mince the garlic. Set the vegetables aside.
  2. Brown Chicken: Add 1 tablespoon of butter to a deep-sided skillet and melt over medium heat. Add the ground chicken to the skillet and season with salt, pepper, red pepper flakes, and sage. Let the chicken cook, stirring only occasionally to allow time for the chicken to brown. Once fully cooked, remove the chicken from the skillet with a slotted spoon, leaving the extra fat in the pan. If no fat remains, add an additional 1 tablespoon of butter.
  3. Sauté Vegetables: After removing the chicken from the skillet, add the diced onion to the skillet. Sauté until the onions are translucent. Add chopped carrots, celery, corn, garlic, and a pinch of salt and pepper. Sauté the vegetables for about 5 minutes until the carrots are slightly soft.
  4. Make Sauce: Break the chicken into smaller pieces and add it back to the skillet. Stir to combine. Add 2 tablespoons of butter and 2 tablespoons of flour to the skillet. Stir and cook this mixture for about 2 minutes, continuing to stir until the butter has melted and the flour is coating the vegetables. Stir in the chicken broth, making sure to dissolve all of the flour and browned bits off the bottom of the skillet. Bring the broth to a simmer, at which point the broth will thicken slightly. Taste the mixture and adjust seasonings if necessary.
  5. Assemble Casserole: Remove the skillet from heat and transfer the mixture to a casserole dish. Set aside.
  6. Preheat Oven and Make Biscuit Topping: Preheat oven to 425°F. Add the flour, baking powder, salt, pepper, and sugar to a medium bowl and whisk to combine. Sprinkle grated cheese into the dry ingredients and toss to coat. Melt 2 tablespoons of butter and stir it into the buttermilk. Fold the buttermilk mixture into the dry ingredients until just combined.
  7. Top Casserole: Drop dollops of the biscuit mixture evenly around the top of the casserole. Cut 1 tablespoon of chilled butter into very small pieces and sprinkle over the biscuits.
  8. Bake: Bake the casserole for about 25 minutes or until the biscuits are golden brown.

Notes

  • Broth: If using low-sodium broth, you may need to add more salt to the casserole base for taste.
  • Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 500kcal
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 13g
  • Trans Fat: 1g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 100mg

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