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
- Prepare Vegetables: Dice the onion, slice the carrots and celery, and mince the garlic. Set the vegetables aside.
- 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.
- 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.
- 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.
- Assemble Casserole: Remove the skillet from heat and transfer the mixture to a casserole dish. Set aside.
- 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.
- 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.
- 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
