If you’re craving a dish that feels like a warm hug from the inside out, you cannot go wrong with this delightful Chicken and Biscuit Casserole Recipe. Packed with tender shredded chicken, colorful veggies, and a creamy, savory sauce all topped off with fluffy, golden biscuits, it’s the perfect comfort food for any night of the week. Simple ingredients come together to create layers of flavor and texture that will have everyone asking for seconds, making this casserole a true family favorite.
Ingredients You’ll Need
This Chicken and Biscuit Casserole Recipe relies on straightforward ingredients that are easy to find but essential for creating the perfect balance of taste, texture, and color. Each component brings something special to the table, from the juicy chicken to the soft, buttery biscuits on top.
- 3 cups cooked chicken (shredded or diced): The hearty protein base that makes this casserole satisfying and flavorful.
- 1 tablespoon olive oil: Adds a subtle richness to sauté the onions and garlic just right.
- 1/2 onion (chopped): Offers a mild sweetness and depth of flavor.
- 2 cloves garlic (minced): Brings a fragrant, savory punch that enhances the entire dish.
- 2 cups frozen mixed vegetables: Peas, carrots, and corn add color, nutrients, and pleasant texture.
- 1 can (10.5 oz) cream of chicken soup: Creates a creamy, comforting sauce that binds everything together.
- 1/2 cup sour cream: Adds tanginess and a luscious creaminess without overpowering the flavors.
- 1/2 cup chicken broth: Keeps the filling moist and flavorful.
- 1 teaspoon dried thyme: Infuses a subtle herbal note that complements the chicken perfectly.
- 1/2 teaspoon black pepper: Provides a mild heat to balance the richness.
- 1/2 teaspoon salt: Enhances all the flavors throughout the dish.
- 1 can refrigerated biscuit dough (8-count): The crowning glory — flaky, buttery biscuits that bake to golden perfection.
- 2 tablespoons melted butter: Brushed on top for a beautiful sheen and extra buttery goodness.
- Optional fresh parsley for garnish: Adds a pop of color and freshness when serving.
How to Make Chicken and Biscuit Casserole Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating olive oil in a large skillet over medium heat. Toss in the chopped onion and minced garlic, letting them soften and become fragrant for about 3 to 4 minutes. This step creates a flavorful base that will elevate the entire casserole. Next, add your frozen mixed vegetables and cook until just tender – usually about 2 to 3 minutes. This keeps the veggies vibrant and slightly crisp, giving your casserole a wonderful texture contrast.
Step 2: Combine the Filling Ingredients
Stir in the cooked chicken, cream of chicken soup, sour cream, and chicken broth right into the skillet. Sprinkle in the dried thyme, salt, and black pepper. Mix everything together thoroughly and let it simmer gently for 2 to 3 minutes. This allows all the flavors to meld beautifully and the creamy sauce to thicken just enough to hold the casserole filling together without being too dry or runny.
Step 3: Prepare for Baking
Grease a 9×13-inch baking dish to prevent sticking. Transfer the chicken and vegetable mixture evenly into the dish, spreading it out to form a nice even layer. Now it’s time for biscuit magic. Open your refrigerated biscuit dough and place each biscuit evenly spaced over the top of the filling. This creates individual puffs of golden, buttery bread that will soak up some of the savory juices as they bake.
Step 4: Bake to Perfection
Brush the tops of your biscuits generously with melted butter to guarantee a shiny, golden crust. Pop the dish into a preheated oven at 375°F (190°C) and bake uncovered for 25 to 30 minutes, or until the biscuits are beautifully browned and cooked through. Once out of the oven, give the casserole 5 minutes to rest — this makes serving easier and lets all those wonderful flavors settle in.
How to Serve Chicken and Biscuit Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley on top right before serving adds a lovely pop of color and brightness to your Chicken and Biscuit Casserole Recipe. It’s an easy touch that elevates the dish visually and refreshes each bite with a hint of herbaceous flavor.
Side Dishes
This casserole is hearty enough to shine on its own but pairs beautifully with a crisp green salad to balance the richness. For a heartier meal, creamy mashed potatoes or roasted seasonal vegetables make excellent companions, turning your dinner into a feast everyone will remember.
Creative Ways to Present
Want to impress guests or make weeknight dinners a little more fun? Try serving individual portions in small ramekins topped with biscuits baked just inside. Alternatively, layering shredded cheddar cheese between the filling and biscuits before baking adds a gooey, savory surprise that’s sure to delight any cheese lover.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Biscuit Casserole Recipe is perfect for next-day meals. Store it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better!
Freezing
If you want to prepare this casserole ahead of time for busy days, assemble everything except the biscuits and freeze the filling separately. Alternatively, you can freeze the entire baked dish, but the biscuits may lose a bit of their original texture. To freeze, cool completely then wrap tightly and store for up to 2 months.
Reheating
To reheat, warm leftovers gently in the oven at 350°F until heated through, about 15–20 minutes. This helps the biscuits regain some of their original crispiness. Microwaving is faster but may soften the biscuits significantly.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh peas, carrots, and corn can be used but cook them slightly before adding to ensure they’re tender and won’t release too much moisture, which could make the casserole watery.
Is this recipe suitable for a low-sodium diet?
You can reduce the salt or use a low-sodium cream of chicken soup and broth to make it friendlier for low-sodium diets without sacrificing too much flavor.
Can I substitute the biscuit topping with something else?
Yes! If you prefer, a homemade biscuit dough or even puff pastry can be a fun twist. Just keep in mind that baking times might vary slightly.
What type of chicken works best for this casserole?
Rotisserie chicken is a fantastic shortcut and adds great flavor, but any cooked chicken breast or thigh meat shredded or diced works perfectly here.
Can I add cheese to the Chicken and Biscuit Casserole Recipe?
Definitely! Mixing shredded cheddar or mozzarella into the filling or sprinkling it on top before baking adds delicious richness and gooey goodness.
Final Thoughts
There’s something truly special about a dish that combines easy preparation with comforting, mouthwatering results, and this Chicken and Biscuit Casserole Recipe hits that mark perfectly. It’s a dish to share with loved ones, cozy up to after a busy day, or bring to potlucks that will have everyone raving. I can’t wait for you to give it a try and make it one of your own favorites!
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
Description
This comforting Chicken and Biscuit Casserole combines tender cooked chicken and a creamy vegetable filling topped with golden, buttery biscuits. Perfect for an easy weeknight dinner, this hearty casserole brings together savory flavors with a crisp biscuit crust to satisfy the whole family.
Ingredients
Filling Ingredients
- 3 cups cooked chicken (shredded or diced)
- 1 tablespoon olive oil
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 2 cups frozen mixed vegetables (like peas, carrots, and corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Topping
- 1 can refrigerated biscuit dough (8-count)
- 2 tablespoons melted butter
- Optional: fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
- Sauté Aromatics and Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 3–4 minutes until softened and fragrant. Stir in frozen mixed vegetables and cook for an additional 2–3 minutes until they are just tender.
- Combine Filling Ingredients: Add the cooked chicken, cream of chicken soup, sour cream, chicken broth, dried thyme, salt, and black pepper to the skillet. Mix everything thoroughly and let the mixture simmer gently for 2–3 minutes to blend the flavors.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish, then transfer the chicken and vegetable mixture evenly into it.
- Add Biscuit Topping: Open the refrigerated biscuit dough and place the biscuits spaced evenly on top of the chicken filling. Brush the tops of the biscuits with melted butter to promote browning and crispness.
- Bake the Casserole: Bake uncovered in the preheated oven for 25–30 minutes or until the biscuits are golden brown and fully cooked through.
- Rest and Garnish: Once baked, let the casserole rest for 5 minutes before serving. Optionally, garnish with chopped fresh parsley for a pop of color and freshness.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- If the biscuits brown too quickly, cover the casserole loosely with foil during the last 10 minutes of baking.
- For a richer casserole, sprinkle shredded cheddar cheese on the filling before adding the biscuit topping.
