Description
Indulge in the ultimate comfort food with this delicious Chicken and Biscuit Casserole recipe. Creamy chicken and vegetable filling topped with golden baked biscuits, a perfect family dinner choice.
Ingredients
Scale
Filling:
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- 2 cups cooked shredded chicken
- 1 cup frozen peas
Topping:
- 1 can (16 oz) refrigerated biscuit dough or 8 homemade biscuit rounds
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Sauté Vegetables: In a large oven-safe skillet, melt butter and sauté onion, garlic, carrots, and celery until softened.
- Add Flour and Liquids: Sprinkle flour over vegetables, then gradually whisk in chicken broth and milk until thickened.
- Season and Add Chicken: Season with thyme, parsley, salt, and pepper. Stir in chicken and peas, simmer briefly, then remove from heat.
- Top with Biscuits: Arrange biscuit rounds over the chicken mixture.
- Bake: Bake uncovered for 20–25 minutes until biscuits are golden and cooked through.
- Serve: Let rest for 5 minutes before serving.
Notes
- To save time, use rotisserie chicken and canned biscuits.
- For added richness, use cream instead of milk.
- You can also bake the filling in a casserole dish if your skillet isn’t oven-safe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
