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Chicken biscuit casserole pinterest

Chicken Biscuit Casserole

This beloved American dish combines tender chicken and flaky biscuits into one bubbling, golden masterpiece that's guaranteed to please even the pickiest eaters. The magic happens as the biscuits bake directly on top of the creamy chicken filling, absorbing flavors while creating a perfect textural contrast.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • 9x13 inch baking dish or 2-quart casserole dish
  • Large Skillet
  • Whisk
  • Measuring Cups and Spoons

Ingredients
  

Chicken Filling

  • 2 tablespoons olive oil
  • 1 medium onion diced (about 1 cup)
  • 2 carrots peeled and diced (about ¾ cup)
  • 2 celery stalks diced (about ¾ cup)
  • 2 cloves garlic minced
  • 3 cups cooked chicken shredded or cubed (rotisserie chicken works wonderfully)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt adjust to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup half-and-half or whole milk for a lighter version
  • 1 cup frozen peas

Biscuit Topping

  • 1 can refrigerated buttermilk biscuits 16.3 oz (8 count)
  • 1 tablespoon butter melted
  • 1/4 teaspoon garlic powder
  • 1 teaspoon fresh parsley chopped (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a 2-quart casserole dish.
  • Heat olive oil in a large skillet over medium heat. Add diced onions, carrots, and celery, cooking until vegetables begin to soften, about 5-6 minutes.
  • Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  • Push vegetables to one side of the pan and add butter. Once melted, sprinkle flour over the butter and whisk to form a roux. Cook for 1-2 minutes until slightly golden and smelling nutty.
  • Gradually whisk in chicken broth, stirring constantly to prevent lumps.
  • Stir in half-and-half, thyme, rosemary, salt, and pepper. Bring to a gentle simmer until the sauce thickens enough to coat the back of a spoon (about 3-4 minutes).
  • Fold in the cooked chicken and frozen peas, stirring until everything is well-coated in the creamy sauce.
  • Transfer the chicken mixture to your prepared baking dish, spreading it into an even layer.
  • Open the can of biscuits and arrange them in a single layer on top of the filling, leaving a small gap between biscuits to allow the filling to bubble up.
  • Combine melted butter with garlic powder and brush over the tops of the biscuits. If using, sprinkle with fresh parsley.
  • Bake in the preheated oven for 25-30 minutes, until the biscuits are golden brown and the filling is bubbling around the edges. If the biscuits brown too quickly, loosely cover with aluminum foil.
  • Let stand for 5 minutes before serving to allow the filling to set slightly.

Notes

For a healthier version, use low-sodium chicken broth, unsalted butter, and whole milk instead of half-and-half. You can also add more vegetables like spinach or kale for extra nutrition.
Rotisserie chicken is a great time-saver for this recipe.
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months. When reheating, add a tablespoon of chicken broth to restore moisture.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 21gFat: 20gSodium: 890mgFiber: 2gSugar: 4g
Keyword Chicken Casserole, Biscuit Casserole, Comfort Food, Easy Dinner
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