Description
A comforting and hearty Chicken and Biscuits casserole featuring a savory chicken and vegetable filling topped with fluffy cheddar biscuits, baked to golden perfection. This classic dish combines tender chicken, mixed vegetables, and a creamy sauce, all crowned with cheesy, buttery biscuits for a satisfying meal perfect for family dinners.
Ingredients
Scale
Chicken Filling
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 tsp fresh thyme leaves
- Salt & black pepper, to taste
- 3 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
Biscuit Topping
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk
- ½ cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat Oven and Prepare Filling: Preheat your oven to 400°F (200°C). In a large skillet, melt the butter over medium heat to begin the flavorful filling.
- Sauté Aromatics: Add the chopped onion and cook for 3-4 minutes until softened and fragrant, then stir in the minced garlic and sliced mushrooms and cook for about 5 minutes until the mushrooms are tender.
- Make Roux: Sprinkle the all-purpose flour over the vegetable mixture and stir continuously for 1 minute to cook out the raw flour taste.
- Add Liquids and Thicken: Slowly whisk in the chicken broth and milk, stirring to incorporate smoothly. Let the mixture simmer for 5-7 minutes until it thickens into a creamy sauce.
- Combine Filling Ingredients: Stir in the fresh thyme, salt, black pepper, shredded cooked chicken, and frozen mixed vegetables. Cook everything together for 2-3 minutes to heat through evenly.
- Transfer Filling: Pour the chicken mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Make Biscuit Dough: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture is crumbly.
- Add Cheese and Parsley: Stir in shredded sharp cheddar cheese and chopped fresh parsley for flavor and color.
- Mix Wet Ingredients: Make a well in the center of the flour mixture, pour in the cold buttermilk, and gently stir until just combined—avoid overmixing to keep biscuits tender.
- Assemble and Bake: Drop spoonfuls of biscuit dough over the chicken filling in the baking dish, leaving small gaps between dollops to allow biscuits to expand.
- Bake: Bake in the preheated oven for 25-30 minutes until the biscuits are golden brown and the filling is bubbly and heated through.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to set and cool slightly for best texture and flavor.
Notes
- Use shredded rotisserie chicken for convenience and extra flavor.
- Fresh thyme can be substituted with ½ tsp dried thyme if needed.
- For a richer biscuit topping, substitute cold buttermilk with sour cream or add a teaspoon of sugar for a slight sweetness.
- Frozen mixed vegetables can be swapped with fresh seasonal vegetables if preferred.
- Make sure not to overmix biscuit dough to keep biscuits fluffy and tender.
- To make this dish lower fat, use low-fat milk and reduce butter slightly.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
