Chicken and Biscuit Casserole Recipe
If you’re searching for the ultimate comfort food that’s as easy to whip up as it is delicious to devour, this Chicken and Biscuit Casserole Recipe will absolutely steal your heart (and your taste buds)! Imagine cozy bites of tender chicken enveloped in a creamy sauce, colorful veggies sprinkled throughout, and golden biscuits baked right on top. It’s one of those hearty meals that feels like a hug from the inside out, perfect for bustling weeknights or lazy Sunday suppers alike. This is a Chicken and Biscuit Casserole Recipe you’ll want to make again and again!
Ingredients You’ll Need
The beauty of this classic comfort food lies in how every simple ingredient has a meaningful role, coming together for unbeatable flavor and homestyle texture. Here’s what you’ll need for your Chicken and Biscuit Casserole Recipe, plus a few personal tips to make each one count.
- Cooked chicken: Use whatever you have on hand—rotisserie, leftover roast, or poached chicken all work fabulously for juicy, flavorful results.
- Olive oil: Just a bit gives a subtle richness while helping the onions and garlic turn sweet and aromatic.
- Onion: Chopped onion builds a savory base and softens beautifully during sautéing.
- Garlic: Minced garlic infuses each bite with irresistible depth; don’t skip it!
- Frozen mixed vegetables: These are a time-saving dream, offering vibrant color and a trio of tastes for classic casserole appeal.
- Cream of chicken soup: The foundation of the creamy sauce, tying every ingredient together with comfort-food magic.
- Sour cream: Adds body and a gentle tang, making the filling extra luscious.
- Chicken broth: A splash of stock lightens the sauce and amps up the savory flavor.
- Dried thyme: A pinch of this herb goes a long way toward that signature homey taste.
- Black pepper: Freshly ground is best for a warm, grounding kick.
- Salt: Essential for bringing all the flavors to life, so be sure to taste and adjust.
- Refrigerated biscuit dough: Store-bought dough is the ultimate shortcut to fluffy, golden-topped perfection.
- Melted butter: Brushed on top, this guarantees the most beautiful biscuits imaginable.
- Fresh parsley (optional): A bright finishing touch that brings extra freshness and pop of green.
How to Make Chicken and Biscuit Casserole Recipe
Step 1: Sauté the Vegetables
Start by preheating your oven to 375°F. In a large skillet, heat the olive oil over medium heat, then add the chopped onion and garlic. This duo is your flavor foundation, softening and sweetening after just a few minutes on the stove. You’ll know it’s ready when the kitchen smells delicious and the onions turn translucent.
Step 2: Add the Veggies
Next, toss in the frozen mixed vegetables right into the skillet. Give everything a quick stir and cook them just until they’re “kissed” with heat—about 2 to 3 minutes. This sets them up for the perfect tender bite after baking.
Step 3: Build the Creamy Filling
With your veggies softened, add the cooked chicken, cream of chicken soup, sour cream, chicken broth, thyme, salt, and pepper. Stir thoroughly, coating every little piece with that creamy, herby sauce. Let this mixture simmer gently for a few minutes, just to bring all the flavors together and warm up the filling.
Step 4: Assemble in the Baking Dish
Once your filling is creamy and bubbling, pour it into a greased 9×13-inch baking dish and smooth it out for even coverage. This is your hearty canvas—and it’s about to get topped with biscuit goodness.
Step 5: Top with Biscuits
Open your can of refrigerated biscuit dough and arrange the biscuits right on top of the filling, spacing them out as evenly as possible. Don’t worry if they touch a little; they’ll bake up beautifully golden and fluffy. Next, brush the tops with melted butter to guarantee golden, bakery-style biscuits.
Step 6: Bake to Golden Perfection
Slide the dish into your preheated oven and bake uncovered for 25 to 30 minutes. The biscuits should puff up and develop a golden brown crown, while the filling gently bubbles below. If you notice the biscuits browning too quickly but not quite cooked through, just tent a bit of foil over the top for the last 10 minutes.
Step 7: Finish and Serve
Let your Chicken and Biscuit Casserole Recipe rest for about 5 minutes after baking—this helps everything set so you can scoop out perfect, steamy servings. Add a sprinkle of chopped parsley if you’d like an extra pop of color, then dig in!
How to Serve Chicken and Biscuit Casserole Recipe
Garnishes
A fresh handful of chopped parsley is a classic, but you can also add cracked black pepper or a dusting of grated Parmesan for extra richness. Sometimes I even finish with thinly sliced green onions for a fresh, zippy bite on top of that warm, savory casserole.
Side Dishes
While Chicken and Biscuit Casserole Recipe is a satisfying, stand-alone meal, it pairs beautifully with a crisp green salad tossed in a tangy vinaigrette, or some sautéed greens like spinach or kale. For a truly indulgent spread, whip up a quick fruit salad on the side for a refreshing contrast.
Creative Ways to Present
For an impressive twist, try serving individual portions in mini ramekins or oven-safe bowls—everyone gets their own biscuit-topped casserole! Or, sprinkle a layer of shredded cheddar over the filling before adding the biscuits for a gooey, melty surprise. If you want a little more crunch, top the biscuits with a sprinkle of sesame or poppy seeds before baking.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken and Biscuit Casserole Recipe, you’re in luck—it keeps beautifully! Simply transfer cooled leftovers to an airtight container and refrigerate for up to three days. The flavors continue to meld, making leftovers sometimes even tastier than the day before.
Freezing
You can freeze portions of this casserole with great success. Place cooled servings in freezer-safe containers (or wrap the whole dish tightly in foil and plastic if freezing it whole). It’ll keep well for up to two months. Be sure to label with the date—I promise, you’ll thank yourself when a comfort food craving strikes.
Reheating
To reheat, simply pop individual servings in the microwave until steaming, or cover the whole casserole with foil and warm in a 350°F oven until heated through. For frozen casserole, thaw overnight in the fridge before reheating for best texture. If the biscuits look a little pale after microwaving, a quick stint under the broiler revives their golden color and crispness.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Turkey makes a delicious swap in this Chicken and Biscuit Casserole Recipe, especially during the holidays. Just shred or chop it and use it wherever the recipe calls for chicken.
How can I make this recipe vegetarian?
To create a vegetarian version, substitute the chicken for canned chickpeas, white beans, or extra mixed vegetables, and use a cream of mushroom soup in place of chicken soup. Veggie broth works perfectly too!
Can I make the casserole ahead of time?
Yes! You can prepare the filling a day in advance, refrigerate it, and when ready to bake, top with biscuits and proceed. The biscuit topping is best added just before baking for that fresh, fluffy finish.
What can I do if the biscuits aren’t browning?
If the tops of your biscuits look pale, simply leave the casserole in the oven for a few extra minutes, or switch to broil for 1–2 minutes—just keep a close eye so they don’t burn!
Can I use homemade biscuit dough?
Definitely! If you have a favorite biscuit recipe, swap it right in for the canned version. You may need to adjust the baking time slightly depending on the thickness and size of your biscuits.
Final Thoughts
I hope you’ll love making and sharing this Chicken and Biscuit Casserole Recipe as much as I do. It’s the kind of cozy, nostalgic dish that brings people together and makes any meal feel extra special. Don’t be surprised if it becomes a new family classic—one that’s requested again and again!
Print
Chicken and Biscuit Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this Chicken and Biscuit Casserole, a deliciously creamy and hearty dish perfect for any night of the week. Tender chicken, mixed vegetables, and a creamy sauce topped with golden, flaky biscuits – a satisfying meal the whole family will love.
Ingredients
Main 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
Additional:
- 1 can refrigerated biscuit dough (8-count)
- 2 tablespoons melted butter
- Optional fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onions and garlic: In a skillet, sauté chopped onion and minced garlic in olive oil until softened.
- Add vegetables and chicken: Stir in frozen mixed vegetables, then add cooked chicken, cream of chicken soup, sour cream, chicken broth, thyme, salt, and pepper. Simmer for a few minutes.
- Transfer to baking dish: Spread the mixture in a greased 9×13-inch baking dish.
- Top with biscuits: Place biscuits on top of the filling, brush with melted butter.
- Bake: Bake uncovered for 25–30 minutes until biscuits are golden brown.
- Serve: Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can use rotisserie chicken for a quick shortcut.
- If the biscuits brown too quickly, cover loosely with foil during the last 10 minutes of baking.
- For extra richness, sprinkle shredded cheddar cheese over the filling before adding the biscuits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5g
- Sodium: 840mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
