Chicken and Biscuit Casserole Recipe
If you are searching for a comforting, hearty meal that feels like a warm hug on a plate, this Chicken and Biscuit Casserole Recipe is exactly what you need. It combines tender ground chicken sautéed with vibrant vegetables, an indulgently creamy sauce, and a golden, cheesy biscuit topping that bakes to perfection. Each bite delivers a beautiful harmony of flavors and textures, making it an irresistible dinner that your family and friends will fall in love with again and again.
Ingredients You’ll Need
This Chicken and Biscuit Casserole Recipe features simple, essential ingredients that work beautifully together to create a dish bursting with flavor and satisfying texture. From the fresh vegetables adding a pop of color and crunch to the spices providing depth and warmth, every component plays a vital role in making this casserole unforgettable.
- Salted butter: Divided use ensures richness through cooking and the biscuit topping’s flakiness.
- Ground chicken: Lean and tender, it makes the base light yet protein-packed.
- Red pepper flakes: Adds just the right hint of warmth without overpowering the dish.
- Rubbed sage: Brings an earthy, herbal note that complements the chicken perfectly.
- Salt and black pepper: Essential seasonings to enhance the flavors throughout.
- Yellow onion: Provides sweetness and depth when sautéed.
- Garlic cloves: Adds aromatic punch that amplifies savory notes.
- Carrots and celery: Classic mirepoix vegetables that contribute texture and a natural sweetness.
- Frozen corn: Offers bursts of juiciness and vibrant color.
- All-purpose flour: Used twice—once for thickening the sauce and again for the biscuit topping.
- Chicken broth: Builds a savory base with comforting warmth.
- Buttermilk: Makes the biscuit topping tender and rich.
- Baking powder: Gives the biscuits their light, fluffy rise.
- Granulated sugar: Balances the biscuit dough for a subtle sweetness.
- Shredded cheddar cheese: Sprinkled into the biscuit mixture for gooey, melty goodness in every bite.
How to Make Chicken and Biscuit Casserole Recipe
Step 1: Prepare Vegetables
Start by dicing the yellow onion, slicing the carrots and celery, and mincing the garlic cloves. Setting these fresh vegetables aside in advance ensures a smooth cooking process and allows the vibrant flavors to shine throughout the casserole.
Step 2: Brown the Chicken
In a deep-sided skillet, melt 1 tablespoon of butter over medium heat, then add the ground chicken. Season it generously with salt, black pepper, red pepper flakes, and rubbed sage for a fragrant base. Allow the chicken to cook with minimal stirring so it can brown nicely, which adds a wonderful depth of flavor. Once the chicken is fully cooked, remove it with a slotted spoon, leaving the flavorful drippings behind. If your skillet looks dry, melt an additional tablespoon of butter to prepare for the next step.
Step 3: Sauté the Vegetables
Into the same skillet with the delicious browned bits, add the diced onion and sauté until translucent and fragrant. Then stir in the carrots, celery, corn, and minced garlic, seasoning lightly with salt and pepper. Cook these together for about 5 minutes until the carrots soften just enough to retain a slight bite — this step builds a perfectly balanced vegetable medley that complements the savory chicken.
Step 4: Make the Sauce
Return the browned chicken to the skillet with the sautéed vegetables, breaking it into smaller pieces as you stir to combine. Add 2 tablespoons of butter and 2 tablespoons of flour, cooking and stirring continuously for about 2 minutes until the mixture forms a roux that coats the ingredients. Slowly pour in the chicken broth, stirring to dissolve any flour lumps and scrape up those flavorful browned bits stuck to the skillet. Bring the mixture to a gentle simmer and let it thicken slightly while tasting to adjust seasoning as needed. This luscious sauce ties together every component beautifully.
Step 5: Assemble the Casserole
Carefully transfer the chicken and vegetable filling to a casserole dish, spreading it evenly. This creates that inviting base layer you will soon crown with biscuits.
Step 6: Preheat Oven and Make Biscuit Topping
Preheat your oven to 425°F to get it ready for baking up those golden biscuits. Meanwhile, whisk together the dry ingredients for the biscuits in a medium bowl — flour, baking powder, salt, black pepper, and granulated sugar. Add shredded cheddar cheese, tossing it into the mix so each biscuit will have cheesy pockets. Then melt 2 tablespoons of butter and stir it into the buttermilk. Gently fold this liquid mixture into the dry ingredients just until combined; overmixing will toughen the biscuits.
Step 7: Top and Bake
Dollop spoonfuls of the biscuit dough evenly over the casserole filling. Cut 1 tablespoon of chilled butter into tiny pieces and scatter them atop the biscuits to encourage flakiness and browning. Place the casserole in the oven and bake for about 25 minutes, until the biscuits have risen and turned a beautiful golden brown. This final step creates an irresistible contrast between the savory filling and tender cheesy topping.
How to Serve Chicken and Biscuit Casserole Recipe
Garnishes
Once out of the oven, sprinkle chopped fresh parsley or thyme over the casserole for a burst of color and herbaceous brightness. A light drizzle of hot sauce is also fantastic for those who like just a little extra kick.
Side Dishes
This Chicken and Biscuit Casserole Recipe is already packed with veggies, so keep sides simple and fresh. A crisp green salad with a tangy vinaigrette or a serving of steamed green beans brings lovely contrast and balances the meal.
Creative Ways to Present
For a charming presentation, serve individual portions in small ramekins topped with biscuit dough before baking. This adds a personal touch for dinner parties or family gatherings and makes spooning up warm casserole even more delightful.
Make Ahead and Storage
Storing Leftovers
Place any leftover casserole in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a convenient option for quick lunches or dinners later in the week.
Freezing
You can freeze leftover casserole by portioning it into freezer-safe containers. Make sure it has cooled completely before sealing and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm individual portions in the microwave or in a 350°F oven covered loosely with foil to prevent the biscuits from drying out. Heat until warmed through, about 10-15 minutes, depending on portion size.
FAQs
Can I use different types of meat in this Chicken and Biscuit Casserole Recipe?
Absolutely! Ground turkey or even sausage can be swapped in, though chicken keeps the dish light and tender. Just adjust seasoning as needed to suit the new meat’s flavor.
Can I make this casserole gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for both the sauce and biscuits. Make sure the baking powder you use is gluten-free as well to ensure the best results.
Is it possible to make this recipe dairy-free?
You can replace butter with dairy-free margarine or oil and use a plant-based milk like almond or oat milk with a splash of vinegar to mimic buttermilk in the biscuit topping.
How spicy is this recipe with the red pepper flakes?
The red pepper flakes add just a subtle warmth without being overpowering. You can adjust or omit them depending on your spice preference to tailor the casserole to your liking.
Can I prepare this casserole completely ahead of time?
Yes! Assemble the casserole but hold off on adding the biscuit topping until you’re ready to bake. Cover and refrigerate for up to 24 hours, then add the biscuits and bake fresh for the best texture.
Final Thoughts
This Chicken and Biscuit Casserole Recipe is one of those dishes that feels like a favorite old friend — dependable, comforting, and satisfying. Its blend of savory filling and cheesy biscuit topping makes it a perfect go-to meal for chilly evenings or whenever you’re craving something homey and delicious. I encourage you to give it a try; you might just have a new classic in your recipe box.
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Chicken and Biscuit Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Chicken and Biscuit Casserole is a comforting, hearty dish featuring ground chicken cooked with savory vegetables and a creamy sauce, topped with fluffy homemade cheddar biscuits and baked to golden perfection. It’s perfect for a family dinner that feels like a warm hug on a plate.
Ingredients
Chicken Mixture
- 4 tablespoons salted butter, divided
- 1 lb ground chicken
- ½ teaspoon red pepper flakes
- 1 teaspoon rubbed sage
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 cup frozen corn
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
Biscuit Topping
- 3 tablespoons salted butter, divided
- ½ cup buttermilk
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
Instructions
- Prepare Vegetables: Dice the onion, slice the carrots and celery, and mince the garlic. Set these vegetables aside for use later in the recipe.
- Brown Chicken: Heat 1 tablespoon of butter in a deep-sided skillet over medium heat. Add the ground chicken, seasoning it with salt, black pepper, red pepper flakes, and rubbed sage. Let it cook mostly undisturbed to develop a nice brown crust. Once fully cooked, remove the chicken using a slotted spoon. Keep any fat left in the pan; if none remains, add another tablespoon of butter.
- Sauté Vegetables: Add the diced onion to the skillet and sauté until translucent. Then add sliced carrots, celery, frozen corn, minced garlic, and a pinch of salt and pepper. Cook for about 5 minutes until the carrots start to soften.
- Make Sauce: Break the cooked chicken into smaller pieces and return it to the skillet with the vegetables. Stir to combine. Add 2 tablespoons butter and 2 tablespoons flour to the skillet, stirring constantly for about 2 minutes to cook off the raw flour taste and fully coat the ingredients. Gradually stir in the chicken broth, scraping up browned bits from the pan bottom. Bring to a simmer and allow the sauce to thicken slightly. Taste and adjust seasoning as needed.
- Assemble Casserole: Remove the skillet from heat and transfer the chicken mixture to a casserole dish. Set aside as you prepare the biscuit topping.
- Preheat Oven and Make Biscuit Topping: Preheat the oven to 425°F (218°C). In a medium bowl, whisk together flour, baking powder, salt, black pepper, and sugar. Toss the shredded cheddar cheese into the dry ingredients to coat evenly. Melt 2 tablespoons butter and mix it into the buttermilk. Fold this wet mixture into the dry ingredients until just combined; avoid overmixing.
- Top Casserole: Drop spoonfuls of the biscuit dough evenly over the chicken mixture in the casserole dish. Cut the remaining 1 tablespoon of chilled butter into small pieces and sprinkle them over the biscuit topping to encourage browning and flavor.
- Bake: Place the casserole in the preheated oven and bake for about 25 minutes, or until the biscuits are golden brown and cooked through. Remove from oven and let cool slightly before serving.
Notes
- For a spicier version, increase red pepper flakes to taste.
- Make sure not to overmix the biscuit batter to keep the biscuits fluffy.
- Use fresh herbs if available instead of dried for enhanced flavor.
- Allow the casserole to rest for 5-10 minutes after baking to set the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
