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
Scale
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
- â…” 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
