If you are on the lookout for a comforting yet impressive dish to make for your family or friends, this Chicken and Biscuit Casserole Recipe is sure to steal the show. Imagine tender ground chicken seasoned perfectly and nestled beneath golden, fluffy biscuit dollops that bake to crispy perfection. This casserole brings together a harmonious blend of textures and flavors—from the savory fillings to the cheesy, buttery biscuit topping—making it an absolute crowd-pleaser. It’s the kind of dish that fills the house with a tantalizing aroma and warms everyone’s heart with each bite.
Ingredients You’ll Need
This Chicken and Biscuit Casserole Recipe calls for simple, straightforward ingredients that come together to create something magical. Each component plays a key role, whether adding rich flavor, inviting texture, or vibrant color, ensuring your casserole is nothing short of a delicious masterpiece.
- Salted butter (4 tablespoons, divided): Essential for browning the chicken and adding richness to the sauce and biscuit topping.
- Ground chicken (1 lb): The protein star of this dish, offering a lean yet flavorful base.
- Red pepper flakes (½ teaspoon): Adds just the right amount of subtle heat to bring depth.
- Rubbed sage (1 teaspoon): Imparts an earthy, herbal note that pairs beautifully with the chicken.
- Salt and black pepper (¼ teaspoon each): Basic seasonings that enhance all other flavors.
- Yellow onion (1, diced): Adds mild sweetness and layers of flavor when sautéed.
- Garlic (2 cloves, minced): Brings aromatic warmth that infuses the whole dish.
- Carrots (3, sliced): Provide a tender bite and a splash of cheerful orange color.
- Celery (3 stalks, sliced): Offers a subtle crunch and classic casserole texture.
- Frozen corn (1 cup): Sweet kernels that add bursts of flavor and vibrant yellow hue.
- All-purpose flour (2 tablespoons + â…” cup): Used to thicken the sauce and create the biscuit topping.
- Chicken broth (1 ½ cups): Moistens the filling and builds a rich, savory base for the casserole.
- Buttermilk (½ cup): Gives the biscuit topping a tender crumb and slight tanginess.
- Baking powder (1 teaspoon): The leavening agent that makes the biscuits rise beautifully.
- Granulated sugar (½ teaspoon): Balances the flavors and enhances browning on the biscuits.
- Shredded cheddar cheese (½ cup): Mixes into the biscuit dough for melty, cheesy goodness in every bite.
How to Make Chicken and Biscuit Casserole Recipe
Step 1: Prepare Vegetables
Start by dicing the onion, slicing carrots and celery, and mincing the garlic. Having these prepped ahead will make the cooking process smooth and keep your kitchen workflow seamless.
Step 2: Brown Chicken
In a deep-sided skillet over medium heat, melt 1 tablespoon of butter and add the ground chicken. Season with salt, black pepper, red pepper flakes, and rubbed sage. Allow the chicken to cook mostly undisturbed so it can brown nicely and develop rich flavor. Once fully cooked, remove the chicken with a slotted spoon and set aside, leaving the fat in the pan. Add an additional tablespoon of butter if needed to maintain that buttery base.
Step 3: Sauté Vegetables
Using the same skillet, add the diced onions and cook until translucent and fragrant. Then toss in the sliced carrots, celery, frozen corn, minced garlic, and a pinch of salt and pepper. Sauté for about 5 minutes until the carrots soften just enough to be tender while retaining a slight bite.
Step 4: Make Sauce
Return the browned chicken broken into smaller pieces to the skillet and stir to combine evenly with the vegetables. Melt 2 tablespoons of butter and sprinkle 2 tablespoons of flour in the pan. Stir constantly as the flour coats everything and cooks for 2 minutes, ensuring there’s no raw flour taste. Gradually add the chicken broth, scraping up any browned bits at the skillet’s base—this adds a beautiful depth of flavor. Bring the broth to a simmer where it thickens slightly into a luscious sauce. Taste and adjust salt, pepper, or seasoning as you see fit.
Step 5: Assemble Casserole
Once the filling is ready, transfer it to a casserole dish and set aside while you prepare the biscuit topping.
Step 6: Preheat Oven and Make Biscuit Topping
Preheat your oven to 425°F. In a medium bowl, whisk together the flour, baking powder, salt, black pepper, and sugar. Add the shredded cheddar cheese and toss it in with the dry ingredients to coat, ensuring even distribution. Melt 2 tablespoons of butter and mix it into the buttermilk. Fold this wet mixture into the dry ingredients gently until just combined—overmixing can make biscuits tough.
Step 7: Top and Bake Casserole
Dollop spoonfuls of the biscuit dough evenly over the chicken and vegetable mixture in the casserole dish. Cut 1 tablespoon of chilled butter into tiny pieces and scatter them over the biscuit topping—this will help achieve a golden, rich crust. Bake for approximately 25 minutes or until the biscuits turn a beautiful golden brown and the casserole bubbles irresistibly around the edges.
How to Serve Chicken and Biscuit Casserole Recipe
Garnishes
Finish this dish with a sprinkle of freshly chopped parsley or thyme for a splash of color and fresh herbal aroma. A light grating of extra cheddar cheese over the warm biscuits just before serving also adds an indulgent touch that your guests will adore.
Side Dishes
This casserole stands wonderfully on its own but pairs nicely with a crisp green salad or steamed seasonal vegetables. Light sides help balance the richness of the chicken filling and flaky biscuits, making your meal feel complete and satisfying.
Creative Ways to Present
Serve this Chicken and Biscuit Casserole Recipe straight from a rustic casserole dish for cozy family dinners or transfer individual portions to stylish bowls for an elegant yet homey presentation. Adding a drizzle of hot sauce or a dollop of sour cream on the side can elevate the eating experience and tailor it to different tastes.
Make Ahead and Storage
Storing Leftovers
Once the casserole has cooled, cover it tightly with foil or plastic wrap and refrigerate. It will stay fresh for up to 3 days, making it a fantastic option for busy weeknights when you want a delicious, ready-made meal.
Freezing
You can freeze this casserole before baking by assembling it in a freezer-safe dish and wrapping it well. When ready, bake from frozen but add extra baking time to ensure the biscuits cook through and the filling heats evenly. This makes for a wonderful make-ahead freezer-friendly meal.
Reheating
To reheat, bake leftovers in a preheated oven at 350°F for 15–20 minutes or until warmed through. Cover with foil if the biscuit topping starts to brown too much during reheating. This helps maintain the tender, flaky texture you love.
FAQs
Can I use shredded chicken instead of ground chicken?
Absolutely! Shredded cooked chicken works well and gives a different texture, creating more of a hearty stew consistency in the casserole.
Is there a vegetarian alternative for this Chicken and Biscuit Casserole Recipe?
Yes, you can substitute the ground chicken with cooked lentils, mushrooms, or a plant-based ground meat alternative to keep the dish satisfying and meat-free.
Can I make the biscuit topping gluten-free?
Yes, swap the all-purpose flour with a gluten-free flour blend suitable for baking. Just ensure your baking powder is gluten-free as well.
What sides go best with this casserole?
Simple, fresh salads and steamed green vegetables complement the richness perfectly without overwhelming your palate.
How spicy is this Chicken and Biscuit Casserole Recipe?
The red pepper flakes add a gentle warmth but not overpowering heat. You can adjust or omit them based on your spice preference.
Final Thoughts
This Chicken and Biscuit Casserole Recipe has all the hallmarks of a cherished comfort food classic—easy to make, bursting with flavor, and sure to please any crowd. Whether you’re cooking for a weeknight dinner or a special gathering, this dish promises warmth, satisfaction, and plenty of smiles around the table. I can’t wait for you to try it and make it a new favorite in your kitchen!
Print
Chicken and Biscuit Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Biscuit Casserole combines savory ground chicken cooked with hearty vegetables in a creamy sauce, topped with fluffy cheddar biscuits baked to golden perfection. A perfect one-dish meal for family dinners, offering rich flavors and satisfying textures in every bite.
Ingredients
Chicken and Vegetable Filling
- 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 yellow onion, slice the carrots and celery, and mince the garlic. Set all the prepared vegetables aside for later use.
- Brown Chicken: Melt 1 tablespoon of butter in a deep-sided skillet over medium heat. Add the ground chicken, seasoning it with salt, pepper, red pepper flakes, and rubbed sage. Let it cook, stirring occasionally to develop a brown crust. When the chicken is fully cooked, remove it from the skillet with a slotted spoon, leaving the fat in the pan. If there isn’t enough fat left, add another tablespoon of butter.
- Sauté Vegetables: Add the diced onion to the skillet and sauté until translucent. Then add the carrots, celery, corn, garlic, and a pinch of salt and pepper. Continue cooking for about 5 minutes, until the carrots are slightly softened.
- Make Sauce: Break the cooked chicken into smaller pieces and return it to the skillet with the vegetables. Stir to combine. Add 2 tablespoons of butter and 2 tablespoons of flour, stirring the mixture continuously for about 2 minutes until the butter melts and the flour coats the vegetables. Slowly stir in the chicken broth, scraping up any browned bits from the pan, and bring to a simmer. The sauce will thicken slightly. Taste and adjust seasoning if needed.
- Assemble Casserole: Remove the skillet from heat and transfer the chicken and vegetable mixture into a casserole dish. Set it aside while preparing the biscuit topping.
- Preheat Oven and Make Biscuit Topping: Preheat your oven to 425°F (220°C). In a medium bowl, whisk together the flour, baking powder, salt, pepper, and sugar. Toss the shredded cheddar cheese with the dry ingredients. Melt 2 tablespoons of butter and stir it into the buttermilk. Fold this buttermilk mixture into the dry ingredients until just combined, being careful not to overmix.
- Top Casserole: Drop spoonfuls of the biscuit dough evenly over the chicken mixture in the casserole dish. Cut 1 tablespoon of chilled butter into small pieces and scatter them over the biscuit topping for added richness.
- Bake: Place the casserole in the preheated oven and bake for about 25 minutes, or until the biscuit topping turns golden brown and cooked through. Remove from the oven and let cool slightly before serving.
Notes
- For extra flavor, you can add fresh herbs like thyme or rosemary to the filling.
- Use high-quality, fresh ground chicken for the best texture and taste.
- If you don’t have buttermilk, substitute with ½ cup milk plus 1 teaspoon lemon juice or vinegar, let sit for 5 minutes.
- Make sure not to overwork the biscuit dough to keep it light and fluffy.
- This casserole can be prepared ahead by making the filling and biscuit dough separately then assembling before baking.
- Leftovers can be refrigerated for up to 3 days and reheated well.
