Description
This comforting Chicken and Biscuits casserole combines a creamy chicken and vegetable filling with fluffy cheddar cheese biscuits baked on top. It’s a hearty, family-friendly dish perfect for cozy dinners, featuring tender mushrooms, fresh herbs, and a deliciously golden biscuit crust.
Ingredients
Scale
Chicken Filling
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- â…“ 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
- Prepare the Chicken Filling: Preheat your oven to 400°F (200°C) to get it ready for baking the casserole.
- Sauté Vegetables: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it softens.
- Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook for another 5 minutes, allowing the mushrooms to become tender.
- Thicken the Sauce: Sprinkle â…“ cup of all-purpose flour over the vegetable mixture and stir continuously for 1 minute to cook the flour.
- Add Liquids: Slowly whisk in 2 cups of low-sodium chicken broth and 1 cup of milk. Continue simmering the mixture for 5-7 minutes until it thickens into a creamy sauce.
- Flavor and Combine: Add 1 teaspoon of fresh thyme leaves, salt, black pepper, the cooked shredded chicken, and 2 cups of frozen mixed vegetables. Cook together for 2-3 minutes to heat through all ingredients.
- Transfer to Baking Dish: Pour the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Make the Biscuit Dough: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
- Cut in Butter: Incorporate 6 tablespoons of cold cubed unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Cheese and Parsley: Stir in ½ cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh parsley, if using.
- Combine with Buttermilk: Make a well in the center of the mixture and pour in ¾ cup cold buttermilk. Gently stir until just combined, taking care not to overmix the dough.
- Assemble the Casserole: Drop spoonfuls of the biscuit dough evenly over the chicken filling, leaving small gaps between biscuits.
- Bake: Place the baking dish into the preheated oven and bake for 25-30 minutes until the biscuits are golden brown and the filling is bubbly.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving to let it set slightly for easier portioning.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Frozen mixed vegetables save prep time and add color and nutrition.
- Do not overmix the biscuit dough to ensure light, fluffy biscuits.
- Fresh thyme adds a lovely herbaceous flavor; dried thyme can be substituted but reduce quantity to ½ teaspoon.
- Buttermilk can be substituted with milk plus 1 teaspoon lemon juice or vinegar, let sit for 5 minutes.
- Serve with a side salad for a complete meal.
