Chicken and Biscuit Casserole
A creamy chicken and vegetable filling baked beneath fluffy golden biscuits.A comforting, family-friendly dish that’s hearty and satisfying.Simple ingredients and easy preparation make it great for weeknights.Perfect use for leftover chicken or rotisserie chicken.
Ingredients
For the Filling:
- 3 cups cooked shredded chicken
- 2 cups frozen mixed vegetables
- 1 small onion, diced
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
For the Biscuit Topping:
- 1 can (8–10 pieces) refrigerated biscuits
- Homemade drop biscuits (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter and sauté diced onion until softened.
- Add flour and whisk to form a roux; cook for 1–2 minutes.
- Slowly pour in chicken broth and milk, whisking to form a creamy gravy.
- Season with garlic powder, onion powder, thyme, salt, and pepper.
- Stir in shredded chicken and mixed vegetables; simmer 3–5 minutes.
- Pour mixture into a baking dish.
- Arrange refrigerated biscuits on top.
- Bake 20–25 minutes or until biscuits are golden brown and cooked through.
- Let rest for 5 minutes before serving.
Notes
- Use Rotisserie Chicken:
Saves time and adds great flavor. - Fresh Vegetables Work Too:
Sauté carrots and celery first for softness. - Make It Creamier:
Add a splash of heavy cream for a richer filling. - Thicker Gravy:
Simmer a few extra minutes or add a little more flour to the roux. - Prevent Undercooked Biscuits:
Make sure the gravy is hot before placing biscuits on top so they bake evenly.