If you’re looking for a hearty and delicious dinner, this Chicken and Biscuit Casserole recipe fits the bill. Chunks of chicken and colorful vegetables in a creamy sauce, topped with flaky biscuits make a comforting casserole the whole family will love!
From Scratch Chicken Biscuit Casserole Recipe
I am always on a quest to serve my family less processed foods. So while most recipes call for cream of chicken soup and refrigerator biscuits, this one is made entirely from scratch with simple ingredients.
Yes, it does take a bit longer to prepare, but the taste is out of this world. Nothing can beat the flavor of a homemade sauce!
If you must choose between making the sauce and making the biscuits, I recommend making the sauce from scratch and using a high-quality canned biscuit or biscuit mix.
When I had four growing boys at home, this casserole made a regular appearance on our menu. It is sure to satisfy even the heartiest of appetites!
Can I use store-bought rotisserie chicken?
Yes, that is what I often use. You can either chop or shred the chicken. It’s also a great way to use leftover chicken if you happen to have it on hand.
How to Make Chicken and Biscuits Casserole:
- PREP – Wash and dice the celery. Chop or shred the cooked chicken. Melt butter. Spray a large casserole dish with cooking spray. Preheat your oven to 400 degrees.
- FILLING – In a large skillet with sides, saute the celery in butter over medium-low heat for 4-5 minutes. Whisk in the flour, then the broth and cup of milk. Cook and stir over medium heat until thick and bubbly. Add the seasonings, cooked chicken, and mixed vegetables; stir until coated. Turn heat to the lowest setting while you prepare the biscuits.
- BISCUIT DOUGH – In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. Measure the buttermilk in a 1 cup liquid measuring cup. Add the cooled melted butter and stir until it forms lumps. Pour over the flour mixture and stir gently. Press into a ball, then press out on a lightly floured surface until about 1/2 inch thick. Cut into circles with a biscuit cutter.
- ASSEMBLE – Pour the hot filling into the baking dish and arrange the biscuits in a single layer over the top.
- BAKE – Bake at 400° for about 30 minutes or until the biscuits are golden brown and the filling is bubbly.
VARIATIONS:
- In place of the homemade sauce, you can use a couple of cans of cream of chicken soup mixed with milk or water.
- I like to use homemade biscuits, but if you are really in a rush, canned biscuits will work just fine.
- Cheddar cheese is a great addition. You can stir it into the filling, add it to the biscuit dough, or even sprinkle it on top of the casserole during the last five minutes of baking.
- You can use green beans, corn, frozen peas & carrots, or any veggies your family enjoys.
- For an even more flavorful casserole, make up a batch of my cheddar bay biscuits or use cheddar bay biscuit mix.
MORE TASTY CHICKEN BREAST RECIPES:
- Pepperoni Chicken Recipe
- Cheesy Chicken Spaghetti
- Chicken ala King without mushrooms
- Chicken and Cheese Flautas
- Slow Cooker Chicken Pot Pie
- Baked Sweet and Sour Chicken
- Chicken Haystacks
Chicken Biscuit Casserole
Chicken and vegetables in a creamy sauce topped with homemade biscuits.
Ingredients
Filling:
- 3 Tbsp salted butter
- 2 celery stalks, diced
- 5 Tbsp all purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 Tbsp dry minced onion
- 1/4 tsp dry thyme
- 1/2 tsp garlic powder
- 4 cups cooked chicken
- 2 cups frozen vegetables (I used mixed vegetables)
Biscuit Topping:
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sugar
- 1/4 tsp salt (heaping)
- 1/2 cup buttermilk, very cold
- 1/4 cup salted butter, melted and cooled slightly
Instructions
- Dice the celery and chop the chicken. Spray a 2 1/2 or 3-quart casserole dish with cooking spray. Preheat your oven to 400 degrees.
- For filling: Melt butter in a large skillet over medium-low heat. Add celery and saute till crisp tender.
- Whisk in the flour till it is all absorbed. Then whisk in the broth and milk. Turn heat to medium and continue cooking and stirring till mixture comes to a boil. Boil and stir for at least a minute.
- Add seasonings, chicken, and vegetables, stir until combined. Turn the heat to the very lowest setting while you prepare the biscuits.
- For biscuits: Whisk together the flour, baking powder, baking soda, sugar, and salt in a mixing bowl. Pour buttermilk into a 1 cup liquid measuring cup. Stir in the melted butter. It will harden into little butter chunks-that's what you want.
- Pour the liquid over the dry ingredients and stir lightly. Pat out onto a floured surface until about 1/2" thick. Cut into circles with a biscuit cutter.
- Pour the hot filling into the prepared dish. Arrange the biscuits over the top. Feel free to use scraps of dough to fill in the holes.
- Bake at 400° for about 30 minutes, or until filling is bubbly and biscuits are golden brown.
Notes
My family likes a thick and hearty filling. If you want yours more saucy, add an additional 1/2 cup of milk or chicken broth.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 370Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 94mgSodium: 630mgCarbohydrates: 25gFiber: 3gSugar: 4gProtein: 22g
Your family will beg you to make this chicken and biscuits recipe all the time. It’s a hearty meal that always brings smiles around the dinner table!
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