If you’re searching for a dish that wraps comfort and savory goodness into one cozy meal, you’re in the right place. This Chicken and Cheddar Biscuit Casserole Recipe brings together tender chicken, vibrant veggies, and fluffy cheddar biscuits baked to golden perfection. Every bite feels like a warm hug, making it perfect for family dinners or when you want to impress guests with minimal fuss. Get ready to make a dish that’s as delicious as it is heartwarming!
Ingredients You’ll Need
All you need for this recipe are straightforward, pantry-friendly ingredients that pack an incredible punch. Each component plays a key role, providing rich flavor, wonderful texture, or that irresistible golden color we all crave in a casserole.
- 2 cups chicken broth: Adds a savory, flavorful base that keeps the casserole moist and tasty.
- 1 cup half-and-half: Brings creaminess and richness to the filling.
- ⅓ cup butter: Essential for sautéing veggies and creating a luscious roux.
- 1 cup chopped onion: Infuses the casserole with aromatic depth and subtle sweetness.
- 1 cup peeled and chopped carrots: Adds natural sweetness and a vibrant pop of color.
- 1 cup chopped celery: Provides a fresh, slightly crunchy texture.
- ½ cup flour: The thickening agent to create that perfect creamy filling.
- 1 teaspoon kosher salt: Balances and enhances all the flavors.
- ¼ teaspoon ground black pepper: Gives a subtle, warming bite.
- 4 cups cooked, diced or shredded chicken: The heart of the dish, tender and protein-packed.
- ½ cup frozen peas (not thawed): Little bursts of sweetness and color throughout.
- 2 cups Bisquick pancake mix: The base for the fluffy biscuit topping.
- ⅔-¾ cup cold buttermilk (or milk as substitute): Creates the tender, moist biscuit dough.
- ½ cup grated sharp cheddar cheese: Brings sharp, melty goodness right into the biscuits.
- ¼ teaspoon dried parsley: A hint of fresh herbal flavor that compliments the cheese.
- 2 tablespoons butter, melted: To brush on biscuits for a golden, flavorful finish.
- â…› teaspoon garlic powder: Adds subtle savory notes to the biscuit topping and finishing glaze.
How to Make Chicken and Cheddar Biscuit Casserole Recipe
Step 1: Prepare the Filling Base
Start by whisking together your chicken broth and half-and-half in a bowl, setting it aside. This mixture is what will give your filling a rich, creamy body, melding all the lovely flavors together as it thickens.
Step 2: Sauté the Vegetables
Melt butter in a large skillet over medium-high heat. Add chopped onion, carrots, and celery, cooking them gently for about 10 minutes until they’re soft and fragrant. This step builds the flavor foundation, letting the natural sweetness and earthiness of the veggies come to life.
Step 3: Create the Roux
Stir in the flour and cook it with the veggies for one minute, stirring constantly. This mixture thickens the filling later on, giving it that velvety texture you’re craving.
Step 4: Add the Liquids and Thicken
Lower the heat to medium and gradually whisk in your reserved chicken broth and half-and-half mix. Keep stirring until the filling thickens and bubbles gently—about 5 to 6 minutes. Just make sure it doesn’t boil, or the texture might get off.
Step 5: Season and Combine Chicken and Peas
Add salt and black pepper to taste, then fold in your cooked chicken and frozen peas directly into the skillet. Transfer this warm filling to a greased 2½ to 3-quart casserole dish. Cover it with foil and bake for 10 minutes to let everything meld together while you prepare the biscuit topping.
Step 6: Make the Cheddar Biscuit Dough
In a bowl, mix together Bisquick, grated sharp cheddar, dried parsley, melted butter, garlic powder, and most of your buttermilk. Stir with a fork until a soft dough forms. You might need to add a bit more buttermilk to get just the right consistency—soft but not too sticky.
Step 7: Assemble and Bake the Casserole
Take the filling out of the oven and give it a gentle stir to recombine. Drop spoonfuls of biscuit dough evenly over the top—about eight portions should do. Bake uncovered for 12 minutes or until those biscuits are puffed, golden brown, and a toothpick poked into them comes out clean.
Step 8: Finish and Serve
Brush the warm biscuits with a buttery garlic glaze made by mixing melted butter with garlic powder. Serve this hearty, flaky-topped casserole hot, and watch it become your go-to comfort food instantly.
How to Serve Chicken and Cheddar Biscuit Casserole Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled over the golden biscuit tops add a vibrant, fresh contrast to this rich dish. A light dusting of paprika can also bring a beautiful color and hint of smoky warmth.
Side Dishes
Pair this casserole with a crisp green salad or simple steamed green beans to balance the richness. A tangy coleslaw or roasted Brussels sprouts also complement the cheesy biscuits and juicy chicken filling superbly.
Creative Ways to Present
Serve the casserole family-style in the baking dish, or dish it out into individual ramekins for a charming personal touch. You can even layer the filling and biscuits in a clear casserole dish to show off the colorful veggies and golden biscuit tops—it looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
Simply cover the casserole tightly with plastic wrap or foil and keep it in the refrigerator for up to 3 days. The flavors meld even more beautifully after sitting, making the leftovers just as good, if not better.
Freezing
This Chicken and Cheddar Biscuit Casserole Recipe freezes wonderfully. Freeze the unbaked casserole at the point before adding biscuits, tightly wrapped. Thaw overnight in the fridge before baking. Alternatively, freeze cooked leftovers in airtight containers for up to 3 months.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to keep the biscuits crisp. Microwaving works too but can soften the biscuit tops slightly. A quick re-broil for a couple minutes adds back crispness.
FAQs
Can I use rotisserie chicken for this casserole?
Absolutely! Rotisserie chicken works perfectly, saving you time and adding extra flavor. Just shred or dice it before mixing it into your filling.
What can I substitute for Bisquick if I don’t have any?
You can make a homemade biscuit mix or use self-rising flour combined with baking powder and salt. Just keep an eye on the biscuit texture and adjust liquids as needed.
Is it possible to make this recipe dairy-free?
Yes! Use dairy-free butter and milk alternatives like almond or oat milk. The casserole will still be delicious with a slightly different but still rich flavor.
Can I add other vegetables to the filling?
Definitely! Feel free to mix in mushrooms, bell peppers, or corn for extra texture and variety. Just sauté them along with the onion, carrot, and celery for best results.
How can I make the biscuits extra fluffy?
Be sure to use cold buttermilk and incorporate the dough gently without over-mixing. Baking immediately after making the dough also helps biscuits rise and stay light.
Final Thoughts
This Chicken and Cheddar Biscuit Casserole Recipe feels like a warm embrace on a plate. It’s easy to make, packed with comforting flavors, and perfect for any occasion when you want to treat yourself or loved ones to something truly special. I can’t wait for you to try it and see how this casserole becomes a beloved staple in your kitchen!
Print
Chicken and Cheddar Biscuit Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Total Time: 57 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Biscuits recipe features a creamy, savory chicken and vegetable filling baked under fluffy, golden biscuit tops. Combining a rich roux-based sauce with tender chicken, peas, and aromatic vegetables, this casserole is perfect for a hearty family dinner that feels like home-cooked comfort food.
Ingredients
Filling Ingredients
- 2 cups chicken broth
- 1 cup half-and-half
- â…“ cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- ½ cup frozen peas (not thawed)
Biscuit Topping Ingredients
- 2 cups Bisquick pancake mix
- â…”–¾ cup cold buttermilk (or milk as substitute)
- ½ cup grated sharp cheddar cheese
- ¼ teaspoon dried parsley
- 2 tablespoons butter, melted
- â…› teaspoon garlic powder
Instructions
- Prepare Filling: Preheat your oven to 425°F (220°C) and spray a 2½ to 3-quart casserole dish with cooking spray. In a bowl, whisk together the chicken broth and half-and-half, then set aside for later use.
- Sauté Vegetables: Melt ⅓ cup butter in a large skillet over medium-high heat. Add chopped onion, carrots, and celery. Cook and stir for about 10 minutes until the vegetables soften and become fragrant.
- Make Roux: Stir in the flour and cook for an additional minute, stirring constantly to form a roux. Reduce the heat to medium to prevent burning.
- Add Liquids: Gradually whisk in the chicken broth and half-and-half mixture, stirring continuously. Cook the sauce until it thickens and becomes bubbly, about 5 to 6 minutes, making sure it does not boil to maintain a smooth texture.
- Season and Combine: Stir in kosher salt and ground black pepper. Add the cooked, diced or shredded chicken and frozen peas. Mix well, then transfer the filling to the prepared casserole dish and cover with foil. Bake for 10 minutes while preparing the biscuit topping.
- Make Biscuit Dough: In a bowl, use a fork to combine Bisquick pancake mix, grated sharp cheddar cheese, dried parsley, melted butter, garlic powder, and â…” cup of cold buttermilk. Stir until a soft dough forms, adding more buttermilk if necessary to achieve the right consistency.
- Assemble and Bake: Remove the casserole dish from the oven and stir the filling to recombine evenly. Drop spoonfuls of biscuit dough (about ¼ cup each) evenly over the hot filling to create roughly 8 biscuit tops. Return the dish to the oven and bake uncovered for 12 minutes, or until the biscuits are golden brown and a toothpick inserted into them comes out clean.
- Finish and Serve: Mix the melted butter with garlic powder and brush this mixture over the hot baked biscuits. Serve immediately for a warm, flaky-topped chicken casserole that’s perfect for a satisfying meal.
Notes
- You can substitute buttermilk with regular milk if needed, but buttermilk adds a tangier flavor and better biscuit texture.
- Use cooked chicken from leftovers or rotisserie chicken to save time.
- Do not let the sauce boil when thickening to avoid curdling.
- If you prefer, add other vegetables such as mushrooms or green beans for variation.
- The biscuit topping can be made with your favorite biscuit or scone mix in place of Bisquick.
