Some dishes carry the comforting ease of a small-town Southern kitchen while echoing the resourceful charm of a bustling French bistro—and this Chicken Biscuit Casserole is one of them.
It’s rich, creamy, and cradled in fluffy, golden biscuits that feel like a warm hug after a long day. I first tasted something similar in a rural Alabama diner, where they swore by adding buttermilk to the biscuit dough—a tip I’ve lovingly folded into my version.
Serve it alongside Colcannon and Instant Pot Potatoes and Carrots, and the whole meal sings like a well-rehearsed choir of cozy flavors. For perfectly golden biscuits, brush the tops with a mixture of melted butter and a pinch of smoked paprika right before baking.
What’s So Great About This Dish?
- I’ve served it for both family dinners and casual gatherings, and it always sparks that “What’s in this?” curiosity. It tastes like it took hours—but it doesn’t, and that’s the magic.
- It became my go-to on cold nights in Georgia, when all I wanted was something warm, creamy, and filling—without spending hours at the stove. I think you’ll appreciate how easy it is to assemble after a long day.
- I’ve played with the biscuit topping a lot over time—sometimes garlic-herb, sometimes cheddar-chive. You can riff on the base and still keep that craveable texture on top.
- It helped me sneak in extra veggies for picky eaters, like peas, carrots, or even spinach. If you’re trying to get more greens in your meals, this casserole makes it almost too easy.
- One surprising benefit? It’s so satisfying that it helped me cut down on late-night snacking—seriously. A hearty, well-balanced dinner like this leaves you full in the best way.
Chicken Biscuit Casserole Recipe
Chicken Biscuit Casserole is a cozy and satisfying dish where a creamy, savory chicken and vegetable filling is baked beneath soft, golden biscuits. Perfect for family dinners, it brings comfort food to the table with a simple yet delicious homemade touch.
Ingredients
- ½ cup chopped onion
- ¼ cup butter
- 4 cups diced, cooked chicken meat
- 4 cups chicken broth
- 2 tsp white sugar
- ½ cup chopped celery
- 2 cloves garlic, minced
- ½ cup chopped baby carrots
- 1 tsp dried basil
- ½ cup all-purpose flour
- 1 can of peas, drained
- ½ tsp ground black pepper
Biscuit
- 2 tsp dried basil
- 2 cups buttermilk baking mix
- ⅔ cups milk
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, melt the butter, then cook and stir the onion, celery, carrots, and garlic until tender.
- Stir in flour, sugar, salt, basil, and pepper.
- Let it boil for 1 minute, then reduce the heat and stir in the peas.
- Simmer for 5 minutes before adding the cooked chicken and stirring to combine.
- Pour the chicken mixture into the prepared baking dish.
- For the biscuits, mix baking mix and basil in a large bowl, then stir in milk to form a dough.
- Divide the dough into 6 to 8 balls and flatten each one using your palm on floured wax paper to create rounds.
- Arrange the biscuit rounds on top of the chicken mixture.
- Bake for 30 minutes, then cover with foil and bake for an additional 10 minutes.
- Serve by spooning the chicken mixture over the biscuits.
Notes
- Rotisserie chicken works great here—it’s flavorful and a time-saver.
- Add a pinch of cayenne for subtle heat and depth.
- Use frozen mixed veggies as a shortcut instead of chopping fresh.
- Flatten biscuits slightly thinner for extra golden, crisp edges.
| Nutrition | Value |
| Calories | 451kcal |
| Carbohydrates | 48g |
| Fibre | 3g |
| Fat | 13g |
| Protein | 34g |
| Cholesterol | 96g |
