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 9x13-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.