If you are craving a comforting, hearty dish that feels like a warm hug from the inside, this Chicken and Biscuits Casserole Recipe is exactly what you need. Imagine tender chicken, garden-fresh vegetables, and a creamy, savory sauce all nestled beneath fluffy, golden biscuits baked to perfection. It’s not just a meal; it’s pure, satisfying joy served in a casserole dish. Perfect for evenings when you want something deliciously cozy but without complicated steps, this recipe delivers on flavor and nostalgic comfort all at once.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way every ingredient plays a crucial role in building layers of flavor and texture. From the fragrant garlic and thyme to the creamy half-and-half that creates the perfect sauce, each component is essential in making this Chicken and Biscuits Casserole Recipe unforgettable.
- Butter (2 tablespoons): Adds richness and helps sauté the veggies to perfection.
- Oil (2 tablespoons): Works alongside butter to prevent burning and carry flavors.
- Onion, finely chopped (1 medium-large): Offers sweetness and depth to the savory base.
- Celery, finely chopped (2 sticks): Brings a subtle crunch and freshness.
- Garlic, minced (3 cloves): Infuses an aromatic kick to every bite.
- Boneless chicken (1 pound): The hearty protein packed into tender chunks.
- Salt & pepper: Simple seasoning to elevate every flavor.
- Flour (1/2 cup): Essential for thickening the luscious sauce.
- White wine (1/2 cup) or chicken broth: Adds a touch of acidity and depth.
- Chicken broth (2 cups): Forms the savory backbone of the sauce.
- Half-and-half or whole milk (1 cup): Ensures a creamy, smooth texture.
- Dried thyme (1/2 teaspoon): Lends earthy herbal notes that complement chicken beautifully.
- Frozen mixed vegetables (1.5 cups): Carrots and peas add color, nutrients, and a pleasant bite.
- Canned biscuits or homemade biscuits: Creates the irresistible topping that bakes into golden perfection.
- Melted butter, chopped parsley, and lemon wedges (optional for serving): Provide finishing touches that brighten and enhance the dish.
How to Make Chicken and Biscuits Casserole Recipe
Step 1: Sauté the Vegetables
Start by heating butter and oil in an oven-safe skillet over medium heat. Gently cook the onions and celery until they soften, creating a flavorful and aromatic base for the casserole without letting them brown. Then, stir in the minced garlic for just a minute to release its wonderful fragrance.
Step 2: Cook the Chicken
Next, add the bite-sized chicken pieces to the skillet. Season lightly with salt and pepper, and cook only until the outside loses its raw pinkness—a quick, partial cook that keeps the meat tender until baking.
Step 3: Add Flour and Deglaze the Pan
Turn the heat down to medium-low and sprinkle the flour evenly over the chicken and veggies. Stir continuously until the flour is fully absorbed, then pour in the white wine or an extra splash of chicken broth. This helps lift all the browned bits off the skillet’s bottom and thickens the sauce perfectly.
Step 4: Create the Creamy Sauce
Slowly whisk in the chicken broth to avoid lumps and stir until the sauce starts to thicken. Add the half-and-half along with the dried thyme and frozen vegetables. Simmer gently for 4 to 5 minutes, allowing the veggies to thaw and the sauce to become luscious. Give it a taste and adjust salt and pepper as needed. Set this delicious filling aside to cool slightly—this step is key to helping the biscuits bake up light and flaky.
Step 5: Prepare the Biscuits
Preheat your oven to 400°F. Whether you’re using canned refrigerated biscuits or baking from scratch, cut them into bite-sized pieces. These biscuits will top the casserole, creating that golden, fluffy crust everyone loves.
Step 6: Assemble the Casserole
Spread the chicken and veggie filling evenly in your skillet. Then arrange the biscuit pieces in a single layer over the top, leaving little gaps between them. These gaps let steam escape during baking, so the biscuits cook perfectly all around.
Step 7: Bake to Perfection
Bake your casserole for 20 to 25 minutes in the preheated oven. You’ll know it’s ready when the biscuits turn a gorgeous golden brown and the filling bubbles up with warmth. For extra indulgence, brush the biscuits with melted butter when you pull it out of the oven. Allow the casserole to rest for a bit before serving, so the gravy thickens and the flavors settle beautifully.
How to Serve Chicken and Biscuits Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley adds vibrant color and a fresh flavor that contrasts beautifully with the creamy casserole. A wedge of lemon on the side can provide an optional bright, tangy lift for those who enjoy a little citrus zing with savory dishes.
Side Dishes
Though this Chicken and Biscuits Casserole Recipe is a hearty meal on its own, pairing it with a crisp green salad or steamed green beans balances the richness with refreshing crunch and helps create a well-rounded dinner.
Creative Ways to Present
For a cozy family dinner, serve it straight from the skillet. For entertaining, consider spooning portions into individual oven-safe ramekins and topping with biscuit pieces for charming single servings. A drizzle of extra gravy or a light dusting of smoked paprika can add visual flair and flavor depth.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, leftovers can be stored in an airtight container in the refrigerator for up to three days. This keeps the flavors fresh and the biscuits from becoming overly soggy.
Freezing
If you want to save some for later, assemble the casserole but don’t bake it. Cover tightly and freeze for up to one month. When ready to eat, bake from frozen adding a few extra minutes so the biscuits cook through properly.
Reheating
For reheating leftovers, warm portions gently in the oven at 350°F until heated through, which helps maintain the biscuit’s texture. Microwaving is quicker but might soften the biscuits more.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more richness and stay juicy, making them a fantastic choice for this Chicken and Biscuits Casserole Recipe.
Is it okay to substitute frozen vegetables for fresh?
Yes, frozen mixed vegetables work perfectly and save prep time without sacrificing flavor or texture in the finished casserole.
What if I don’t have white wine?
Don’t worry — simply replace the white wine with an equal amount of chicken broth. It will maintain the dish’s delicious depth without altering the flavor too much.
Can I make the biscuits from scratch?
Definitely! Homemade biscuits add a wonderful personal touch and can be customized with herbs or cheese for extra flavor.
How do I ensure my biscuits stay fluffy and not soggy?
Cooling the filling before adding biscuits and leaving spaces between biscuit pieces help prevent a soggy top, giving you that perfect light, flaky texture every time.
Final Thoughts
This Chicken and Biscuits Casserole Recipe is a true crowd-pleaser that combines comfort, ease, and incredible taste all in one dish. Whether it’s a weeknight family dinner or a special cozy meal, this casserole will fill your kitchen with irresistible aromas and your heart with happy memories. Give it a try—you might just find your new favorite go-to comfort food!
Print
Chicken and Biscuits Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Biscuits casserole features tender chicken simmered in a creamy vegetable sauce, topped with flaky biscuit pieces and baked to golden perfection. It’s a cozy, hearty meal perfect for family dinners or casual gatherings.
Ingredients
For the Filling
- 2 tablespoons butter
- 2 tablespoons oil
- 1 medium-large onion, finely chopped (about 1 heaping cup)
- 2 sticks celery, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 pound boneless chicken breast or chicken thighs, cut into bite-sized pieces
- Salt & pepper, to taste
- 1/2 cup flour
- 1/2 cup white wine (OR more chicken broth as needed)
- 2 cups chicken broth
- 1 cup half-and-half (OR whole milk)
- 1/2 teaspoon dried thyme
- 1.5 cups frozen mixed vegetables (carrots and peas recommended)
For the Biscuit Topping
- 1 can refrigerated biscuits (OR 1 batch homemade biscuits, cut into bite-sized pieces)
- Melted butter (for brushing, optional)
- Chopped parsley and lemon wedges (for serving, optional)
Instructions
- Sauté vegetables: In a ~3.5 quart oven-safe skillet, heat the butter and oil over medium heat. Add the finely chopped onion and celery, and cook until softened but not browned, about 6-8 minutes. Stir in the minced garlic and cook for an additional minute.
- Add chicken: Add the bite-sized chicken pieces to the skillet. Season lightly with salt and pepper. Cook for 1-2 minutes, stirring occasionally, just until the outside loses its raw appearance. The chicken does not need to be fully cooked at this stage.
- Add flour and deglaze: Reduce the heat to medium-low. Sprinkle the flour evenly over the chicken and vegetables, stirring to coat and cook out the raw flour taste until no dry flour remains visible. Pour in the white wine or 1/2 cup chicken broth and stir continuously until the mixture thickens slightly.
- Make sauce: Slowly stir in the remaining chicken broth, continuing to mix until the sauce is smooth and free of lumps. Add the half-and-half or whole milk, dried thyme, and frozen mixed vegetables. Simmer on medium heat for 4-5 minutes until the sauce thickens nicely. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and set aside to cool slightly to help the biscuit topping bake flakier.
- Prep biscuits: Preheat the oven to 400°F (200°C). Prepare the biscuit topping by cutting canned biscuits or homemade biscuits into bite-sized pieces.
- Assemble: Evenly distribute the biscuit pieces over the chicken and vegetable filling in the skillet in a single layer. Leave small gaps between biscuit pieces to allow steam to escape during baking.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits turn golden brown and the filling is bubbling. Remove from the oven and, if desired, brush the biscuits with melted butter. Let the casserole rest on the counter for 5-10 minutes to allow the gravy to thicken further before serving. Garnish with chopped parsley and serve with lemon wedges if desired.
Notes
- Note 1: The white wine can be substituted with additional chicken broth if preferred or to avoid alcohol.
- Note 2: Adjust salt and pepper after simmering to balance flavors.
- Note 3: Using canned biscuits saves time, but homemade biscuits can add extra flakiness and flavor.
- Note 4: Leaving gaps between biscuit pieces prevents soggy topping by allowing steam to escape.
- Note 5: Letting the casserole rest post-baking thickens the sauce and improves serving consistency.
