Beginner’s Guide to Cooking Chicken and Biscuits Casserole

Immerse yourself in the ultimate comfort food experience with this Chicken and Biscuits Casserole, a heartwarming dish that combines tender chunks of chicken, creamy gravy, and fluffy biscuits in one irresistible bake. Perfect for chilly evenings, family dinners, or when you need a comforting hug in the form of food, this casserole is a crowd-pleaser that brings all the cozy vibes to your dining table. Let’s dive into creating a meal that’s sure to become a cherished addition to your comfort food repertoire.

Why You’ll Love Chicken and Biscuits Casserole:

  • Hearty and Satisfying: A complete meal that combines protein, vegetables, and bread in one dish.
  • Comforting Flavors: The creamy chicken mixture and golden biscuits offer a taste of home-cooked warmth.
  • Customizable: Easily adapt the recipe to include your favorite vegetables or biscuit recipe.
  • Convenient: Great for using up leftover chicken or veggies, and perfect for making ahead.

 

 

Ingredients Notes For Chicken and Biscuits Casserole:

  • Chicken: Cooked and shredded chicken breast or thigh meat. Rotisserie chicken works great for convenience.
  • Vegetables: A mix of onions, carrots, peas, and celery for a classic flavor combination and nutritional boost.
  • Gravy: A homemade creamy gravy made with chicken broth, milk, and flour to bind the filling together.
  • Biscuits: Use canned biscuit dough for ease, or make your own biscuit dough for a homemade touch.
  • Cheese: Optional, but a sprinkle of grated cheddar cheese adds extra flavor and richness.
  • Seasonings: Thyme, garlic, salt, and pepper enhance the savory notes of the casserole.

Recipe Steps:

  1. Preheat Oven: Start by preheating your oven to 375°F (190°C).
  2. Prepare the Filling: In a large skillet, sauté the onions, carrots, and celery until softened. Stir in the flour to create a roux, then gradually add chicken broth and milk, whisking continuously until the mixture thickens. Add the cooked chicken, peas, thyme, salt, and pepper. Simmer until everything is heated through.
  3. Assemble the Casserole: Transfer the chicken mixture to a greased baking dish. If using, sprinkle with grated cheese. Arrange the biscuit dough pieces on top of the filling.
  4. Bake: Place the casserole in the oven and bake for about 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
  5. Serve: Let the casserole cool slightly before serving. Garnish with fresh herbs if desired.

Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Warm up in the oven or microwave, adding a splash of milk if the filling has thickened too much.

 

 

Beginner's Guide to Cooking Chicken and Biscuits Casserole

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Author: Maria

Ingredients

For the Chicken Mixture:

  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or whole milk for a lighter version
  • 3 cups cooked chicken shredded (rotisserie chicken works well)
  • 1 cup frozen peas thawed
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 3/4 cup whole milk

Instructions

Prepare the Chicken Mixture:

  • Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish or similar size casserole dish.
  • Cook Vegetables: In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
  • Make Roux: Sprinkle the flour over the vegetables, stirring to coat. Cook for 2 minutes. Gradually whisk in the chicken broth and heavy cream, bringing to a simmer. Cook until the sauce thickens, about 3-5 minutes.
  • Add Chicken: Stir in the shredded chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes, then transfer the mixture to the prepared baking dish.

Make the Biscuits:

  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
  • Cut in Butter: Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Add Milk: Pour in the milk and stir just until the dough comes together.
  • Shape Biscuits: Turn the dough out onto a floured surface and pat it into a 3/4-inch thick layer. Cut out biscuits using a round cutter or glass. Re-roll scraps as needed.

Assemble and Bake:

  • Assemble: Arrange the biscuits on top of the chicken mixture in the baking dish.
  • Bake: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the chicken mixture is bubbly.
  • Serve: Let the casserole cool for a few minutes before serving.

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