Easy Chicken and Biscuits Casserole
Creamy chicken and veggies bake under golden biscuits for a cozy, family-friendly dinner. Minimal prep, big comfort.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 0.5 cup diced onion
- 2 tsp minced garlic
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 21 oz condensed cream of chicken soup
- 0.5 cup milk
- 2 cup frozen mixed vegetables no need to thaw
- 3 cup cooked shredded chicken
- 0.75 tsp kosher salt or to taste
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 1 cup shredded cheddar cheese optional
- 16 oz refrigerated biscuit dough
- 1 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat oven to 400°F. Grease a 9x13-inch baking dish.
- Warm olive oil and butter in a skillet over medium heat.
- Cook onion until soft, about 3 minutes. Stir in garlic for 30 seconds.
- Sprinkle in flour. Stir and cook one minute to remove raw taste.
- Whisk in broth, soup, and milk until smooth and steamy.
- Fold in mixed vegetables and chicken. Season with salt, pepper, and thyme.
- Simmer 2 to 3 minutes to slightly thicken. Remove from heat.
- Spread filling in the baking dish. Sprinkle cheese if using.
- Cut biscuits into halves or quarters. Arrange evenly over the filling.
- Bake 22 to 26 minutes, until biscuits are deep golden and bubbly.
- Rest 5 minutes. Garnish with parsley and serve warm.
Notes
Variation: Add 1/2 tsp poultry seasoning or swap cheddar for pepper jack. For a pot pie vibe, use smaller biscuit pieces. Leftovers keep 3 days refrigerated; reheat covered at 350°F until hot.
This recipe is an original creation inspired by classic Easy Chicken and Biscuits Casserole flavors. All ingredient ratios and instructions are independently developed.