Chicken and Biscuit Casserole Recipe

Oh boy, do I have a comfort food winner for you! This chicken and biscuit casserole is warm, creamy, and packed with flavor. It’s like a cozy hug in a dish.

I’ve made this casserole so many times, and let me tell you—it never disappoints. Juicy chicken, rich gravy, and fluffy biscuits? Yes, please! Every bite is pure happiness.

The best part? It’s super easy to make. No fancy ingredients, just simple, homey goodness. Plus, it feeds a hungry crowd with no stress.

Let’s get cooking! Grab your baking dish, and I’ll show you how to put this together in no time. You’re going to love it!

Why You’ll Love This Recipe

• One-Pan Meal: Everything bakes together for an easy dinner with minimal cleanup.
• Comforting and Satisfying: A creamy, savory filling paired with buttery, cheesy biscuits makes for a hearty dish.
• Perfect for Leftovers: Tastes just as good the next day, making it great for meal prep.
• Customizable: Swap vegetables or seasonings to suit your taste.
• Crowd-Pleasing: This dish is family-friendly and sure to be a hit at the dinner table.

What You Need to Know Before You Start

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour 5 minutes

Servings

This recipe makes 6 servings. If you’re feeding a crowd or want leftovers, consider doubling the ingredients and using a larger baking dish.

Difficulty Level

Easy enough for beginners but satisfying for experienced cooks, too.

Required Kitchen Tools

To make this chicken and biscuit casserole, you’ll need the following kitchen tools:

• Large Skillet: For cooking the chicken and making the filling.
• Baking Dish (9×13-inch): To assemble and bake the casserole.
• Mixing Bowls: For preparing the biscuit dough.
• Wooden Spoon or Spatula: To stir the filling.
• Whisk: To mix the broth and flour for the sauce.
• Pastry Cutter (Optional): Helps incorporate butter into the biscuit dough.

Ingredients

For the Casserole Base

• Salted butter
• Ground chicken
• Red pepper flakes
• Rubbed sage
• Salt
• Black pepper
• Yellow onion
• Garlic
• Carrots
• Celery
• Frozen corn
• All-purpose flour
• Chicken broth

For the Biscuit Topping

• Salted butter
• Buttermilk
• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Black pepper
• Shredded cheddar cheese

Step-by-Step Instructions

Step 1: Prepare the Filling

1. Sauté the Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.
2. Cook the Chicken: Add the ground chicken, breaking it up with a spoon. Sprinkle with red pepper flakes, rubbed sage, salt, and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Add the Vegetables: Stir in the carrots, celery, and frozen corn, cooking for 3 more minutes.
4. Thicken the Sauce: Sprinkle 2 tablespoons of flour over the mixture and stir well, cooking for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth, stirring constantly until a thick sauce forms. Simmer for 5 minutes, then remove from heat.

Step 2: Prepare the Biscuit Dough

1. Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, baking powder, salt, granulated sugar, and black pepper until evenly combined.
2. Cut in the Butter: Add 2 tablespoons of cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Add Buttermilk: Pour in the buttermilk and gently mix until the dough starts to come together. Avoid overmixing, as this can make the biscuits dense.
4. Incorporate the Cheese: Fold in the shredded cheddar cheese just until distributed throughout the dough.

Step 3: Assemble the Casserole

1. Transfer the Filling: Pour the prepared chicken and vegetable filling into a 9×13-inch baking dish, spreading it evenly.
2. Add the Biscuits: Drop spoonfuls of the biscuit dough on top of the filling, spacing them slightly apart. The dough will expand as it bakes.
3. Melt and Brush Butter: Melt the remaining 1 tablespoon of butter and brush it over the biscuit topping for extra flavor and a golden crust.

Step 4: Bake the Casserole

1. Preheat the Oven: Set your oven to 375°F (190°C) and allow it to fully preheat before baking.
2. Bake the Dish: Place the assembled casserole in the oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through. You can check the doneness of the biscuits by inserting a toothpick—if it comes out clean, they’re ready.
3. Rest Before Serving: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set and makes scooping easier.

Serving Suggestions

This chicken and biscuit casserole pairs well with a variety of side dishes:

• Steamed or Roasted Vegetables: Serve with green beans, asparagus, or roasted Brussels sprouts for a balanced meal.
• Simple Side Salad: A crisp salad with a light vinaigrette complements the creamy casserole.
• Mashed Potatoes: If you want extra indulgence, serve with a scoop of buttery mashed potatoes on the side.

Storing and Reheating Chicken and Biscuit Casserole

Refrigeration:

• Allow the casserole to cool completely before storing.
• Transfer leftovers to an airtight container or cover the baking dish with foil.
• Store in the refrigerator for up to 4 days.

Freezing:

• This casserole freezes well, but it’s best to freeze it before baking for the best texture.
• Assemble the casserole (without baking) and cover tightly with plastic wrap and foil.
• Freeze for up to 3 months.
• When ready to bake, thaw overnight in the refrigerator and bake as directed.

Reheating:

• Oven: Cover with foil and reheat at 350°F (175°C) for 15-20 minutes.
• Microwave: Heat individual portions for 1-2 minutes until warmed through.

Variations & Substitutions

Protein Swaps

• Use Turkey: Substitute ground turkey for a leaner option.
• Shredded Chicken: Instead of ground chicken, use shredded rotisserie chicken for convenience.
• Ground Sausage: For a heartier, more flavorful dish, try ground sausage instead of chicken.

Vegetable Additions

• Peas & Mushrooms: Stir in a handful of frozen peas or sautéed mushrooms for extra flavor.
• Bell Peppers: Add diced red or green bell peppers for a pop of color.

Biscuit Topping Options

• Use Store-Bought Biscuits: If short on time, use canned biscuit dough instead of homemade.
• Herbed Biscuits: Add fresh or dried herbs (like thyme or parsley) for extra flavor.
• Cornbread Topping: Swap out the biscuit dough for a cornbread topping for a Southern twist.

Nutrition Information

Nutrient	Per Serving
Calories	~420 kcal
Protein	26g
Carbohydrates	35g
Fat	20g
Fiber	3g
Sodium	780mg

Note: These values are approximate and may vary based on ingredient brands and portion sizes.

FAQs

Can I use a different meat?

Yes! Ground turkey, shredded rotisserie chicken, or even ground sausage all work well.

Can I make this dairy-free?

Yes! Use dairy-free butter and replace buttermilk with almond milk mixed with a teaspoon of lemon juice.

Can I prepare this ahead of time?

Absolutely! Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Bake when ready.

Conclusion

This chicken and biscuit casserole is a warm, hearty dish that brings comfort food to the next level. With a rich, savory filling and tender, cheesy biscuits, it’s the perfect meal for family dinners or meal prep. Try it out and enjoy a satisfying, home-cooked meal!