Easy Chicken and Biscuit Casserole
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Looking for the perfect comfort food that brings the whole family to the table? This chicken and biscuit casserole is your answer! Made with tender shredded chicken, creamy sauce, and topped with fluffy sourdough biscuits, this easy dinner recipe is pure comfort in every bite.
The sourdough biscuit casserole combines all the flavors you love about chicken and biscuits in one simple dish that’s perfect for busy weeknights or cozy Sunday dinners. And, if homemade biscuits aren’t your jam I’ll be sharing some delicious variations with you.
Why This Recipe for Chicken and Biscuit Casserole?
If you have been following along with Hostess At Heart, you may remember the beautiful roasted chicken recipe that I added not too long ago. I had leftovers, and started drooling over the chicken and biscuits recipe my mother always made using canned biscuits. I had to add my homemade sourdough discard biscuits to the top. And, can I say, comfort food never tasted so good!
Ingredient Notes and Tips
Butter: Use real butter for the best flavor in your sauce base. It creates a rich, creamy foundation that makes this casserole extra special.
Garlic and Onions: Fresh garlic gives the best aroma, but you can use garlic powder if needed (about ¼ teaspoon). Red onions add a slightly sweet flavor, but sweet onions work great too if that’s what you have on hand.
Flour: This helps thicken your sauce. Make sure to mix it well with the onions before adding liquids to prevent lumps.
Chicken Broth and Milk: This combo creates the perfect creamy sauce. You can use low-fat milk or even half-and-half for extra richness.
Frozen Vegetables: The peas and carrots mixture is convenient and adds great color and nutrition. No need to thaw them first!
Shredded Chicken: Rotisserie chicken from the store makes this super easy, or use leftover chicken from another meal.
How to Make Chicken and Biscuit Casserole
Start by heating your oven to 375°F and greasing your 9×13 baking dish. In a large skillet, melt butter over medium heat and add minced garlic. You’ll know it’s ready when you smell that wonderful garlic aroma after about a minute.
Add your diced onions and cook until they’re soft and see-through, about 4-5 minutes. Sprinkle the flour over the onions and mix it in well. This step is important because it helps thicken your sauce.
Slowly pour in the chicken broth and milk while stirring constantly. This keeps your sauce smooth without lumps. Add all your seasonings – salt, pepper, Italian seasoning, and thyme. Keep stirring and let it simmer for 2-3 minutes until it thickens up nicely.
Stir in your frozen vegetables and shredded chicken. Let everything simmer together for 4-5 minutes so the flavors can blend. Pour this mixture into your prepared baking dish and spread it out evenly.
Make your sourdough biscuit dough and place the unbaked biscuits right on top of the chicken mixture. Pop it in the oven for 20 minutes or until those biscuits are golden brown and beautiful. Let it cool for 5 minutes before serving.
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Delicious Variations
Quick Biscuit Option: Don’t have time to make sourdough biscuits? No problem! You can use frozen biscuits (thaw them first) or canned refrigerated biscuits. Just place them on top of the chicken mixture and bake.
Spicy Version: Add red pepper flakes, a diced jalapeño, or a splash of hot sauce to the sauce for some heat.
Lemon Pepper Twist: Replace regular black pepper with lemon pepper seasoning for a bright, zesty flavor.
Veggie Mix-Up: Try different frozen vegetable combinations like corn and green beans, or add fresh mushrooms to the sauce.
Cheese Lover’s: Stir in ½ cup of shredded cheddar or parmesan cheese into the sauce before adding the chicken.
Herb Garden: Fresh herbs like rosemary, sage, or parsley make this dish even more flavorful.
How to Store Your Casserole
This casserole keeps well in the refrigerator for up to 3 days. For best results, store the biscuits separately from the chicken mixture in airtight containers. This keeps the biscuits from getting soggy.
To reheat, warm the chicken mixture in a saucepan over low heat, stirring occasionally. Heat the biscuits in a 350°F oven for 5-7 minutes to crisp them back up. You can also reheat individual portions in the microwave for 1-2 minutes.
If you want to freeze it, the chicken mixture freezes well for up to 3 months. The biscuits are best made fresh, but you can prepare the biscuit dough ahead of time and keep it wrapped in the refrigerator overnight.
Related Recipes You’ll Love
If you enjoyed this chicken and biscuit casserole, you’ll want to try these other comforting recipes from our kitchen:
- Turkey Stuffing Casserole (another hearty comfort food favorite with leftovers)
- Chicken Pot Pie Soup (all the flavors of pot pie in a cozy bowl!)
- Creamy Hot Turkey Sandwich (perfect for using up holiday leftovers)
- Instant Pot Chicken and Rice (quick and easy one-pot meal)
- Honey Butter Biscuits (the perfect sweet and fluffy side)
- Chicken and Wild Rice Soup (comfort food in less than 45 minutes)
Ready to Make This Family Favorite?
This easy chicken and biscuit casserole is about to become your go-to comfort food recipe! The combination of creamy chicken filling and fluffy sourdough biscuits creates the perfect balance of flavors and textures that everyone will love.
Have you tried this recipe? We’d love to hear how it turned out for you! Leave a comment below and tell us about any variations you tried. Don’t forget to rate this recipe with 5 stars if you loved it – it helps other home cooks find these delicious recipes too!
Chicken and Biscuit Casserole Recipe
Equipment
Ingredients
- 3 tbsp butter
- 2 garlic cloves minced
- ½ cup onion diced (I used red onion but you can substitute with sweet onion).
- ¼ cup flour
- 1 ½ cup chicken broth
- 1 cup milk
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 tsp thyme
- ½ tsp ground black pepper
- 1 cup frozen peas and carrots mixture
- 2 cups shredded chicken
- 1 recipe of sourdough biscuit dough
Instructions
- Preheat the oven to 375 °F.
- Oil or butter a 9 x 13 baking dish. Set aside.
- In a skillet, over medium heat, melt the butter and add the minced garlic. Mix and wait 1 minute. You know you are ready when you have a faint garlic smell.
- Add the diced onion. Cook for 4-5 minutes or until the onions are translucent or softened.
- Add the flour. Mix to coat the onions.
- Pour in the chicken broth and milk. As you pour the liquid, mix so the mixture will keep a soft and uniform texture. Mix well using a whisk or a spoon. Bring to a simmer.
- While the mixture is warming up, add the salt, pepper, Italian seasoning, and thyme. Mix well.
- Mix and keep cooking on medium heat for 2-3 minutes or until the sauce is thickened up. Adjust your heat accordingly as you want a simmer not boiling.
- Add the frozen vegetables and chicken. Mix well and simmer for 4 to 5 minutes.
- Pour the mixture into the prepared 9×13. Spread evenly and set aside.
- Make the biscuit dough following the instructions.
- Place the unbaked cut biscuits on top of the chicken mixture.
- Bake uncovered in the preheated oven for 20 minutes or until the biscuits are nice and golden.
- Cool for 5 minutes before servings.
- Serve and Enjoy!
Notes
– INGREDIENTS SUBSTITUTION
o You can thinly slice the onions.
o You can make the biscuit dough the day before. Make sure to wrap it tight in plastic wrap and keep it in the refrigerator overnight. – SKILLS o Side dish: Roasted vegetables like asparagus, broccoli or cauliflower, green salad, or green beans.
o Storage: I separated the biscuit from the chicken mixture. Kept in the refrigerator for 3 days in an airtight container.
o Have fun with the recipe:
▪ Substitute the ground pepper with lemon pepper
▪ Add some spice by using either red pepper flakes, chili, or hot sauce in the sauce.
▪ Mix up the vegetables. I like to use the frozen mixture for convenience and texture.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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