Chicken and Biscuit Casserole Recipe
Easy chicken and biscuit casserole with sourdough biscuits, creamy sauce, and tender chicken. Perfect comfort food recipe for family dinners!
Servings 8
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 9x13. 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
BAKER’S 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.
- 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
Calories: 152kcal | Carbohydrates: 9g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 537mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1368IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg
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