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Creamy Chicken and Biscuit Casserole

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Creamy Chicken and Biscuit Casserole

 

This Creamy Chicken and Biscuit Casserole is the ultimate comfort food, featuring tender chunks of chicken baked in a rich, creamy sauce and topped with fluffy, golden-brown biscuits. Every bite is packed with savory flavor, making it a perfect family dinner for busy weeknights, potlucks, or cozy weekends. The creamy filling and buttery biscuit topping create a satisfying meal that everyone will love.

Ingredients For the Chicken Filling

  • 3 cups cooked chicken breast, diced
  • 2 tbsp butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • ½ cup sour cream
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 cup shredded mozzarella cheese

For the Biscuit Topping

  • 2 cups biscuit mix
  • ⅔ cup milk
  • 1 cup shredded cheddar cheese
  • 2 tbsp melted butter

Optional Garnish

  • Fresh parsley, chopped

Step-by-Step Instructions

Step 1: Prepare the Oven

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a 9×13-inch baking dish.

Step 2: Make the Creamy Filling

  • Melt butter in a large skillet over medium heat.
  • Add onion and cook for 3–4 minutes until softened.
  • Stir in garlic and cook for 30 seconds.
  • Sprinkle flour over the mixture and stir continuously for 1 minute.
  • Gradually pour in the chicken broth while whisking.
  • Add heavy cream, sour cream, thyme, salt, and black pepper.
  • Cook for 3–5 minutes until the sauce thickens.

Step 3: Add the Chicken

  • Stir the diced chicken into the sauce.
  • Add mozzarella cheese and mix until melted.
  • Transfer the mixture to the prepared baking dish.

Step 4: Prepare the Biscuit Topping

  • In a mixing bowl, combine biscuit mix and milk.
  • Stir until a soft dough forms.
  • Fold in shredded cheddar cheese.
  • Using a spoon or cookie scoop, drop portions of dough evenly over the chicken mixture.

Step 5: Bake

  • Brush the tops of the biscuits with melted butter.
  • Place the casserole in the oven.
  • Bake for 25–30 minutes until the biscuits are golden brown and fully cooked.
  • If desired, broil for 1–2 minutes for extra color.

Step 6: Cool and Serve

  • Allow the casserole to rest for 5–10 minutes before serving.
  • Garnish with fresh parsley and serve warm.

Tips & Notes

  • Rotisserie chicken works perfectly and saves time.
  • For extra flavor, add cooked mushrooms, peas, or carrots to the filling.
  • Use freshly shredded cheese for the smoothest texture.
  • If the sauce becomes too thick, add a splash of chicken broth.
  • Leftovers reheat beautifully and taste even better the next day.

Q&A

Q: Can I make this casserole ahead of time?
A: Yes. Assemble the filling up to a day in advance and refrigerate. Add the biscuit topping just before baking.
Q: Can I freeze it?
A: Yes. Freeze the filling separately for up to 3 months. Prepare fresh biscuit topping when ready to bake.
Q: Can I use turkey instead of chicken?
A: Absolutely. Leftover turkey is an excellent substitute.
Q: How do I store leftovers?
A: Store covered in the refrigerator for up to 4 days.

Servings

  • Serves: 6–8 people

Nutrition (Approximate Per Serving)

  • Calories: 520
  • Protein: 32g
  • Carbohydrates: 24g
  • Fat: 33g
  • Saturated Fat: 17g
  • Fiber: 1g
  • Sugar: 3g
  • Sodium: 760mg

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