If you’ve been craving a dish that wraps you in a warm, cozy hug, this Chicken and Biscuits Casserole Recipe is just what you need. Picture tender chunks of chicken and vibrant veggies swimming in a creamy, thyme-kissed sauce, all topped with fluffy, golden biscuits baked to perfection. It’s a soul-warming meal that delivers incredible comfort without any fuss—perfect for family dinners, casual gatherings, or any time you want to feel nourished and satisfied.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this Chicken and Biscuits Casserole Recipe shine. Each component plays a vital role: the onions and celery add aroma and crunch, the chicken brings hearty protein, and the biscuits give you that irresistible fluffy crust. Together, they create a balanced harmony of flavors and textures that everyone will love.
- 2 tablespoons butter: Adds richness and helps sauté the veggies perfectly.
- 2 tablespoons oil: Prevents the butter from burning and aids in even cooking.
- 1 medium-large onion (finely chopped, about 1 heaping cup): Provides a sweet, savory base flavor.
- 2 sticks celery (finely chopped, about 1 cup): Adds freshness and a subtle crunch.
- 3 cloves garlic (minced): Infuses the dish with its signature savory aroma.
- 1 pound boneless chicken breast or thighs (cut into bite-sized pieces): The heart of the casserole, tender and protein-packed.
- Salt & pepper (to taste): Essential for seasoning and bringing out all the flavors.
- 1/2 cup flour: Thickens the creamy sauce, giving it that perfect luscious texture.
- 1/2 cup white wine (or more broth): Adds depth and a hint of brightness to the sauce.
- 2 cups chicken broth: Builds the savory base for the creamy filling.
- 1 cup half-and-half (or whole milk): Makes the sauce smooth and velvety without heaviness.
- 1/2 teaspoon dried thyme: Brings an earthy, herbal note that complements the chicken beautifully.
- 1.5 cups frozen mixed vegetables (carrots and peas recommended): Adds color, nutrition, and subtle sweetness.
- 1 can refrigerated biscuits (or 1 batch homemade, cut into bite-sized pieces): The crowning glory that turns this into a true comfort classic.
- Melted butter, chopped parsley, and lemon wedges (to serve, optional): Elevate the final presentation and brighten up each bite.
How to Make Chicken and Biscuits Casserole Recipe
Step 1: Sauté Vegetables
Start by heating butter and oil together in a medium oven-safe skillet over medium heat. Toss in the finely chopped onions and celery, and cook gently until softened but not browned, about 6-8 minutes. Stir in minced garlic and cook for an additional minute. This gentle cooking process builds the fragrance and lays the flavor foundation for your casserole filling.
Step 2: Add Chicken
Add the bite-sized chicken pieces to your skillet. Season lightly with salt and pepper, then cook just long enough (1-2 minutes) for the exterior to lose its raw look. Don’t worry about cooking the chicken through at this stage—that happens during baking—and this quick searing locks in juiciness.
Step 3: Add Flour and Deglaze
Lower the heat to medium-low and sprinkle flour over the mixture. Stir continuously until the flour is fully absorbed and there are no dry clumps. Now pour in the white wine or half the chicken broth and stir until the sauce thickens slightly. This step is crucial because it dissolves any tasty browned bits stuck to the pan, giving your sauce extra flavor depth.
Step 4: Make Sauce
Slowly stream in the remaining chicken broth while stirring constantly to avoid lumps. Stir in half-and-half or milk, dried thyme, and frozen mixed vegetables. Let everything simmer for 4-5 minutes until the sauce is thick and creamy. Give it a taste and adjust salt and pepper if needed. Setting the filling aside to cool is a smart trick—it keeps the biscuit topping flakier when baked.
Step 5: Prep Biscuits
Preheat your oven to 400°F (about 200°C). If you’re using homemade biscuits, cut them into bite-sized pieces. For convenience, slice up refrigerated biscuits instead. This step ensures your biscuit topping bakes evenly and has plenty of room to puff up and crisp.
Step 6: Assemble
Spread the chicken and vegetable filling evenly in your skillet or baking dish. Scatter the biscuit pieces over the top in a single layer with small gaps between them to allow steam to escape while baking. This separation helps the biscuits turn golden and deliciously light rather than soggy.
Step 7: Bake
Pop your casserole into the preheated oven and bake for 20-25 minutes until the biscuits are beautifully golden and the filling is bubbling invitingly. When you take it out, brush the biscuits with melted butter for an irresistible rich finish. Let the casserole rest at room temperature for 5-10 minutes—it helps the filling thicken perfectly before serving.
How to Serve Chicken and Biscuits Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a lovely pop of green and freshness to the warm, creamy casserole. A few lemon wedges on the side can brighten every bite with a gentle squeeze of acidity, balancing the richness and awakening your palate.
Side Dishes
This Chicken and Biscuits Casserole Recipe stands strong on its own, but if you want to round out the meal, simple sides like a crisp green salad or steamed green beans provide a refreshing counterpoint. Mashed potatoes and roasted root vegetables also make comforting, hearty companions.
Creative Ways to Present
For a family-style feast, present the casserole right in the skillet or transfer it to a rustic serving dish to highlight its homestyle charm. For gatherings, individual ramekins topped with biscuits create a neat presentation that feels special. You can even mix in sharp cheddar or sprinkle bacon bits on top before baking for a flavor twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Simply cover your remaining casserole tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days, allowing you to enjoy those cozy flavors again without extra work.
Freezing
If you want to stash some away for future comforting dinners, this casserole freezes beautifully. Wrap it well in foil or place it in a freezer-safe container. It’s best frozen before baking, then thaw and bake fresh when ready to enjoy.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to keep the biscuits crisp and the filling luscious. Alternatively, microwave in shorter bursts to avoid drying out, stirring occasionally for even warming.
FAQs
Can I use different vegetables in this Chicken and Biscuits Casserole Recipe?
Absolutely! Feel free to swap out peas and carrots for green beans, corn, or mushrooms based on what you have on hand or your preferences. The key is using vegetables that hold up well during cooking and add color and texture.
Is it better to use chicken breasts or thighs?
Both work wonderfully here. Chicken thighs tend to be more forgiving and remain juicier, but breasts deliver a leaner option. Choose depending on your taste and dietary preferences—either will result in a delicious casserole.
Can I make this dish gluten-free?
Yes. Use a gluten-free flour blend when making the sauce and opt for gluten-free biscuits or a homemade gluten-free biscuit topping. This way, you keep all the comforting flavor without worrying about gluten.
What if I don’t want to use white wine?
No problem! Simply replace the white wine with an equal amount of chicken broth for a slightly different but still delicious flavor profile. The broth keeps the sauce rich and savory.
How can I make my biscuits extra flaky on top?
Let the filling cool a bit before adding the biscuit topping, and space the biscuit pieces apart so steam can escape as they bake. Brushing melted butter on top before baking or right after coming out of the oven also amplifies that golden, flaky goodness.
Final Thoughts
This Chicken and Biscuits Casserole Recipe is a total crowd-pleaser that feels like a warm, nostalgic hug on a plate. It’s straightforward to make, packed with satisfying textures and flavors, and perfect for sharing with loved ones. Give it a try soon—you might just find your new go-to comfort meal that brings smiles all around the table.
Print
Chicken and Biscuits Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Biscuits recipe combines tender chicken and vegetables in a creamy sauce topped with flaky, golden biscuits. Perfect for a cozy family dinner, it features a rich, savory filling made with sautéed onions, celery, garlic, and herbs, simmered in broth and milk, then baked with biscuit pieces for a crispy, fluffy crust.
Ingredients
Filling
- 2 tablespoons butter
- 2 tablespoons oil
- 1 medium-large onion, finely chopped (about 1 heaping cup)
- 2 sticks celery, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 pound boneless chicken breast or chicken thighs, cut into bite-sized pieces
- Salt & pepper, to taste
- 1/2 cup flour
- 1/2 cup white wine (or more chicken broth)
- 2 cups chicken broth
- 1 cup half-and-half (or whole milk)
- 1/2 teaspoon dried thyme
- 1.5 cups frozen mixed vegetables (carrots and peas suggested)
Topping
- 1 can refrigerated biscuits (or 1 batch homemade, cut into bite-sized pieces)
To Serve (optional)
- Melted butter
- Chopped parsley
- Lemon wedges
Instructions
- Sauté vegetables: In a 3.5-quart oven-safe skillet, heat butter and oil over medium heat. Add the chopped onion and celery and cook for 6-8 minutes until softened but not browned. Stir in minced garlic and cook for an additional minute to develop aroma.
- Add chicken: Add diced chicken pieces to the skillet. Season lightly with salt and pepper. Cook for 1-2 minutes, just until the exterior loses its raw appearance; it does not need to cook through at this stage.
- Add flour and deglaze: Reduce heat to medium-low. Sprinkle flour evenly over the chicken and vegetables and stir continuously until all dry flour is absorbed. Pour in the white wine (or 1/2 cup chicken broth if preferred) and stir until the mixture thickens, deglazing any browned bits from the pan.
- Make sauce: Slowly pour in the remaining chicken broth while stirring to avoid lumps. Stir in half-and-half (or whole milk), dried thyme, and frozen mixed vegetables. Let the mixture simmer gently over medium heat for 4-5 minutes until thickened. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and allow the filling to cool slightly while preheating the oven—this helps the biscuits bake up flakier.
- Prep biscuits: Preheat oven to 400°F (200°C). Prepare the biscuits by cutting canned biscuits into bite-sized pieces, or cut up homemade biscuit dough into similar pieces.
- Assemble: Scatter the biscuit pieces evenly over the slightly cooled filling in a single layer. Leave small gaps between biscuit pieces to allow steam to escape during baking.
- Bake: Place the skillet in the oven and bake at 400°F for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Remove from oven and optionally brush the biscuits with melted butter. Let the casserole sit at room temperature for 5-10 minutes to allow the gravy to thicken before serving. Garnish with chopped parsley and lemon wedges if desired.
Notes
- Note 1: Using white wine or chicken broth to deglaze adds deeper flavor to the sauce.
- Note 2: Taste the filling before baking and adjust salt and pepper to your preference.
- Note 3: Homemade biscuits cut into small pieces work just as well as canned biscuits for topping.
- Note 4: Leaving space between biscuit pieces prevents sogginess and ensures even baking.
- Note 5: Allowing the casserole to rest after baking thickens the gravy and improves serving consistency.
