Chicken and Biscuit Casserole
Is there anything better than Grandma’s chicken and biscuit casserole fresh out of the oven? It’s rich, creamy, and makes all your dinner dreams come true.
Ingredients
- 2 cups chicken broth
- 1 cup heavy cream (or half & half)
- 4 tablespoons butter
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cooked shredded chicken
- 1 cup frozen peas (or corn)
- 1 cups shredded cheddar cheese, optional
- 2 cups Bisquick
- 1/2 cup cold buttermilk
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 4 tablespoons salted butter, melted
Directions
- 1
Preheat the oven to 425°F (220°C) and grease a 9x13-inch baking dish. Set aside.
- 2
In a measuring glass, stir the chicken broth and heavy cream. Set aside.
- 3
In a large skillet, melt the butter over medium heat. Add the onion, carrots and celery and sauté until soft, about 5 minutes.
- 4
Sprinkle the flour over the top, stir well, and cook for 1-2 minutes. Then, slowly whisk in the creamy chicken broth. Bring to a simmer and cook until thickened, stirring often.
- 5
Stir in the thyme, garlic powder, salt, and pepper. Taste and adjust the seasonings as needed.
- 6
Mix the shredded chicken, frozen peas, and cheddar cheese (if using) into the sauce. Then, transfer the mixture to the prepared baking dish.
- 7
To make the biscuit topping, stir the Bisquick, buttermilk, cheese, parsley, and melted butter in a bowl until well combined. Add more buttermilk if it looks dry.
- 8
Use a spoon or cookie scoop to drop 1/4 cup portions of the batter over the chicken mixture. It should make six biscuits.
- 9
Bake for 20-25 minutes or until the biscuits are golden brown and the filling is bubbly. Let cool for 5 minutes before serving. Enjoy!