If you’re searching for that perfect combination of comfort food magic and simple, satisfying flavors, look no further than this Creamy Chicken and Cheddar Biscuit Casserole Recipe. It’s a luscious, hearty dish where tender chunks of chicken and vibrant veggies swim in a rich, creamy sauce, all crowned with flaky, golden cheddar-topped biscuits. This casserole feels like a warm hug on a plate, perfect for family dinners or cozy weekend meals.
Ingredients You’ll Need
This recipe keeps things straightforward but never sacrifices flavor. Each ingredient plays a crucial role, whether it’s adding richness, freshness, or that dreamy biscuit topping that makes every bite delightful.
- 2 cups chicken broth: Provides savory depth and moistens the filling.
- 1 cup half-and-half: Adds creaminess to create a luscious sauce.
- ⅓ cup butter: For sautéing vegetables and building flavor layers.
- 1 cup chopped onion: Offers sweetness and aromatic base notes.
- 1 cup peeled and chopped carrots: Adds natural sweetness and color.
- 1 cup chopped celery: Brings a subtle crunch and fresh earthiness.
- ½ cup flour: Helps thicken the sauce to a velvety consistency.
- 1 teaspoon kosher salt: Enhances all the other flavors.
- ¼ teaspoon ground black pepper: Adds gentle spice and warmth.
- 4 cups cooked, diced or shredded chicken: The hearty protein star of the dish.
- ½ cup frozen peas (not thawed): Bursts of sweetness and a pop of green.
- 2 cups Bisquick pancake mix: The base for creating tender, flaky biscuits.
- ⅔ to ¾ cup cold buttermilk (or milk): Moistens biscuit dough for perfect texture.
- ½ cup grated sharp cheddar cheese: Imparts a rich, tangy flavor to the biscuits.
- ¼ teaspoon dried parsley: Adds subtle herbal notes and color.
- 2 tablespoons butter, melted: To brush over biscuits for a golden finish.
- ⅛ teaspoon garlic powder: For a mild garlic boost in the biscuits and finishing butter.
How to Make Creamy Chicken and Cheddar Biscuit Casserole Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 425°F and greasing a 2½ to 3-quart casserole dish with cooking spray. In a bowl, whisk together the chicken broth and half-and-half, setting this mixture aside for a later step when it will thicken into a velvety sauce.
Step 2: Sauté Vegetables
Next, melt butter in a large skillet over medium-high heat. Add the chopped onion, carrots, and celery, cooking and stirring for about 10 minutes until the veggies soften and release their natural sweetness, building the flavor base for the casserole.
Step 3: Make the Roux
Sprinkle in the flour and cook for an additional minute, stirring constantly to avoid lumps and to cook out that raw flour taste. Then reduce the heat to medium, preparing to gradually add your liquid mixture for the next step.
Step 4: Add Liquids and Thicken
Slowly whisk in the chicken broth and half-and-half mixture, stirring continuously. Within 5 to 6 minutes, the sauce will thicken and start bubbling gently — keep an eye to prevent boiling. This luscious sauce will envelop your chicken and vegetables perfectly.
Step 5: Season and Combine
Season the sauce with kosher salt and black pepper, then fold in the cooked chicken and frozen peas. Transfer this savory filling into your prepared casserole dish, cover it with foil, and pop it into the oven to bake for 10 minutes. This warming step lets the flavors meld wonderfully.
Step 6: Make Biscuit Dough
While the filling bakes, mix together Bisquick, grated cheddar cheese, dried parsley, melted butter, garlic powder, and ⅔ cup of cold buttermilk. Use a fork to stir everything until a soft dough forms, adding a bit more buttermilk if necessary. This biscuit dough is crucial for that golden, flaky top layer.
Step 7: Assemble and Finish Baking
Take the casserole out of the oven and give the filling a good stir. Spoon about eight generous dollops of biscuit dough evenly over the top — these will bake into fluffy little biscuits. Return the dish to the oven uncovered, and bake for 12 minutes until the biscuits are perfectly golden brown and a toothpick inserted comes out clean.
Step 8: Brush and Serve
Before serving, whisk together melted butter and garlic powder, then brush this over the biscuits to add shine and an irresistible garlicky aroma. Serve your Creamy Chicken and Cheddar Biscuit Casserole Recipe hot, enjoying the perfect balance of creamy, cheesy, and flaky textures in every bite.
How to Serve Creamy Chicken and Cheddar Biscuit Casserole Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled over the biscuits add a vibrant burst of color and a fresh aroma. You can also offer a side of hot sauce or a dollop of sour cream to introduce a little tang for those who love a bit of zest.
Side Dishes
This casserole pairs beautifully with a crisp green salad tossed in a light vinaigrette, which adds a refreshing crunch and balances out the richness. Roasted or steamed green beans or a simple cucumber salad also provide complementary textures and flavors.
Creative Ways to Present
For a charming touch, serve this casserole in individual ramekins or small cast iron skillets so each person gets their own cheesy, biscuit-topped masterpiece. Alternatively, garnish with colorful roasted cherry tomatoes or sprinkle some extra shredded cheddar just before baking for a bubbly, cheesy finish.
Make Ahead and Storage
Storing Leftovers
Simply cover your leftover casserole tightly with plastic wrap or foil and store it in the refrigerator. It will stay delicious for up to 3 days, making it easy to enjoy this comforting dish again without any hassle.
Freezing
This Creamy Chicken and Cheddar Biscuit Casserole Recipe freezes beautifully. Assemble the casserole with the filling and biscuit topping but don’t bake it. Wrap tightly with foil and freeze for up to 3 months. When ready to enjoy, bake it straight from the freezer, adding extra time to the cooking process.
Reheating
Reheat leftovers in the oven at 350°F until warmed through, about 20-25 minutes. This method keeps the biscuits flaky and the filling creamy. Microwaving is quicker but may cause the biscuits to lose their crispness.
FAQs
Can I use fresh biscuits instead of Bisquick for the topping?
Absolutely! If you have a favorite biscuit recipe or pre-made biscuit dough, feel free to use it. Just be sure the dough portioning matches the size so the biscuits bake evenly over the filling.
Is there a way to make this casserole vegetarian?
Yes! Simply substitute the chicken with hearty vegetables like mushrooms, zucchini, or even chickpeas. Use vegetable broth instead of chicken broth for the sauce, and the dish will still be rich and satisfying.
Can I prepare this dish in advance for a potluck?
Definitely. You can assemble the casserole the night before and refrigerate it covered. Add the biscuit topping right before baking for the freshest, fluffiest result at the event.
What kind of cheese works best if I don’t have sharp cheddar?
Mild cheddar, Monterey Jack, or even a blend of mozzarella and cheddar can work well. The key is to use a cheese that melts nicely and adds flavor without overpowering the dish.
Can I make this recipe dairy-free?
Yes, substitute the butter with a plant-based alternative, use dairy-free milk or cream for the sauce and biscuit dough, and look for a dairy-free cheese substitute. The texture will be slightly different but still delicious!
Final Thoughts
I can’t recommend enough giving this Creamy Chicken and Cheddar Biscuit Casserole Recipe a try. It hits all the right notes: creamy, cheesy, comforting, and downright delicious. Whether it’s a busy weeknight or a cozy weekend feast, this dish will become a beloved staple that your family and friends will ask for again and again.
Print
Creamy Chicken and Cheddar Biscuit Casserole Recipe
- Total Time: 57 minutes
- Yield: 8 servings 1x
Description
This comforting Chicken and Biscuits recipe combines a creamy, savory chicken and vegetable filling with fluffy, golden biscuits baked on top. Perfect for a hearty family meal, the filling is made with sautéed onions, carrots, celery, chicken broth, and tender chicken pieces, while the biscuits are made from Bisquick and cheese for a deliciously flaky topping.
Ingredients
Filling
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- ½ cup frozen peas (not thawed)
Biscuit Topping
- 2 cups Bisquick pancake mix
- ⅔–¾ cup cold buttermilk (or milk as substitute)
- ½ cup grated sharp cheddar cheese
- ¼ teaspoon dried parsley
- 2 tablespoons butter, melted
- ⅛ teaspoon garlic powder
Instructions
- Prepare Filling: In a bowl, whisk together the chicken broth and half-and-half and set aside for later use.
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F and spray a 2½–3-quart casserole dish with cooking spray.
- Sauté Vegetables: Melt the ⅓ cup butter in a large skillet over medium-high heat. Add the chopped onion, carrots, and celery. Cook and stir for about 10 minutes until the vegetables soften and become fragrant.
- Make Roux: Stir in the flour and cook for 1 minute more, stirring constantly to avoid lumps and to slightly toast the flour, then reduce heat to medium.
- Add Liquids: Gradually whisk in the chicken broth and half-and-half mixture. Stir continuously until the mixture thickens and becomes bubbly, about 5-6 minutes. Ensure the mixture does not boil to avoid curdling.
- Season and Combine: Stir in the kosher salt and black pepper. Add the cooked chicken and frozen peas, mixing well. Transfer this filling mixture to the prepared casserole dish and cover with foil. Bake in the oven for 10 minutes while you prepare the biscuit topping.
- Make Biscuit Dough: In a separate bowl, combine the Bisquick mix, grated cheddar cheese, dried parsley, melted butter, garlic powder, and ⅔ cup of cold buttermilk. Stir with a fork until a soft dough forms. Add more buttermilk if the dough feels too dry to achieve the right consistency.
- Assemble and Bake: Remove the casserole dish from the oven and stir the filling to recombine slightly. Drop spoonfuls of biscuit dough (~¼ cup each) evenly over the hot filling to form about 8 biscuits. Return the dish to the oven and bake uncovered for 12 minutes until the biscuits are golden brown and a toothpick inserted comes out clean.
- Finish and Serve: Mix the remaining melted butter with garlic powder and brush over the baked biscuits. Serve the chicken and biscuits hot for a flaky, comforting casserole experience.
Notes
- You can substitute milk for buttermilk in the biscuit dough if needed, but using buttermilk enhances flavor and tenderness.
- Ensure you do not let the filling mixture boil when thickening to prevent curdling.
- Leftover cooked chicken works well in this recipe.
- For more vegetables, you can add corn or green beans along with the peas.
- If you prefer crispier biscuits, brush them with butter again halfway through baking.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
