If you are craving a comforting, hearty dish that feels like a warm hug from the inside, then this Chicken and Biscuit Casserole Recipe is going to be your new favorite. Imagine tender, savory chicken mixed with a medley of vegetables in a creamy, herb-infused sauce, all topped with fluffy, golden biscuits that bake to perfection right on the surface. This casserole brings together simple pantry staples into a delightful combination of textures and flavors that will have everyone at the table asking for seconds. Perfect for family dinners or special gatherings, this recipe is both approachable and incredibly satisfying.

Chicken and Biscuit Casserole Recipe - Recipe Image

Ingredients You’ll Need

Creating this Chicken and Biscuit Casserole Recipe is straightforward because the ingredients are simple yet each one plays an important role in developing the dish’s rich flavor, hearty texture, and inviting appearance.

Unsalted butter: Add buttery richness and a luscious base for sautéing vegetables.
Medium onion, chopped: Brings sweetness and depth when softened.
Garlic cloves, minced: Provide a warm, aromatic kick to balance the dish.
Sliced mushrooms: Add earthiness and tender texture.
All-purpose flour: Thickens the sauce to a creamy consistency and forms the biscuit dough.
Low-sodium chicken broth: Keeps the filling flavorful yet light.
Milk (whole or 2%): Adds creaminess and moisture for the sauce.
Fresh thyme leaves: Bring a fragrant, herbaceous note to the filling.
Salt and black pepper: Essential to enhance all the flavors naturally.
Cooked chicken, shredded or diced: The star protein that makes this casserole hearty.
Frozen mixed vegetables: A colorful and convenient mix that adds nutrition and texture.
Baking powder and baking soda: Help the biscuits rise beautifully and become fluffy.
Cold unsalted butter, cubed: Incorporated into the biscuit dough for flakiness and flavor.
Cold buttermilk: Adds tang and tenderizes the biscuit crust.
Shredded sharp cheddar cheese: Brings a sharp, savory bite and richness.
Chopped fresh parsley (optional): Brightens the biscuits with fresh herbal color and taste.

How to Make Chicken and Biscuit Casserole Recipe

Step 1: Prepare the Chicken Filling

Start by preheating your oven to 400 degrees Fahrenheit, which ensures the biscuits will bake golden and the filling will bubble nicely. Melt the butter in a large skillet over medium heat, then add the chopped onion. Allow it to cook gently for about 3 to 4 minutes until it becomes soft and translucent, which helps develop that mellow sweet flavor. Stir in the minced garlic and sliced mushrooms, cooking another 5 minutes so those wonderful earthy and aromatic notes come through.

Step 2: Make the Creamy Sauce

Sprinkle the ⅓ cup of all-purpose flour over the vegetable mixture and stir for one minute to cook off the raw flavor, creating a flavorful roux base. Slowly whisk in the low-sodium chicken broth and milk, adding them gradually so the sauce thickens smoothly without lumps. Let this simmer for 5 to 7 minutes until the sauce becomes rich and creamy enough to coat the back of a spoon perfectly.

Step 3: Add Seasonings and Chicken

Now add fresh thyme leaves along with salt and black pepper to taste. Incorporate the cooked chicken and frozen mixed vegetables, stirring everything together and cooking for an additional 2 to 3 minutes to fully warm the filling. This mixture is the hearty, comforting base waiting under those biscuits.

Step 4: Transfer to Baking Dish

Grease a 9×13-inch baking dish, then spread this thick chicken and vegetable filling evenly across the bottom. This will be the savory platform the fluffy biscuits will rest on as they bake.

Step 5: Make the Biscuit Dough

In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, and 1 teaspoon salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture looks crumbly, which creates those flaky biscuit layers. Stir in the shredded sharp cheddar cheese and chopped parsley for a burst of flavor and color. Make a well in the center and pour in the cold buttermilk, stirring gently just until the dough comes together. Be careful not to overmix because tender biscuits depend on a light touch.

Step 6: Assemble and Bake

Drop spoonfuls of the biscuit dough over the chicken mixture in the baking dish, leaving small gaps to allow the biscuits to spread slightly as they rise. Bake in the preheated oven for 25 to 30 minutes until the biscuits are perfectly golden brown and the filling is bubbling hot. Let the casserole rest for about 5 minutes before serving to let the flavors settle and the biscuits firm up just a touch.

How to Serve Chicken and Biscuit Casserole Recipe

Garnishes

This dish shines on its own but a sprinkle of fresh parsley or thyme just before serving adds a fresh pop of color and herbal brightness that lifts the hearty casserole beautifully.

Side Dishes

Serve alongside a crisp green salad or steamed greens like broccoli or green beans to balance the richness with a refreshing crunch. A simple fruit salad also offers a sweet contrast that complements the savory flavors.

Creative Ways to Present

For a fun twist, try dividing the biscuit dough into individual ramekins sitting on top of the chicken filling for personalized servings. Or add a layer of mashed potatoes beneath the biscuit topping for a hybrid chicken pie experience. The versatility of this Chicken and Biscuit Casserole Recipe means you can adapt and impress however you like!

Make Ahead and Storage

Storing Leftovers

Any leftover chicken and biscuit casserole will keep well covered in the refrigerator for up to 3 days. To prevent the biscuits from drying out, cover the dish tightly with foil or plastic wrap.

Freezing

This casserole freezes wonderfully, making it a perfect make-ahead meal. Assemble the entire dish but don’t bake it. Wrap tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, bake straight from frozen, adding about 15 extra minutes to the baking time.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through to keep the biscuits crisp on top. Avoid microwaving if possible, as that can make the biscuits soggy.

FAQs

Can I use leftover cooked chicken for this Chicken and Biscuit Casserole Recipe?

Absolutely! Leftover chicken works perfectly in this recipe, making it a wonderful way to repurpose delicious cooked meat and save time in preparing the filling.

Can I substitute fresh vegetables for the frozen mixed vegetables?

Yes, fresh vegetables can be used instead of frozen. Just be sure to chop them into bite-sized pieces and cook them slightly before adding to the filling to ensure they soften properly during baking.

Is there a dairy-free alternative for the biscuits?

You can swap the milk and buttermilk with plant-based alternatives like almond or oat milk and use dairy-free butter to make this dish dairy-free. The texture may vary slightly but it still delivers great taste.

What can I do if I don’t have buttermilk?

A quick substitute for buttermilk is to combine ¾ cup milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This will give the acidity needed for tender biscuits.

Can I make this dish vegetarian?

Definitely! Replace the chicken with hearty mushrooms, tofu, or a plant-based chicken substitute, and use vegetable broth for the sauce to keep it flavorful and satisfying.

Final Thoughts

There is something truly special about making and sharing a Chicken and Biscuit Casserole Recipe that fills your home with comforting aromas and your family with warmth. It’s a recipe that’s easy enough for weeknights but impressive enough for any occasion. Give it a try, and I promise this luscious combination of creamy chicken filling and flaky biscuit topping will become a beloved staple in your family’s recipe collection.