Chicken Biscuit Casserole
This Chicken Biscuit Casserole is pure comfort food, and I have to say, it might just be one of my proudest creations yet. The very first time I made it, the aroma alone had everyone wandering into the kitchen asking, “What smells so good?” It has that golden, bubbly topping that hints at something indulgent waiting underneath, and the first bite always confirms it. Creamy chicken filling meets soft, buttery biscuits, and everything is crowned with melted cheese. It’s impossible to have just one serving.
I’ve made this dish for casual Sunday dinners, potlucks, and even weeknight meals when I want something hearty without spending hours at the stove. It’s a recipe that feels cozy and familiar, but still impressive when you serve it. It doesn’t require a long list of ingredients or complicated steps, and that’s one of the reasons it’s on repeat in my kitchen. The rich, savory base paired with fluffy biscuit topping makes it ideal for any time of year.
It’s one of those meals that brings people together. Whether it’s your family gathered around the dinner table or guests at a weekend gathering, this casserole has a way of stealing the show. I love how versatile it is, and how just a few simple tweaks can completely change its personality. But no matter how I make it, it always disappears fast.
Why You’ll Love This Chicken Biscuit Casserole
This dish is everything we crave in comfort food: creamy, cheesy, and full of homey goodness. It combines tender chunks of chicken with a rich gravy-like sauce and tops it all off with golden, baked biscuits that soak up every bit of flavor. The result is a dish that’s deeply satisfying and crowd-pleasing.
You’ll love how easy it is to throw together, especially on busy days. Whether you use rotisserie chicken or leftovers, it saves time while still delivering maximum flavor. The biscuit topping bakes up beautifully with a golden crust and a fluffy interior, soaking in just enough sauce without getting soggy. Plus, you can customize it with different vegetables, cheeses, or herbs, making it as simple or fancy as you want.
What makes it a go-to in my kitchen is its balance of hearty and wholesome. It’s indulgent but still homemade, and it’s just the kind of meal that makes you feel taken care of.
How to Make the Chicken Biscuit Casserole
Step 1: Prepare the Filling
Start by cooking your chicken if it’s not already prepared. I like using rotisserie chicken for convenience. In a large skillet, melt butter and sauté chopped onions and garlic until translucent. Stir in flour to create a roux, then slowly whisk in chicken broth and milk to create a creamy sauce. Add in cooked, shredded chicken along with frozen peas and carrots. Season with salt, pepper, and a bit of thyme.
Step 2: Transfer to Baking Dish
Once the filling is thick and bubbly, pour it into a greased 9×13 baking dish. Smooth it out evenly and set aside while you prepare the biscuit topping.
Step 3: Make the Biscuit Dough
In a mixing bowl, combine flour, baking powder, salt, and cold cubed butter. Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk until a dough forms. Drop spoonfuls of the biscuit dough on top of the filling, spacing them slightly apart.
Step 4: Add Cheese and Bake
Sprinkle shredded cheddar cheese over the biscuit dough. Bake the casserole at 375°F (190°C) for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Step 5: Garnish and Serve
Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley and serve warm.
Recipe Variations and Possible Substitutions
If you’re looking to switch things up, there are so many ways to make this dish your own. Instead of chicken, you could use leftover turkey or even ground beef for a totally different flavor profile.
For a vegetarian version, swap the meat for a can of drained chickpeas or extra vegetables like mushrooms, corn, and green beans. The base sauce can also be enriched with a bit of cream cheese or sour cream for added tang and richness.
Don’t have buttermilk? You can make a quick substitute by mixing regular milk with a splash of lemon juice or vinegar. You can also use canned biscuit dough in a pinch if you’re short on time. Different cheese varieties like Monterey Jack, Gruyère, or mozzarella can be swapped in for the cheddar, depending on what you have on hand or prefer.
The herbs are equally flexible. Try rosemary, basil, or even a touch of sage for a seasonal twist. The beauty of this casserole is how easily it adapts to your taste and pantry.
Serving and Pairing Suggestions
This casserole is wonderfully filling on its own, but you can absolutely round it out with a few extras for a complete meal. I like serving it alongside a crisp green salad tossed with a light vinaigrette. The freshness balances the richness of the casserole perfectly. Steamed green beans or roasted Brussels sprouts are great options too, especially when you want to add a touch of green to the plate.
If you’re going for comfort all the way, serve it with a tall glass of sweet iced tea or even a chilled white wine like Chardonnay. The buttery, creamy profile of the dish goes beautifully with wines that have a slight oakiness or citrus finish. For brunch-style servings, pair it with a fruit salad and orange juice for a bright contrast.
Storage and Reheating Tips
Leftovers of this casserole store really well, which is another reason I love making it. Simply cover the baking dish with foil or transfer portions into airtight containers. It will keep in the refrigerator for up to 4 days.
To reheat, you can microwave individual servings for 1-2 minutes, or bake larger portions at 350°F (175°C) for about 15-20 minutes until heated through. If the biscuits start to dry out a bit, just cover the dish with foil while reheating to keep the moisture in.
You can also freeze the casserole before or after baking. If freezing unbaked, wait to add the biscuit topping until you’re ready to cook it. Let it thaw overnight in the refrigerator before baking as directed.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! You can prepare the filling and refrigerate it for up to a day in advance. Add the biscuit topping just before baking.
What kind of chicken should I use?
Rotisserie chicken is ideal for convenience, but any cooked, shredded chicken breast or thigh meat will work beautifully.
Can I use canned biscuits instead of homemade?
Absolutely. If you’re short on time, canned biscuit dough works great and still delivers a golden, fluffy topping.
How do I know when the casserole is done?
The casserole is ready when the biscuits are golden brown and a toothpick inserted into one comes out clean. The filling should be bubbling around the edges.
Is it possible to make this dairy-free?
Yes. Use dairy-free butter, milk, and cheese substitutes. The texture may vary slightly, but it will still be delicious.
Related Recipe You’ll Like
If you loved this Chicken Biscuit Casserole, then you have to try my Creamy Turkey and Rice Bake. It features a similar comforting, creamy base but is baked with a herbed rice crust that turns golden and crispy around the edges. It’s a fantastic way to use up leftovers and feels equally cozy and satisfying.
Another favorite is my Beef and Cheese Biscuit Skillet. It has a more savory depth thanks to the seasoned ground beef and tangy cheddar topping, baked together in one pan for an easy weeknight meal. Both options follow the same philosophy: maximum flavor, minimal fuss.
Save and Share This Chicken Biscuit Casserole for Later
Don’t forget to pin this Chicken Biscuit Casserole recipe to your favorite Pinterest board so you can easily find it when you need a cozy, crowd-pleasing dinner idea. Sharing is caring, especially when it comes to a recipe that’s this good. If you try it, be sure to tag me on social media—I love seeing your creations and how you made it your own. You can also send it to a friend, share it in a group chat, or bookmark it in your meal planning app. Great recipes are meant to be shared!
Chicken Biscuit Casserole
This Chicken Biscuit Casserole is a hearty and comforting one-dish dinner recipe made with creamy chicken filling, tender vegetables, and a fluffy homemade biscuit topping. It's baked to golden perfection and finished with melted cheddar cheese and fresh herbs. This casserole combines everything you love about southern-style comfort food with a quick prep and simple ingredients. Perfect for family meals, leftovers, or potlucks, this dish is a must-have for weeknight dinner rotations.
Ingredients
- 3 cups cooked shredded chicken (rotisserie works great)
- 1/2 cup butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 1/2 cups frozen peas and carrots
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a skillet, melt butter over medium heat. Add onion and garlic and cook until translucent.
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk until smooth.
- Simmer until thickened, then stir in shredded chicken, peas and carrots, thyme, salt, and pepper. Cook until heated through.
- Transfer the filling to the baking dish and spread evenly.
- In a bowl, mix flour, baking powder, and salt for the biscuit dough. Cut in butter until the mixture resembles coarse crumbs.
- Stir in buttermilk to form a dough. Drop spoonfuls of dough on top of the filling.
- Sprinkle shredded cheddar over the biscuit topping.
- Bake uncovered for 25-30 minutes until the biscuits are golden and cooked through.
- Let rest for 5 minutes before garnishing with chopped parsley and serving.
Notes
- Use canned biscuit dough to save time.
- Substitute veggies with your favorites like mushrooms, corn, or green beans.
- For dairy-free, use plant-based butter, milk, and cheese alternatives.
- This dish can be frozen before baking; add biscuit topping right before cooking.
