CREAMED CHICKEN AND BISCUITS CASSEROLE

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This Creamed Chicken and Biscuits Casserole is the ultimate comfort food, combining tender chicken, a rich and creamy sauce, and buttery biscuits all in one dish. It’s like a hug in a baking pan—warm, hearty, and satisfying. Perfect for busy weeknights, cozy family dinners, or potlucks, this casserole brings together the best of both worlds: creamy chicken filling and flaky, golden biscuits. Let’s bake up this crowd-pleasing classic!

Why You’ll Love This Recipe

  • All-in-One Dish: Combines protein, veggies, and carbs for a complete meal.
  • Comfort Food Magic: Creamy, savory, and topped with buttery biscuits—what’s not to love?
  • Customizable: Add your favorite veggies or spices to make it your own.
  • Easy Prep: Simple ingredients and straightforward steps make it perfect for any night.

Ingredients You’ll Need

For the Creamed Chicken Filling:

  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 1 cup diced carrots
  • 1 cup frozen peas (or mixed vegetables)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream (or whole milk for a lighter option)
  • 1 tsp dried thyme (or poultry seasoning)
  • Salt and black pepper to taste

For the Biscuit Topping:

  • 1 can (16.3 oz) refrigerated biscuit dough (or homemade biscuit dough)
  • Optional: Brush with melted butter and sprinkle with garlic powder or herbs before baking.

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish or casserole dish.
  2. If using raw chicken, cook and shred it beforehand (rotisserie chicken saves time).

2. Sauté the Vegetables

  1. In a large skillet or saucepan, melt the butter over medium heat.
  2. Add the chopped onion and sauté for 3–4 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Make the Cream Sauce

  1. Sprinkle the flour over the sautéed onions and garlic, stirring constantly to create a roux. Cook for 1–2 minutes.
  2. Gradually whisk in the chicken broth, ensuring no lumps remain. Cook, stirring frequently, until the mixture thickens (about 5 minutes).
  3. Stir in the heavy cream, thyme, salt, and pepper. Continue cooking until the sauce is smooth and creamy.
  4. Add the shredded chicken, diced carrots, and frozen peas. Stir to combine, then transfer the mixture to the prepared baking dish.


 

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