This chicken and biscuits casserole is a comfort food meal I've been making for years when I want a hearty dinner. It has tender chicken, mushrooms, carrots, and peas combined in a flavorful cream sauce and topped with fluffy biscuits. It's an incredible combination that's fit for any occasion!
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My Take on Chicken and Biscuits
We can't get enough of this chicken and biscuits casserole in my house. As I just mentioned, this is a recipe I've been making for quite some time now, and it's one of those dinners I never get sick of. Seriously, I could eat it every night, and my wife and daughter totally agree.
There's just something about cooking the chicken and veggies in the decadent made-from-scratch cream sauce that gives everything more flavor. Finished off with golden drop biscuits, this is a recipe that's sure to impress!
Since this chicken and biscuits casserole is such a complete meal, you don't even have to worry about making anything to go with it! But if you do want a little something, I think this broccoli cauliflower salad is the perfect light pair.
Why You'll Love This Recipe
It's easy to make. All you have to do is make the mushroom cream sauce, add the rest of the filling ingredients, top with biscuits, and bake. Oh, and you need just one skillet and casserole dish to do that!
Fit for every occasion. This is one of those recipes I've made for literally everything. Weeknight dinners, pot-lucks, holiday gatherings, you name it. Any time is a good time to make this recipe!
A winning combination. The mushroom-filled cream sauce has an incredible flavor that brings this casserole to the next level. Combined with tender chicken and buttery biscuits, it's hard not to love this dish.
Ingredients You'll Need
- Olive oil- to saute the mushrooms and add flavor.
- Mushrooms- I used sliced white mushrooms.
- Garlic powder- or onion powder. Whatever you have works to add some savoriness.
- Flour- a base for the creamy sauce.
- Milk- I used whole milk for extra richness in the sauce.
- Chicken breasts- cooked and chopped. Leftover chicken or a rotisserie chicken is great here!
- Carrots and peas- my favorite veggies for the filling, but you can use anything you want.
- Thyme- adds a necessary herby flavor.
- Drop biscuits mix- for the hearty biscuits on top. I used the one from Pillsbury, but any brand will work.
Can I Use Canned Biscuits?
Yes, you can! If you're using canned biscuits, I suggest cutting each one of them up into four pieces and mixing them in with the filling right before you transfer it to the baking dish. You can also put the biscuits right on top of the filling, but if you do this, you'll want to bake the biscuits separately for about 5 minutes first, then add them on top and bake the casserole.
How To Make Chicken and Biscuits Casserole
Step 1: Prepare and saute. Preheat oven to 400°F and grease an 8-inch baking dish with some cooking spray. Then take out a large skillet and heat it over medium-high heat. Add a little oil to coat the surface, and once hot, add the mushrooms. Cook the mushrooms for 8 minutes, flipping and stirring as they cook. Season them with salt, pepper, garlic powder, and thyme. Give them a mix and cook until the seasonings are fragrant.
Step 2: Make the sauce. Add the flour to the skillet and stir to coat the mushrooms in it. Gradually whisk in the milk and bring it to a gentle boil. Cook until the sauce is thickened, then give it a taste and adjust the seasonings as you see fit.
Step 3: Complete the filling. Add the chicken, peas, and carrots to the skillet and stir them into the sauce. Then transfer the mixture to the prepared baking dish and set it aside while you make the biscuits.
Step 4: Make the biscuits. Prepare the biscuit mix according to the package directions. Once mixed, drop the biscuits with a rounded spoon evenly on top of the chicken and veggie mix in the dish. I was able to get twelve biscuits out of my mix.
Step 5: Bake and serve: Put the dish in the oven and bake for about 25-30 minutes or until the biscuits are golden on top and fully cooked. Let it cool slightly, then serve warm and dig in. Enjoy!
My Pro Tips To Make The Best Recipe
- If you're using frozen veggies, make sure to thaw them first and drain the excess liquid before adding them to the casserole.
- Use any vegetables that you want for this recipe. The more, the better!
- Cook the chicken the night before or pick up some pre-cooked chicken from the grocery store to save prep time. If you're cooking the chicken right before you make this recipe, my air fryer chicken breast is a quick recipe.
- Broil the casserole for a few minutes after baking if you like extra crispy biscuits.
How I Recommend Storing and Reheating Leftovers
In the fridge: If you happen to have leftovers, take the biscuits off the top of the casserole and keep them in a sealed bag or container. Then wrap the dish in plastic wrap, put a lid on it, or transfer the leftover filling to an airtight container. It'll all stay good for 3 days.
In the freezer: To keep for longer, you can store this casserole in the freezer for about 2 months. Store the biscuits and filling in separate freezer-safe containers or freezer-safe bags. Thaw them in the fridge overnight before reheating.
Reheating: My favorite way to warm this casserole back up is to put the filling in a dish and warm it in the oven at 350°F for 15 minutes. I'll just microwave the biscuits for about 15 seconds and then put them on top of the filling in a bowl.
More Recipes To Try Next
- French onion chicken
- Chicken enchilada casserole
- Crustless chicken pot pie
- Salmon with mashed potatoes
- Baked chicken and potatoes
- 1 tablespoon olive oil
- 6oz. sliced white mushrooms
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 2 ½ tablespoon flour
- 1 ¾ cups milk
- 1 ½ cups chicken breasts, cooked, chopped
- 12oz. frozen carrots and peas, thawed and drained
- 2 teaspoon dried thyme
- 8oz. drop biscuits mix
- Preheat oven to 400°F. Grease an 8-inch baking dish with some cooking spray.
- Heat a large skillet over medium-high heat. Add oil, and once hot, add the mushrooms.
- Cook the mushrooms for 8 minutes. Season the mushrooms with salt, pepper, garlic powder, and thyme. Cook until fragrant.
- Add flour to the skillet and stir to coat the mushrooms. Gradually whisk in the milk and bring to a gentle boil. Cook until the sauce is thickened. Adjust the seasonings if you see necessary.
- Stir the cooked chicken, peas, and carrots in with the sauce.
- Transfer the mixture to the prepared baking dish.
- Prepare the biscuit mix according to the package directions.
- Drop the biscuits with a rounded spoon on the chicken veggie mix. My mix made twelve biscuits.
- Bake for about 25-30 minutes until the biscuits are golden and cooked. Cool slightly before serving.
Cook the chicken the night before or pick up a rotisserie chicken from the store to save prep time.
Nutrition Information:Serving Size: 2 biscuits with filling
Amount Per Serving: Calories: 314Total Fat: 12.8gSaturated Fat: 2.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 37mgSodium: 493mgCarbohydrates: 31.8gFiber: 3.7gSugar: 7.8gProtein: 18.1g