Description
Chicken and Biscuits is a comforting casserole dish combining tender shredded chicken in a creamy vegetable sauce topped with homemade cheesy biscuits. Baked to golden perfection, this hearty meal is perfect for family dinners or cozy gatherings.
Ingredients
Units
Scale
FOR THE FILLING
- 2 cups chicken broth
- 1 cup half-and-half
- 1/3 cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 1/2 cup flour
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- 1/2 cup frozen peas (not thawed)
FOR THE BISCUITS
- 2 cups Bisquick
- 2/3-3/4 cup cold buttermilk (or sub with regular milk)
- 1/2 cup grated sharp cheddar cheese
- 1/4 teaspoon dried parsley
- 2 tablespoons butter, melted
- 1/8 teaspoon garlic powder
Instructions
- Preheat and prepare: Preheat oven to 425°F. Spray a 2½ – 3-quart casserole dish with cooking spray. In a bowl, whisk together chicken broth and half-and-half. Set aside.
- Sauté vegetables: Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; sauté for 10 minutes until tender.
- Add flour: Stir in flour and cook for 1 minute while stirring to combine.
- Make sauce: Reduce heat to medium. Gradually stir in broth mixture. Cook, stirring regularly, until thick and bubbly (about 5-6 minutes). Ensure mixture doesn’t boil.
- Season and add chicken: Stir in salt and pepper. Add cooked chicken and frozen peas; mix well.
- Bake initial mixture: Transfer to prepared baking dish, cover with foil, and bake for 10 minutes while preparing biscuits.
- Prepare biscuit dough: Stir together Bisquick, buttermilk (starting with ⅔ cup), cheese, and parsley until a soft dough forms. Adjust with more buttermilk if necessary.
- Assemble biscuits: Remove dish from oven, stir filling, and drop about ¼ cup dollops of biscuit dough evenly on top, about 8 biscuits total.
- Bake biscuits: Return to oven uncovered, and bake for 12 minutes until biscuits are golden brown and cooked through. Tent with foil if they brown too quickly.
- Finish and serve: Mix melted butter with garlic powder, brush over warm biscuits, and serve hot.
Notes
- For a creamier sauce, you can add a splash of heavy cream at the end of cooking.
- If dough is too sticky, sprinkle with a little more Bisquick to reach the desired consistency.
- For extra flavor, sprinkle some extra shredded cheese on top of the biscuits before baking.
- This dish can be assembled ahead and baked later; just keep the biscuit topping uncovered for best results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/8 of dish
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg
