Biscuit Topped Chicken Casserole
Cozy up with the irresistible comfort of Biscuit Topped Chicken Casserole, a hearty dish that combines creamy, savory chicken and colorful vegetables with a golden, flaky biscuit crust. This classic casserole features tender shredded chicken, a medley of peas, carrots, and corn, all enveloped in a rich, velvety sauce made from scratch with chicken broth, milk, and a touch of garlic and thyme for an herby depth of flavor. Topped with buttery, baked-to-perfection canned biscuits, this easy-to-make recipe strikes the perfect balance between simplicity and decadence. Ready in just an hour, it’s a family-friendly dinner perfect for weeknights or potlucks, and the optional parsley garnish adds a fresh, vibrant touch. Serve it warm for a satisfying meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 3 cups cooked chicken breast, shredded
- 2 cups frozen mixed vegetables (peas, carrots, and corn blend)
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces canned biscuits (refrigerated biscuit dough)
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat.
Stir in the flour and cook for about 1-2 minutes until it forms a paste (roux) and bubbles slightly, but do not let it brown.
Gradually whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a simmer.
Add garlic powder, thyme, salt, and black pepper to the sauce. Stir well and let it simmer for 4-5 minutes until the sauce is thickened.
Stir in the shredded chicken and frozen mixed vegetables until evenly coated in the sauce. Remove from heat.
Transfer the mixture into a 9x13-inch casserole dish and spread it evenly.
Open the can of biscuits and arrange them on top of the chicken and vegetable mixture, leaving a small gap between each biscuit.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 7452 mg | 324% | |
| Total Carbohydrate | 275.5 g | 100% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 46.9 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 603 mg | 46% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1881 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
