Healthy and Easy Chicken and Biscuits Casserole
Indulge in a comforting classic made lighter with this Healthy and Easy Chicken and Biscuits Casserole! Perfect for busy weeknights, this wholesome dish features tender shredded chicken, vibrant vegetables like carrots, celery, and peas, and a creamy, herb-infused sauce thickened with whole-wheat flour. A golden, fluffy whole-wheat biscuit topping adds the perfect finishing touch, creating a satisfying yet nutritious one-pan meal. With just 20 minutes of prep time and plenty of nourishing ingredients, this casserole is the ultimate family-friendly dinner that strikes a balance between indulgence and healthy eating. Whether you're looking for a cozy Sunday dinner or a make-ahead meal, this recipe checks all the boxes for flavor, ease, and nutrition!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 cup Frozen green peas
- 2 cups Low-sodium chicken broth
- 1 cup Milk (unsweetened almond milk or 2% milk)
- 0.25 cup Whole-wheat flour
- 1 teaspoon Dried thyme
- 2 tablespoons Parsley, chopped
- 1.25 cups Whole-wheat biscuit mix
- 0.5 cup Milk (for biscuit mix)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or non-stick spray.
Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken for 4–5 minutes per side until browned and cooked through. Remove from the skillet and let rest. Once cooled, shred the chicken into bite-sized pieces.
In the same skillet, reduce the heat to medium and add the diced onions, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables are softened.
Sprinkle the 1/4 cup whole-wheat flour over the vegetables and stir until it fully coats them. Cook for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken broth and 1 cup of milk, ensuring there are no lumps. Add 1 teaspoon of thyme, the remaining salt, and black pepper. Let the mixture simmer for 3–4 minutes until thickened.
Stir in the shredded chicken, green peas, and chopped parsley. Transfer the mixture to the prepared casserole dish and spread it out evenly.
Prepare the biscuit topping by mixing 1 1/4 cups of whole-wheat biscuit mix with 1/2 cup of milk (or as per package directions) in a bowl. Drop spoonfuls of the biscuit dough over the chicken and vegetable mixture, leaving some gaps for steam to escape.
Bake the casserole in the preheated oven for 25–30 minutes or until the biscuits are golden brown and the filling is bubbling.
Let the casserole cool for 5–10 minutes before serving. Enjoy your healthy and easy chicken and biscuits casserole!
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 41.9 g | ||
| Protein | 267.1 g | 534% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1405 mg | 108% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4333 mg | 92% | |
*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.
