If you’re craving a warm, hearty meal that feels like a cozy hug from the inside, then this Chicken and Cheddar Biscuit Casserole Recipe is about to become your new best friend. Combining tender, savory chicken with vibrant veggies and a luscious creamy sauce, all topped with fluffy, golden cheddar biscuits, this dish is a perfect blend of comfort and flavor. It’s a reliable crowd-pleaser, easy to prepare, and hits every satisfying note from creamy to crispy, cheesy to wholesome—truly a showstopper for any night of the week.
Ingredients You’ll Need
Simple, honest ingredients give this Chicken and Cheddar Biscuit Casserole Recipe its irresistible charm. Each element plays a key role, whether it’s the richness of butter, the brightness of fresh vegetables, or the sharp kick of cheddar cheese. Preparing these basics sets you up perfectly for a deeply satisfying dish.
- Chicken broth: Provides a flavorful, savory base for the creamy filling.
- Half-and-half: Adds richness and silkiness to the sauce.
- Butter: Essential for sautéing veggies and enriching the biscuit dough.
- Chopped onion: Brings depth and subtle sweetness when cooked down.
- Chopped carrots: Adds a hint of natural sweetness and bright color.
- Chopped celery: Offers a pleasant crunch and aromatic base.
- Flour: The thickening agent that transforms the liquid into a luscious roux.
- Kosher salt: Enhances every flavor with just the right touch of seasoning.
- Ground black pepper: Adds a gentle warmth to balance the dish.
- Cooked chicken: The hearty protein, diced or shredded for tender bites.
- Frozen peas: A pop of color and slight sweetness without extra work.
- Bisquick pancake mix: The quick shortcut for irresistibly tender biscuits.
- Cold buttermilk (or milk): Activates fluffiness and tang in the biscuit topping.
- Grated sharp cheddar cheese: Brings that unmistakable cheesy punch that makes the casserole special.
- Dried parsley: Adds a subtle herbaceous note and visual appeal.
- Melted butter: Used both in the biscuit dough and for brushing a flavorful finish.
- Garlic powder: Imparts a hint of savory depth to the biscuits and topping.
How to Make Chicken and Cheddar Biscuit Casserole Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 425°F and greasing a casserole dish to prevent sticking. In a separate bowl, whisk together the chicken broth and half-and-half. This mixture will create the creamy base that holds everything together perfectly.
Step 2: Sauté the Vegetables
In a large skillet over medium-high heat, melt the butter and add your onions, carrots, and celery. Let them cook, stirring often, for about 10 minutes until they soften and release their natural sweetness—this layer of flavor is key for the heartiness of the filling.
Step 3: Make the Roux
Sprinkle in the flour and cook for one minute while stirring constantly. This step helps to cook out the raw flour taste and starts thickening the sauce so it’ll be luscious and velvety.
Step 4: Add Liquids to Create the Sauce
Slowly whisk in your chicken broth and half-and-half mixture. Keep the heat on a medium setting and stir continuously until it thickens and bubbles gently, which usually takes about 5 to 6 minutes. Be careful not to let it boil—this keeps the texture smooth.
Step 5: Season and Incorporate Chicken and Peas
Season with kosher salt and black pepper to taste, then stir in the cooked chicken and frozen peas right into the creamy sauce. Transfer this delicious filling to your prepared casserole dish and cover with foil, letting it bake for 10 minutes as you get the biscuit dough ready.
Step 6: Make the Biscuit Dough
In a bowl, combine Bisquick pancake mix, sharp cheddar cheese, dried parsley, melted butter, and garlic powder. Slowly add cold buttermilk (starting with ⅔ cup) and mix until a soft dough forms. Add a bit more buttermilk if the dough feels dry—this ensures your biscuits will be tender and perfectly moist.
Step 7: Assemble and Bake
Remove the filling from the oven and give it a gentle stir to recombine. With a spoon, drop about ¼ cup portions of biscuit dough evenly over the top, aiming for around 8 biscuits total. Return the casserole to the oven uncovered and bake for about 12 minutes, or until the biscuits are a gorgeous golden brown and spring back when touched.
Step 8: Finish with a Flavored Butter Brush
Mix some melted butter with garlic powder and brush it over the warm biscuits as soon as they come out of the oven. This extra step adds a buttery, garlicky sheen and a beautiful aroma that makes it impossible to wait before digging in.
How to Serve Chicken and Cheddar Biscuit Casserole Recipe
Garnishes
To brighten up this rich casserole, try adding a sprinkle of fresh chopped parsley or chives right before serving. A small handful of finely shredded extra cheddar on top can also elevate that cheesy satisfaction. A light dusting of cracked black pepper can add just the right final touch.
Side Dishes
This casserole is quite filling on its own, but if you want a little something extra, consider a crisp green salad with a tangy vinaigrette to cut through the richness. Roasted or steamed green beans, or even a simple coleslaw, pair beautifully by adding crunch and freshness alongside the warm, cheesy comfort.
Creative Ways to Present
Serving this Chicken and Cheddar Biscuit Casserole Recipe in individual ramekins makes for a festive presentation that’s perfect for guests or family dinners. You might also try layering the filling and biscuit dough in a large cast-iron skillet for an effortlessly rustic look. Either way, everyone will be excited to scoop into this hearty, cheesy masterpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your casserole tightly with plastic wrap or foil and refrigerate. It will keep beautifully for up to 3 days. When reheating, you’ll want to warm it gently in the oven to help maintain that lovely crisp biscuit topping and creamy filling texture.
Freezing
You can freeze this Chicken and Cheddar Biscuit Casserole Recipe if you want to prep ahead. Assemble the casserole (but don’t bake it), cover it tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and then bake as directed, allowing extra time since it’s coming back from frozen.
Reheating
To reheat, cover the casserole with foil and bake at 350°F until heated through—usually about 20-25 minutes. If you want to refresh the biscuit topping’s crispness, remove the foil for the last 5-10 minutes of baking. Avoid microwaving if you love that flaky biscuit texture.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works beautifully and saves you time while still delivering flavorful, tender chicken for your casserole.
What can I substitute for Bisquick pancake mix?
If you don’t have Bisquick on hand, you can use your favorite biscuit mix or even make a simple homemade biscuit dough—just keep the dough soft enough to drop easily over the filling.
Is it possible to make this dairy-free?
You can definitely adapt the dish by using dairy-free butter and a plant-based milk substitute such as oat or almond milk, both in the filling and biscuit dough. The texture may vary slightly but it will still be delicious.
Can I add other vegetables to the casserole?
Yes! Feel free to sneak in diced bell peppers, mushrooms, or corn for added color and flavor. Just sauté them along with the onions, carrots, and celery to keep the texture consistent.
How spicy is this casserole?
This Chicken and Cheddar Biscuit Casserole Recipe is mild and approachable, making it ideal for all palates, including kids. You can always add a pinch of cayenne or red pepper flakes if you want a little kick.
Final Thoughts
This Chicken and Cheddar Biscuit Casserole Recipe is one of those recipes that feels like coming home after a long day—a perfect balance of comfort, cheesy goodness, and wholesome ingredients that almost anyone can enjoy. I encourage you to try it this week and watch it quickly become a go-to for both busy weeknights and relaxed weekends with family and friends. Happy cooking!
Print
Chicken and Cheddar Biscuit Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Total Time: 57 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Biscuits recipe features a creamy chicken filling with tender vegetables, topped with fluffy, cheesy biscuits. Baked together in a casserole dish, it’s an easy and satisfying meal perfect for family dinners.
Ingredients
Filling Ingredients
- 2 cups chicken broth
- 1 cup half-and-half
- â…“ cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- ½ cup frozen peas (not thawed)
Biscuit Topping Ingredients
- 2 cups Bisquick pancake mix
- â…”–¾ cup cold buttermilk (or milk as substitute)
- ½ cup grated sharp cheddar cheese
- ¼ teaspoon dried parsley
- 2 tablespoons butter, melted
- â…› teaspoon garlic powder
Instructions
- Prepare Filling: Preheat your oven to 425°F and 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 chopped onion, carrots, and celery; cook and stir for 10 minutes until the vegetables soften.
- Make Roux: Stir in flour and cook for 1 minute more, stirring constantly. Reduce heat to medium to avoid burning.
- Add Liquids: Gradually whisk in the chicken broth and half-and-half mixture, stirring continuously until the mixture thickens and becomes bubbly, about 5-6 minutes. Avoid boiling.
- Season and Combine: Stir in kosher salt and ground black pepper, then add cooked chicken and frozen peas. Transfer the mixture to the prepared casserole dish and cover with foil. Bake for 10 minutes while preparing the biscuits.
- Make Biscuit Dough: In a bowl, use a fork to stir together Bisquick, grated cheddar cheese, dried parsley, melted butter, garlic powder, and enough buttermilk (start with â…” cup) until a soft dough forms. Add more buttermilk if needed to achieve the right consistency.
- Assemble and Bake: Remove the casserole dish from the oven and stir the filling to recombine. Drop spoonfuls (~¼ cup) of biscuit dough evenly over the hot filling to make about 8 biscuits. Return to the oven and bake uncovered for 12 minutes until biscuits are golden brown and a toothpick inserted comes out clean.
- Finish and Serve: Mix melted butter with garlic powder and brush over the baked biscuits. Serve hot for a comforting, flaky-topped chicken casserole.
Notes
- Use cooked chicken – leftovers or rotisserie chicken work well.
- Do not thaw the peas to maintain their texture in the filling.
- If buttermilk is unavailable, regular milk is an acceptable substitute.
- Adjust biscuit batter consistency by adding buttermilk gradually.
- Brush biscuits after baking for a flavorful, glossy finish.
