Chicken & Biscuits Bake

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a delightful, comforting meal. The creamy sauce envelops the chicken and vegetables, creating a filling that’s both rich and flavorful. Topping it with biscuits adds a buttery, flaky texture that perfectly complements the creamy filling. Plus, it’s a one-dish meal, making cleanup a breeze.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• butter

• onion, chopped

• all-purpose flour

• chicken broth

• salt

• pepper

• heavy cream

• frozen mixed vegetables

• rotisserie chicken, shredded

• biscuit dough

directions

1. I preheat the oven to 350°F (180°C).

2. In a large pot over medium-high heat, I melt the butter and sauté the chopped onion until softened.

3. I whisk in the flour, stirring constantly to prevent browning, and cook for about 1 minute.

4. I gradually add the chicken broth, salt, and pepper, whisking until smooth and free of lumps.

5. I stir in the heavy cream and bring the mixture to a light simmer until the sauce thickens.

6. I add the frozen mixed vegetables and shredded rotisserie chicken to the sauce, stirring to combine.

7. I transfer the mixture to a greased baking dish.

8. I top the filling with biscuit dough pieces, spacing them evenly over the surface.

9. I bake the casserole for about 20 minutes, or until the biscuits are golden brown and cooked through.

10. I let it cool for a few minutes before serving.

Servings and timing

This recipe yields approximately 6 servings. It takes about 15 minutes to prepare and 20 minutes to bake, totaling around 35 minutes from start to finish.

Variations

• Cheese Addition: I sometimes sprinkle shredded cheddar cheese over the filling before adding the biscuits for an extra layer of flavor.

• Herb Infusion: Adding chopped fresh herbs like thyme or parsley to the sauce enhances the aroma and taste.

• Spicy Kick: For a bit of heat, I mix in a pinch of red pepper flakes or a dash of hot sauce into the sauce.

• Vegetable Swap: I occasionally use fresh vegetables like diced carrots and peas instead of frozen mixed vegetables for a fresher taste.

• Gravy Base: Replacing the cream-based sauce with a savory gravy offers a different, yet equally delicious, flavor profile.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place a portion in the microwave and heat until warmed through, or I cover the baking dish with foil and warm it in a 350°F (180°C) oven for about 15 minutes.

FAQs

Can I use homemade biscuit dough instead of store-bought?

Yes, I often use homemade biscuit dough when I have extra time. It adds a personal touch and allows me to control the ingredients.

Is it possible to make this dish ahead of time?

Absolutely. I prepare the filling in advance and store it in the refrigerator. When ready to bake, I top it with biscuit dough and proceed with baking.

Can I freeze the Chicken & Biscuits Bake?

I prefer not to freeze it, as the texture of the biscuits may change upon reheating. However, the filling can be frozen separately and topped with fresh biscuits when ready to bake.

What can I serve with this casserole?

I usually serve it with a simple green salad or steamed vegetables to balance the richness of the dish.

Can I use different types of meat?

Certainly. I sometimes substitute the chicken with turkey or even cooked ground beef for a different flavor.

Conclusion

This Chicken & Biscuits Bake is a comforting, satisfying meal that I turn to time and again. Its rich, creamy filling and golden biscuit topping make it a family favorite that’s both easy to prepare and delicious. Whether for a weeknight dinner or a special gathering, it’s a dish that never fails to please.

Chicken & Biscuits Bake

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• Author: Mia
• Total Time: 35 minutes
• Yield: 6 servings

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Description

This creamy, comforting chicken casserole with biscuit topping is a family favorite made easy with rotisserie chicken and frozen veggies.

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Ingredients

Filling:

2 tablespoons butter

1 medium onion, chopped

2 tablespoons all-purpose flour

1 ½ cups chicken broth

½ teaspoon salt

¼ teaspoon black pepper

½ cup heavy cream

2 cups frozen mixed vegetables

2–3 cups shredded rotisserie chicken

Topping:

1 can biscuit dough (or homemade biscuit dough)

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Instructions

Preheat Oven: Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking dish.

Sauté Onion: In a large pot over medium-high heat, melt butter. Add onion and sauté until soft.

Make Roux: Whisk in flour and cook for 1 minute, stirring constantly.

Add Liquids: Gradually whisk in chicken broth, salt, and pepper. Stir until smooth.

Cream & Simmer: Add heavy cream and bring to a gentle simmer until thickened.

Combine Filling: Stir in mixed vegetables and shredded chicken. Remove from heat.

Transfer to Dish: Pour mixture into the prepared baking dish.

Add Biscuits: Top evenly with biscuit dough pieces.

Bake: Bake uncovered for 20 minutes, or until biscuits are golden and cooked through.

Cool Slightly & Serve: Let cool 5 minutes before serving.

Notes

Cheese Boost: Sprinkle shredded cheddar over the filling before adding biscuits.

Fresh Herbs: Add thyme or parsley to the sauce for extra flavor.

Spicy Twist: Add red pepper flakes or hot sauce for heat.

Meat Swap: Try using turkey or ground beef instead of chicken.

Gravy Variation: Swap cream sauce for gravy for a deeper savory flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American