Tender chicken and vegetables in a creamy homemade sauce topped with fluffy golden biscuits for an easy comforting family dinner.
Total Time:45 minutes
Yield:6 servings
Ingredients
For about 6 to 8 servings, you’ll need:
3 cups cooked halal-certified chicken, shredded or diced
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 celery stalks, diced
2 garlic cloves, minced
¼ cup all-purpose flour
1½ cups low-sodium halal-certified chicken broth
1 cup whole milk
1½ cups frozen peas and carrots
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1 package refrigerated biscuits, about 8 biscuits
1 tablespoon melted butter for brushing the biscuits, optional
Chopped fresh parsley for serving, optional
Instructions
1. Prepare the Oven and Baking Dish
Preheat the oven to 400°F.
Lightly grease a 9×13-inch baking dish and set it aside.
Because the chicken is already cooked, the main goal during baking is to heat the filling thoroughly while giving the biscuits enough time to become golden and cooked through.
2. Cook the Vegetables
Melt the butter in a large skillet over medium heat.
Add the onion and celery and cook for about 4 to 5 minutes, stirring occasionally, until they begin to soften.
Add the garlic and cook for another 30 seconds.
These simple aromatics give the chicken biscuit casserole much more flavor than simply combining chicken with canned soup.
3. Make the Creamy Sauce
Sprinkle the flour over the vegetables.
Stir constantly for about 1 minute. Cooking the flour briefly prevents the sauce from having a raw flour taste.
Slowly pour in the chicken broth while stirring.
Add the milk and continue stirring until the sauce begins to thicken, about 3 to 5 minutes.
Season with thyme, garlic powder, salt, and black pepper.
The sauce for your Chicken and Biscuit Casserole should coat the back of a spoon but still be loose enough to surround the chicken and vegetables.
4. Add the Chicken and Vegetables
Stir in the cooked chicken and frozen peas and carrots.
Cook for another 2 to 3 minutes so everything becomes hot.
Taste the filling and adjust the seasoning before transferring it to the baking dish.
If you love chicken casseroles but want something with rice instead of biscuits, try my Chicken Wild Rice Casserole next.
5. Add the Biscuits
Pour the hot chicken mixture into the prepared baking dish and spread it evenly.
Arrange the refrigerated biscuits over the top, leaving a little space between them. Those small spaces allow hot air to circulate and help the sides of the biscuits bake properly.
For especially large refrigerated biscuits, you can flatten them slightly before placing them over the filling. This helps prevent the tops from becoming too dark before the centers are cooked.
Brush the biscuit tops lightly with melted butter if desired.
6. Bake Until Golden
Bake the Chicken and Biscuit Casserole uncovered for approximately 20 to 25 minutes.
The filling should be bubbling around the edges and the biscuits should be puffed and deeply golden.
Check one of the center biscuits before removing the casserole from the oven. The underside should no longer look wet or doughy.
