Description
Comfort meets culinary magic in this hearty chicken and biscuit bake, blending rustic Southern charm with homestyle goodness. Flaky golden biscuits crown tender chicken in a creamy sauce, promising a soul-warming meal that draws family together around the dinner table.
Ingredients
Scale
Main Proteins:
- 4 cups cooked chicken, diced or shredded (rotisserie or leftover)
- 4 cups chicken broth
Vegetables and Seasonings:
- ½ cup yellow onion, diced
- ½ cup baby carrots, cut into coins
- ½ cup celery, chopped
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons white sugar
Baking and Binding Ingredients:
- ½ cup all-purpose flour
- ¼ cup butter (0.25 cups)
- 1 package Pillsbury Biscuits (8 count)
Instructions
- Warm the oven to 350°F and coat a 9×13-inch baking vessel with non-stick spray, creating a clean preparation surface.
- Melt butter in a spacious skillet over medium flame, introducing minced garlic, diced onions, chopped celery, and sliced carrots to sauté until vegetables soften and onions become translucent.
- Sprinkle flour across the vegetable mixture, stirring thoroughly to create a roux-like consistency that thickens the base.
- Enhance the foundation with sugar, salt, dried basil, and freshly cracked black pepper, ensuring even distribution of seasonings.
- Slowly stream chicken broth into the skillet, whisking continuously to maintain a silky, lump-free texture that gradually transforms into a creamy sauce.
- Fold shredded cooked chicken and frozen green peas into the velvety mixture, allowing ingredients to meld and warm through completely.
- Carefully transfer the hearty filling into the prepared baking dish, creating an even layer that promises rich flavor in every bite.
- Arrange biscuits atop the chicken mixture in two parallel rows, allowing slight spacing between each to promote even cooking and crisp edges.
- Slide the casserole into the preheated oven, baking uncovered for 20 minutes to initiate golden browning of biscuits.
- Gently drape aluminum foil over the dish, continuing baking for an additional 10 minutes to ensure complete heating and prevent excessive browning.
Notes
- Prep ahead by chopping vegetables and cooking chicken in advance to reduce kitchen time and stress.
- Customize the dish with herbs like thyme or rosemary for an extra flavor boost that elevates the classic comfort meal.
- Ensure vegetables are finely diced for even cooking and a smoother texture throughout the casserole.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to maintain the biscuits’ crispy top.
- For a lighter version, use low-sodium chicken broth and substitute some butter with olive oil without compromising taste.
- Frozen biscuits work perfectly if you’re short on time, making this a convenient weeknight dinner option.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg