Few dishes capture the essence of homemade comfort food quite like a bubbling casserole straight from the oven. This Creamed Chicken and Biscuits Casserole is the perfect blend of creamy, savory chicken and vegetables topped with soft, golden biscuits. It’s hearty, filling, and guaranteed to warm you up on even the coldest of evenings.
Imagine tender bites of chicken swimming in a rich cream sauce, dotted with colorful vegetables, and finished with flaky, buttery biscuits that bake right on top. It’s a complete meal in one dish—simple enough for a weeknight dinner but satisfying enough to serve to guests or bring to a potluck.
Why You’ll Love This Casserole
- Quick and Easy – With simple ingredients and minimal prep, you can have dinner on the table in under an hour.
- The Ultimate Comfort Food – Creamy chicken paired with fluffy biscuits is classic, old-fashioned comfort food at its finest.
- Perfect for Busy Nights – Using leftover rotisserie chicken cuts down on cooking time.
- Versatile and Customizable – Swap vegetables, change the seasonings, or add cheese to make it your own.
- Great for Leftovers – This casserole reheats beautifully, making it just as good the next day.
Ingredients for Creamed Chicken and Biscuits Casserole
For the Creamed Chicken Filling
- 2 cups cooked and shredded chicken – Rotisserie chicken is perfect, but any cooked chicken breast or thighs will work.
- 2 tablespoons butter – Adds richness to the sauce.
- 1 small onion, diced – Brings a savory base flavor.
- 2 cloves garlic, minced – Infuses the filling with depth.
- 2 tablespoons all-purpose flour – Thickens the sauce to a creamy consistency.
- 1 ½ cups chicken broth – Creates the savory base of the cream sauce.
- 1 cup heavy cream (or whole milk) – Adds richness and creaminess.
- 1 cup frozen peas and carrots – Classic veggies for texture, flavor, and color.
- 1 teaspoon salt – To balance flavors.
- ½ teaspoon black pepper – For a mild kick.
- ½ teaspoon dried thyme (optional) – Earthy and fragrant.
For the Biscuits
- 2 cups all-purpose flour – The main structure of the biscuits.
- 1 tablespoon baking powder – Helps the biscuits rise and stay fluffy.
- ½ teaspoon salt – Balances flavor.
- ½ cup (1 stick) cold butter, cubed – Cold butter is key for flaky, tender biscuits.
- ¾ cup milk or buttermilk – Brings the dough together. Buttermilk gives a richer flavor.
Step-by-Step Instructions
Step 1: Prepare the Creamed Chicken Mixture
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the diced onion and garlic and sauté until soft and fragrant (about 3–4 minutes).
- Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
- Slowly pour in the chicken broth and cream, whisking until smooth and thickened.
- Add the shredded chicken, peas, carrots, salt, pepper, and thyme. Let the mixture simmer for 5 minutes. Remove from heat.
Step 2: Make the Biscuit Dough
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture looks crumbly, with pea-sized bits of butter throughout.
- Pour in the milk (or buttermilk) and stir until just combined. Do not overmix.
Step 3: Assemble the Casserole
- Pour the creamy chicken mixture evenly into the prepared baking dish.
- On a floured surface, roll out the biscuit dough and cut into rounds using a biscuit cutter, or simply drop spoonfuls of dough directly on top of the filling.
- Arrange the biscuits evenly across the chicken mixture, leaving slight gaps between them.
Step 4: Bake to Golden Perfection
- Place the dish in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
- Let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to dish up.
Serving Suggestions
This hearty casserole is filling on its own, but you can pair it with sides for a complete meal.
- Fresh Green Salad – A crisp salad with a light vinaigrette balances the richness.
- Roasted Vegetables – Roasted green beans, broccoli, or Brussels sprouts add color and nutrition.
- Mashed Potatoes – If you want to go all-out comfort food, add creamy mashed potatoes alongside.
- Hot Sauce or Gravy – Drizzle a little hot sauce or even extra gravy over the top for added flavor.
Helpful Tips for Success
- Make It Ahead – Prepare the chicken filling up to a day in advance. Store it in the fridge and top with biscuits just before baking.
- Keep the Butter Cold – Cold butter creates steam pockets while baking, making biscuits extra flaky.
- Don’t Overmix the Dough – Stir only until the ingredients come together to keep biscuits tender.
- Add Extra Flavor – Mix shredded cheddar, Parmesan, or herbs (like rosemary, thyme, or parsley) into the biscuit dough for an upgrade.
- Check the Biscuits – If the tops brown too quickly, loosely cover the casserole with foil while baking.
Fun Variations
- Cheesy Biscuit Topping – Stir 1 cup shredded cheddar into the biscuit dough.
- Herb-Infused Filling – Add fresh parsley, sage, or rosemary to the cream mixture.
- Vegetable Swap – Replace peas and carrots with corn, mushrooms, or green beans.
- Turkey Version – Use shredded turkey instead of chicken for a holiday leftover meal.
- Mini Pot Pie Style – Bake in individual ramekins for single-serve portions.
Nutritional Information (per serving)
- Calories: ~425 kcal
- Fat: 24 g
- Carbohydrates: 34 g
- Protein: 20 g
- Sodium: 800 mg
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating:
- Oven: Bake at 350°F for 20 minutes, covered with foil.
- Microwave: Heat individual servings for 1–2 minutes, but note that biscuits may soften.
- Air Fryer: Reheat slices at 350°F for 5–7 minutes for crispier biscuits.
Conclusion
This Creamed Chicken and Biscuits Casserole is everything you want in a family dinner: creamy, hearty, and satisfying with a golden biscuit topping that makes it unforgettable. It’s comfort food at its finest, combining the richness of chicken and cream sauce with the rustic appeal of homemade biscuits.
Whether you’re cooking for a busy weeknight, hosting family, or simply craving something cozy, this casserole is a recipe worth keeping in your regular rotation.
Frequently Asked Questions
Can I use canned biscuits instead of homemade?
Yes! Store-bought biscuits work in a pinch. Just place them on top of the filling and bake as directed.
Can I substitute milk for heavy cream?
Yes, whole milk works well, though the sauce will be slightly less rich. For an in-between option, use half-and-half.
Can I make this gluten-free?
Absolutely. Use a gluten-free flour blend for both the filling and biscuit dough. Make sure your baking powder is gluten-free too.
Can I make it vegetarian?
Yes. Replace chicken with cooked mushrooms, lentils, or a plant-based chicken substitute. Use vegetable broth instead of chicken broth.
What if I don’t have rotisserie chicken?
Simply cook and shred chicken breasts or thighs. Poaching or roasting both work well.