Description
Creamed chicken and biscuits casserole brings comfort right to your dinner table, packed with tender chicken and flaky homemade biscuits. Hearty and satisfying, this classic Southern dish delivers warmth and flavor in every single bite.
Ingredients
Scale
Protein:
- 4 cups cooked chicken (shredded)
Vegetables and Base:
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup frozen peas
- 2 ½ cups chicken broth
- 1 cup heavy cream
Seasonings and Thickeners:
- 6 tablespoons butter
- ½ cup all-purpose flour
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ⅛ teaspoon ground nutmeg
Biscuit Topping:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon dried parsley
- ⅛ teaspoon garlic powder
- 6 tablespoons cold butter (cubed)
- ½ cup shredded cheddar
- ¾ cup buttermilk
Instructions
- Set your oven to 350°F and coat a 9×13 inch baking dish with cooking spray.
- Melt 6 tablespoons butter in a large skillet over medium heat. Sauté 1 cup chopped onions, 1 cup carrots, and 1 cup celery for 4 minutes until softened.
- Add 1 tablespoon minced garlic and cook for 30 seconds until fragrant. Sprinkle ½ cup flour over the vegetables, stirring constantly.
- Season with 1 teaspoon salt, ¼ teaspoon pepper, 1 tablespoon Worcestershire sauce, 1 teaspoon thyme, and ⅛ teaspoon nutmeg. Whisk thoroughly.
- Slowly pour in 2 ½ cups chicken broth and 1 cup heavy cream. Simmer until the mixture thickens and bubbles, about 3-4 minutes.
- Fold in 4 cups shredded chicken and ½ cup frozen peas. Transfer the mixture to your prepared baking dish.
- For the biscuit topping, combine 2 cups flour, 4 teaspoons baking powder, ¼ teaspoon parsley, and ⅛ teaspoon garlic powder in a mixing bowl.
- Cut 6 tablespoons cold cubed butter into the flour mixture until it resembles coarse crumbs. Stir in ½ cup shredded cheddar.
- Gradually add ¾ cup buttermilk, mixing until a soft dough forms. Drop biscuit mixture in spoonfuls over the chicken filling.
- Bake at 350°F for 25 minutes, until biscuits turn golden brown and filling bubbles around the edges.
- Allow the casserole to rest for 5 minutes before serving to let the filling set and cool slightly.
Notes
- Use room temperature ingredients to help everything mix smoothly and prevent lumpy sauce.
- Chop vegetables into uniform small pieces so they cook evenly and distribute nicely throughout the casserole.
- For a lighter version, substitute half-and-half for heavy cream and use rotisserie chicken to reduce cooking time.
- Swap out frozen peas for other vegetables like diced zucchini or bell peppers if your family prefers different textures.
- Prep Time: 15 minutes
- Cook Time: 29 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 481 kcal
- Sugar: 3 g
- Sodium: 719 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 97 mg