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why make this recipe
Chicken and Biscuit Casserole is an easy and comforting dish that combines tender chicken, creamy gravy, and flaky biscuits. This recipe is perfect for a cozy family dinner or a potluck. It is not only delicious but also straightforward to make, making it great for busy weeknights.
how to make Chicken and Biscuit Casserole
Ingredients:
- 1 lb chicken breasts
- Salt
- Pepper
- Garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 tsp each of salt, pepper, oregano, and thyme
- 1 tsp each of paprika, onion powder, garlic powder
- 12 oz bag of frozen mixed veggies
- 8 count canned biscuits
Directions:
- Cook the biscuits according to the directions on the package.
- Cut the chicken breasts in half lengthwise to make them thinner.
- Season the chicken lightly with salt, pepper, and garlic powder.
- In a skillet over medium-high heat, melt 3 tbsp of butter.
- Once the butter has melted, add 3 tbsp of flour and stir continuously until well combined. Let it cook for a few minutes, still stirring.
- Add 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder.
- Add the bag of frozen veggies and stir well. When it starts bubbling, add the chicken to the skillet. Make sure the chicken is covered in the gravy.
- Cover with a lid and turn the heat down to medium-low. Cook for 10-15 minutes or until the chicken reaches an internal temp of 165 degrees.
- Shred the chicken and serve it over the biscuits. Enjoy!
how to serve Chicken and Biscuit Casserole
Serve Chicken and Biscuit Casserole warm, right after cooking. Place biscuits on plates and spoon the chicken and gravy mixture over them. You can also add a sprinkle of fresh herbs or a side salad for extra flavor and color.
how to store Chicken and Biscuit Casserole
You can store leftover Chicken and Biscuit Casserole in an airtight container in the refrigerator for up to three days. To reheat, warm it in the microwave or on the stove until heated through.
tips to make Chicken and Biscuit Casserole
- For added flavor, marinate the chicken in your favorite spices for a few hours before cooking.
- If you prefer a thicker gravy, let it simmer a little longer while stirring.
- You can swap out frozen mixed veggies with fresh ones or other vegetables you enjoy.
variation
You can easily customize this casserole by adding cheese on top before serving, or using different types of meat, like turkey or rotisserie chicken, for a quicker option.
FAQs
-
Can I use leftover chicken for this recipe?
Yes, leftover chicken works great! Just shred it and heat it gently in the gravy. -
Can I make this casserole in advance?
Yes, you can prepare the chicken and gravy a day ahead and assemble it with the biscuits right before baking. -
What can I use instead of biscuits?
If you want a healthier option, you can use whole grain biscuits or even homemade biscuit dough.
Chicken and Biscuit Casserole
Ingredients
Main Ingredients
- 1 lb chicken breasts Cut in half lengthwise
- 1/2 tsp salt To taste
- 1/2 tsp pepper To taste
- 1/2 tsp garlic powder To taste
- 3 tbsp butter For cooking
- 3 tbsp flour For thickening the gravy
- 2 cups chicken broth
- 1/2 tsp oregano Dried, can adjust to taste
- 1/2 tsp thyme Dried, can adjust to taste
- 1 tsp paprika For added flavor
- 1 tsp onion powder
- 1 tsp garlic powder Additional for flavor
- 12 oz frozen mixed veggies Can substitute with fresh vegetables
- 8 count canned biscuits For serving
Instructions
Preparation
- Cook the biscuits according to the directions on the package.
- Cut the chicken breasts in half lengthwise to make them thinner.
- Season the chicken lightly with salt, pepper, and garlic powder.
Cooking
- In a skillet over medium-high heat, melt 3 tbsp of butter.
- Once the butter has melted, add 3 tbsp of flour and stir continuously until well combined. Let it cook for a few minutes, still stirring.
- Add 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder.
- Add the bag of frozen veggies and stir well. When it starts bubbling, add the chicken to the skillet. Make sure the chicken is covered in the gravy.
- Cover with a lid and turn the heat down to medium-low. Cook for 10-15 minutes or until the chicken reaches an internal temp of 165 degrees.
- Shred the chicken and serve it over the biscuits.