Biscuit Broccoli Cheddar Casserole

Name: Biscuit Broccoli Cheddar Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 serving
Ingredients: 1 recipe homemade buttermilk biscuits*; 2 tablespoons unsalted butter; 1 medium yellow onion; 2 teaspoons garlic; ⅓ cup (42 g) all-purpose flour; 2 cups (480 g) chicken broth; 2 cups (490 g) whole milk; 4 cups (364 g) broccoli florets; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅛ teaspoon cayenne; 1 cup (140 g) rotisserie chicken**; 2 cups (226 g) sharp cheddar cheese; 3 tablespoons Butter; 1 teaspoon kosher salt; 1 teaspoon garlic; 1 tablespoon fresh parsley

User Reviews

5.0

15 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
8
Calories
273 kcal
Course
Main Course, Dinner

Biscuit Broccoli Cheddar Casserole

Iris Hanson

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Biscuit Broccoli Cheddar Casserole is a hearty meal made with chicken, broccoli, and lots of cheese topped and baked with homemade buttermilk biscuits.

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Ingredients

Servings

1 recipe homemade buttermilk biscuits*
2 tablespoons unsalted butter
1 medium yellow onion, finely diced (about 1 cup)
2 teaspoons garlic, minced
⅓ cup (42 g) all-purpose flour
2 cups (480 g) chicken broth
2 cups (490 g) whole milk, room temperature
4 cups (364 g) broccoli florets
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon cayenne more or less to taste
1 cup (140 g) rotisserie chicken**, finely shredded
2 cups (226 g) sharp cheddar cheese, shredded

Garlic Butter

3 tablespoons Butter, melted
1 teaspoon kosher salt
1 teaspoon garlic, minced
1 tablespoon fresh parsley, minced

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Instructions

Preheat the oven to 375°F. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside.
In a large 13-inch skillet over medium heat, melt butter.
Once melted, add onion and cook until softened (about 8-10 minutes). Add garlic and cook for 1 additional minute.
Sprinkle in flour and whisk together until lightly browned (about a minute).
Slowly pour in the chicken broth and milk, whisking constantly, until no flour lumps remain.
Add the broccoli, salt, pepper, and cayenne. Bring the mixture to a simmer, and cook uncovered, stirring occasionally, for 12-15 minutes, or until the broccoli is tender.
While the broccoli is cooking, prepare the biscuit dough.
After the broccoli is tender, add the chicken and shredded cheese. Stir until the cheese has melted.
Remove from heat and transfer the mixture to the prepared baking dish. (Or, if you are using a large enough oven-safe skillet, you could leave the casserole in the skillet to bake in the oven.)
Gently shape the biscuit dough into six equal-sized pieces and add them evenly to the top of the dish.
Bake for 35-40 minutes, or until the biscuits are golden brown and the casserole is hot and bubbly.
While the casserole is baking, make the garlic butter. In a small bowl, combine the melted butter, salt, garlic, and parsley.
After removing the casserole from the oven, immediately brush the tops of the biscuits with the garlic butter.
Let the dish rest for 5 minutes before serving.