Chicken and Biscuit Casserole
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
391 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken and Biscuit Casserole
Description
The casserole base starts by browning ground chicken and seasoning it with salt, black pepper, red pepper flakes, and rubbed sage. Diced onions, sliced carrots, celery, corn, and minced garlic are sautéed until softened and incorporated into the meat. A roux made of butter and flour is cooked in the pan then combined with chicken broth to thicken the mixture into a gravy-like filling.
The biscuit topping is prepared with butter, buttermilk, baking powder, flour, salt, sugar, black pepper, and shredded cheddar cheese. This dough is spread over the hot chicken filling before baking. The biscuits rise and brown to create a fluffy, cheesy crust covering the savory base.
This casserole serves as a hearty main dish suitable for family dinners. The filling is well-seasoned, and the biscuits provide a contrasting soft texture with cheesy richness. Using Better Than Bouillon chicken broth can enhance the taste if a standard low-sodium broth is used.
The casserole can be baked immediately and offers comforting flavors and textures suitable for colder days or casual meals.
Ingredients
Casserole Base
- 4 Tbsp butter $0.60, salted, divided
- 1 lb. ground chicken $4.49
- 1/2 tsp red pepper flakes $0.05
- 1 tsp rubbed sage $0.10
- 1/4 tsp salt $0.02
- 1/4 tsp black pepper $0.02
- 1 yellow onion $0.37, diced
- 2 cloves garlic $0.16, minced
- 3 carrot $0.19, sliced
- 3 talks celery $0.48, sliced
- 1 cup corn $0.47, frozen
- 2 Tbsp all-purpose flour $0.02
- 1 1/2 cups chicken broth $0.18
Biscuit Topping
- 3 Tbsp butter $0.45, salted, divided
- 1/2 cup buttermilk $0.32
- 2/3 cup all-purpose flour $0.12
- 1 tsp baking powder $0.04
- 1/2 tsp salt $0.02
- 1/2 tsp granulated sugar $0.01
- 1/4 tsp black pepper $0.02
- 1/2 cup cheddar cheese $0.62, shredded
Instructions
Casserole Base
- Dice the onion; slice the carrots and celery; mince the garlic; and set the vegetables aside.
- Add 1 Tbsp of butter to a deep-sided skillet and melt over medium heat. Add the ground chicken to the skillet and season with salt, pepper, red pepper flakes, and sage.
- Let the chicken cook, stirring only occasionally to allow time for the chicken to brown. Once fully cooked, remove the chicken from the skillet with a slotted spoon, leaving the extra fat in the pan. If no fat remains, add an additional 1 Tbsp of butter.
- After removing the chicken from the skillet, add the diced onion to the skillet. Saute until the onions are translucent. Add chopped carrots, celery, corn, garlic, and a pinch of salt and pepper. Saute the vegetables for about 5 minutes until the carrots are slightly soft.
- Break the chicken into smaller pieces and add back to the skillet and stir to combine.
- Add 2 Tbsp of butter and 2 Tbsp of flour to the skillet. Stir and cook this mixture for about 2 minutes, continuing to stir until the butter has melted and the flour is coating the vegetables.
- Stir in the chicken broth, making sure to dissolve all of the flour and browned bits off the bottom of the skillet. Bring the broth to a simmer, at which point the broth will thicken slightly. Taste the mixture and adjust seasonings if necessary.
- Remove the skillet from heat and transfer the mixture to a casserole dish. Set aside.
Biscuit Topping
- Preheat the oven to 425°F.
- Add the flour, baking powder, salt, pepper, and sugar to a medium bowl and whisk to combine. Sprinkle grated cheese into dry ingredients and toss to coat.
- Melt 2 Tbsp of butter and stir it into the buttermilk. (It’s okay if the mixture curdles.) Fold the buttermilk mixture into the dry ingredients until just combined.
- Drop dollops of the biscuit mixture evenly around the top of the casserole.
- Cut 1 Tbsp of chilled butter into very small pieces and sprinkle over the biscuits.
- Bake the casserole for about 25 minutes or until the biscuits are golden brown.
Notes
- Consider using Better Than Bouillon to deepen the flavor of the chicken broth in the filling.
- If using low-sodium broth, adjust salt in the filling for balanced seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 391kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Sodium | 709mg | 30% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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