This Chicken and Biscuit Casserole sounds like the perfect comfort food! It’s simple, hearty, and full of flavor—definitely a dish that’s perfect for a cozy family dinner. I can see why your 19-year-old son loves it! It’s one of those recipes that fills the house with a delicious aroma and gets everyone excited to eat.
Here’s a more detailed version of the recipe with some extra tips, Q&A, and benefits to help make it even better. Let’s dive into it!
Chicken and Biscuit Casserole
A creamy, flavorful chicken casserole topped with golden, flaky biscuits. It’s a comforting one-pan meal that everyone will love!
Ingredients:
- 2-3 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1/4 cup chicken broth (just enough to keep the chicken moist during cooking)
- 1 can cream of chicken soup (or homemade if you prefer)
- 1/2 cup heavy cream
- 1 cup frozen peas (or any other veggie like carrots or green beans)
- 1 cup frozen corn
- 1 can refrigerated biscuits (or homemade biscuits if you’re feeling ambitious)
- Cooking spray or butter (for greasing the pan)
Instructions:
1. Season and Cook the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, smoked paprika, oregano, and sage. You can adjust the seasoning amounts depending on your flavor preference.
- Place the chicken in a slow cooker and add a small amount of chicken broth (about 1/4 cup). The broth will help keep the chicken moist while it cooks.
- Set the slow cooker to high and cook for about 3-4 hours or until the chicken is fully cooked and tender enough to shred.
2. Shred the Chicken:
- Once the chicken is done cooking, shred it using two forks or your hands. Transfer the shredded chicken to a greased 9×13-inch baking dish.
3. Prepare the Casserole Mixture:
- To the shredded chicken, add the cream of chicken soup, heavy cream, frozen corn, and frozen peas. Stir everything together until well combined.
4. Bake the Casserole:
- Preheat your oven to 475°F (245°C).
- Once the casserole is mixed, spread it evenly in the baking dish. Next, place quartered biscuits (from the can) on top of the casserole. They will expand and cook while the casserole bakes.
- Bake at 475°F for about 15 minutes or until the casserole is bubbly and the biscuits are partially cooked.
5. Finish Baking:
- After 15 minutes, check the biscuits. If they’re not golden brown yet, bake for an additional 10 minutes or until the biscuits are golden and cooked through.
6. Serve:
- Let the casserole cool for a few minutes before serving. This allows the filling to set a bit, making it easier to serve. Top with some extra parsley or chives if desired for a pop of color.
Q&A:
Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs would work wonderfully in this dish. They’ll add a bit more flavor and stay juicy since they have a higher fat content. Just be sure to shred them once they’re cooked through.
Q: Can I make this ahead of time?
A: Absolutely! You can prepare the casserole up until the point of baking. Just cover it and refrigerate it until you’re ready to bake. You may need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
Q: Can I use homemade cream of chicken soup?
A: Yes! If you prefer homemade, that will work just as well (and probably taste even better). You can make your own using a base of butter, flour, chicken broth, and milk.
Q: How do I know when the biscuits are fully cooked?
A: The biscuits should be golden brown on top and cooked through. If you’re unsure, you can cut one in half to check if it’s fully baked inside.
Q: Can I substitute the frozen vegetables?
A: Definitely! You can use fresh vegetables if you prefer, or swap out the peas and corn for other frozen veggies like carrots, green beans, or mixed vegetables. Whatever you and your family enjoy!
Benefits of This Recipe:
- One-Pot Meal:
This casserole comes together in just one dish (aside from the slow cooker for the chicken), making cleanup a breeze. Plus, it’s all in one place—protein, veggies, and carbs! - Versatile:
You can easily swap out ingredients to suit your preferences. Use different proteins (turkey, rotisserie chicken, etc.) or change the vegetables based on what’s in season or what you have in the fridge. - Kid-Friendly:
This casserole is great for kids, especially with the biscuits on top! It’s a fun, comforting meal that they’ll likely gobble up in no time. - Make-Ahead Option:
This dish is perfect for meal prep. You can assemble it in advance and store it in the fridge for a couple of days. Just bake it when you’re ready to eat! - Comfort Food at Its Best:
The combination of creamy chicken, tender biscuits, and savory veggies is a crowd-pleaser. It’s the ultimate comfort food—filling, satisfying, and perfect for a family dinner.
Pro Tips:
- Customize the Biscuits: If you prefer a biscuit with a bit more flavor, try using garlic cheddar biscuits or buttermilk biscuits. They’ll add a delicious twist to the casserole.
- Top with Cheese: For extra richness, you can sprinkle some shredded cheese (cheddar or mozzarella) over the casserole before adding the biscuits for a cheesy, bubbly topping.
- Make it Spicy: If you like a little heat, throw in some jalapeños or use a can of Rotel tomatoes with green chilies instead of regular diced tomatoes.
- Add Fresh Herbs: To brighten up the dish, sprinkle some fresh parsley or thyme over the top before serving.
Conclusion:
This Chicken and Biscuit Casserole is the definition of comfort food—easy to make, customizable, and absolutely delicious. It’s the kind of meal that brings everyone to the table with big smiles, and I can see why your son loves it so much!
Do you plan to try any variations of this? Let me know how it turns out if you give it a go! 🍽️