If you’re craving a hearty, soul-satisfying dish, look no further than this decadent creamed chicken and biscuits casserole. Velvety chicken and veggies are smothered in a luscious cream gravy and topped with fluffy, cheesy biscuits. It’s downhome comfort in every bite!
Nothing hits the spot like a bubbling hot casserole loaded with creamy chicken, tender vegetables, and buttery biscuits fresh from the oven. This classic recipe combines all the cozy, stick-to-your-ribs flavors you crave on a chilly evening. One taste of the velvety sauce loaded with juicy chicken, and you’ll be in comfort food heaven!
Why This Creamed Chicken Biscuit Bake Belongs in Your Repertoire:
- It’s a fabulous way to utilize leftover chicken or turkey
- Loaded with wholesome vegetables like carrots, celery, and peas
- The ultimate creamy, indulgent chicken dinner casserole
- Made 100% from scratch with no canned soups
- Buttery, cheese-studded biscuits baked right on top
The ingredient list is simple but packs huge homestyle flavor. The all-star is the luscious gravy made with real cream, savory chicken broth, aromatic veggies, garlic, herbs, and a hint of nutmeg.
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Ingredients Needed:
For the Creamy Chicken Filling:
- Chicken broth or stock
- Heavy cream
- Butter
- All-purpose flour
- Yellow onion
- Carrots
- Celery
- Garlic
- Salt and pepper
- Worcestershire sauce
- Dried thyme
- Nutmeg
- Cooked chicken, shredded or diced
- Frozen peas
For the Homemade Biscuit Topping:
- All-purpose flour
- Baking powder
- Buttermilk
- Cheddar cheese
- Butter
- Dried parsley
- Garlic powder
How to Make Creamed Chicken and Biscuits Casserole
- Make the Creamy Chicken Filling:
- Sauté the veggies in butter until soft
- Whisk in flour to create a roux
- Pour in broth and heavy cream, whisking until thick and bubbly
- Stir in shredded chicken, peas, and seasonings
- Make the Cheesy Biscuits:
- Cut cold butter into the dry ingredients until crumbly
- Add buttermilk and shredded cheddar, mixing just until combined
- Assemble and Bake:
- Pour the chicken filling into a greased baking dish
- Top with dollops of biscuit dough
- Bake until biscuits are golden and filling is bubbly
- Serve piping hot, smothered in creamy gravy!
Pro Tips and FAQs:
- Use a rotisserie chicken for quick prep
- Substitute cream of chicken or mushroom soup for the roux if desired
- Swap frozen mixed veggies for the carrots/peas
- Add cooked bacon or ham for extra smoky flavor
- Serve with a side salad or cranberry sauce for a pop of freshness
Storage: Leftover creamed chicken biscuit casserole will keep in the fridge for 3-4 days. Reheat portions in the microwave or oven.
If you want pure comfort on a plate, this rich, indulgent creamed chicken with biscuits is sure to satisfy. The decadent gravy, tender chicken and veggies, and fluffy, cheesy biscuits are an irresistible combo! It’s the ultimate cozy family meal.
Creamed Chicken and Biscuits Casserole
Ingredients
Chicken Filling:
- 6 tbsp butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tbsp minced garlic
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/8 tsp ground nutmeg
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 4 cups cooked chicken shredded
- 1/2 cup frozen peas
Biscuit Topping:
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/4 tsp dried parsley
- 1/8 tsp garlic powder
- 6 tbsp cold butter cubed
- 1/2 cup shredded cheddar
- 3/4 – 1 cup buttermilk
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- For the filling, melt butter in a skillet over medium heat. Sauté onions, carrots, celery, and garlic for 4 mins.
- Whisk in flour, salt, pepper, worcestershire, thyme and nutmeg. Gradually whisk in chicken broth and heavy cream until thick and bubbly.
- Remove from heat and stir in shredded chicken and frozen peas. Pour into prepared baking dish and bake for 10 minutes.
- Meanwhile, make the biscuits: Whisk together flour, baking powder, parsley and garlic powder in a bowl. Cut in cold butter until crumbly.
- Stir in cheddar and just enough buttermilk to form a soft dough.
- Remove casserole from oven and top with dollops of biscuit dough.
- Return to oven for 15 more mins until biscuits are golden brown.
- Let cool 5 mins before serving creamed chicken topped with biscuits.
