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Chicken and Biscuits

This Chicken and Biscuits Casserole features a creamy, savory filling topped with flakey, buttery biscuits. You won’t believe how quickly this dish comes together and will be even more amazed at how incredible it tastes!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Diet: Low Salt
Servings: 8
Author: Melissa Griffiths

Ingredients

  • 3 cups diced chicken breast
  • ½ cup salted butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ tablespoon Italian seasoning
  • 2 cups frozen vegetable blend
  • 2 cups chicken broth
  • ½ cup flour
  • 1 cup heavy cream
  • 8 biscuits, uncooked Refrigerated, frozen, or homemade dough.

Instructions

  • Preheat your oven to 400°F.
  • Melt the butter in a large pot over medium-high heat. Once the butter is fully melted, add the chicken and cook for about 10 minutes, or until the chicken is no longer pink in the middle.
  • Once the chicken is fully cooked, add the salt, pepper, Italian seasoning, and frozen veggie blend. Continue cooking for an additional 10 minutes to thaw out the veggies. Stir frequently.
  • Add the chicken broth, flour, and heavy cream to the pot. Stir the mixture together until no clumps of dry flour remain and the mixture has thickened. This should take about 7 minutes over medium-high heat.
  • Once the chicken and veggie mixture has thickened, transfer it to a 9x13 inch baking dish and top it with the uncooked biscuits.
  • Bake for 20-25 minutes, or until the biscuits are golden brown.

Notes

Recipe Variations & Tips:
  • To save on your prep and cook time, you can use pre-cooked diced or shredded chicken. I like to grab a rotisserie chicken from the grocery store and use that in this recipe. Simply add the chicken after the veggies are softened.
  • You can check to see if your chicken is fully cooked by seeing if it has reached an internal temperature of 165°F.
  • I recommend using heavy cream, not half and half or whole milk. This helps to thicken your chicken and veggie mixture.
  • Feel free to use any kind of biscuits in this recipe. I'm partial to Pillsbury biscuits if I'm not using homemade, but any brand will work. You can also use homemade biscuits if you have extra time!
Storing & Reheating Leftovers:
  • If you have any leftovers then you can store them in the fridge in an airtight container for up to 5 days. You can either cover your baking dish tightly with plastic wrap or transfer your chicken and biscuits to an airtight plastic container.
  • When you are ready to enjoy your leftovers, fill a plate with some filling and a biscuit. Reheat your chicken and biscuits in the microwave for 30 seconds. Give the mixture a quick stir and then continue reheating the dish for 30 seconds at a time until warm.

Nutrition

Calories: 428kcal | Carbohydrates: 27g | Protein: 17g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 949mg | Potassium: 423mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3128IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg

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