Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

623 Reviews 39 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
CVERNSMITH
Recipe by  CVERNSMITH

“A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
  3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
  4. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

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Reviews (623)

Rate This Recipe
Cheapthrills
446

Cheapthrills

I made this 1 other time before and followed the recipe to a T. It was very good and the proportions are very balanced. This time I made sure to cut the celery and carrot pieces smaller than the onion so that they are all done at the same time. I also substituted some half-and-half for the chicken broth (1/4 of the portion) just to give it some richness and color. I added about 3/4 tbsp. of poultry seasoning and a dash of cayenne. I used frozen peas instead of canned and did not bake the biscuits with the casserole. I used frozen buttermilk biscuits and poured the mixture on top. I love the way that the biscuit melts when the sauce is poured on it. This time it came out DIVINE.

KATIE66
344

KATIE66

This is a staple wintertime recipe. Also, hate to say it, but I've made it both with chicken broth and then with 4 bouillon cubes + 4 cups water. Now I like to go "fresh" when I can, but it was much blander with the chick. broth. Tastes considerably better with the bouillon cubes; either way, it's an excellent recipe, and nice to see a casserole without a can of soup in it, and also with so many fresh veggies.

Chef Mickey (aka Mickey)
317

Chef Mickey (aka Mickey)

UPDATE: Try this recipe with mashed potoatoes on top in lieu of the biscuits called for (i.e. like a chicken shepherd's pie). I got this idea from Rachel Ray. All in all, I prefer this better as is (i.e. with a biscuit crust), but had to give it a try... This is an excellent recipe!!! My friend who has the "favorites" cookbook recommended it to me (it's in the original paperback). I do not like the "crust" part of pot pies, but I love the filling, so this recipe is perfect for me! The biscuits are just yummy! I made this casserole for my parents and they loved it too! I added some fresh mushrooms, pearl onions and a little cookig sherry (you could also use white wine...) to make it extra special :) I made more than 8 biscuits (8 didn't seem to be enough to cover the entire 9x13 pan) and didn't flatten them as the recipe directed (I just spooned heaping mounds of biscuit mix onto the filling). This dish pairs nicely with a tossed salad. I'll definitely make this again. It's a keeper! Thanks for sharing!!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 450 cal
  • 23%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 48 g
  • 15%
  • Protein
  • 33.5 g
  • 67%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 2015 mg
  • 81%

Based on a 2,000 calorie diet

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