Description
This Chicken and Biscuit Casserole combines tender ground chicken, sautéed vegetables, and a creamy sauce topped with cheesy, buttery biscuit dollops baked to golden perfection. A comforting and hearty one-dish meal perfect for family dinners.
Ingredients
Scale
Chicken and Vegetable Filling
- 4 tablespoons salted butter, divided
- 1 lb ground chicken
- ½ teaspoon red pepper flakes
- 1 teaspoon rubbed sage
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 cup frozen corn
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
Biscuit Topping
- 3 tablespoons salted butter, divided
- ½ cup buttermilk
- â…” cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 1 tablespoon chilled butter, cut into small pieces
Instructions
- Prepare Vegetables: Dice the onion, slice the carrots and celery, and mince the garlic. Set these vegetables aside for later use.
- Brown Chicken: Heat 1 tablespoon of butter in a deep-sided skillet over medium heat. Add the ground chicken and season with salt, pepper, red pepper flakes, and rubbed sage. Let the chicken brown well, stirring only occasionally. Once fully cooked, remove the chicken using a slotted spoon, leaving the fat in the pan. If no fat remains, add 1 more tablespoon of butter.
- Sauté Vegetables: In the same skillet, add the diced onion and cook until translucent. Add sliced carrots, celery, frozen corn, minced garlic, and a pinch of salt and pepper. Sauté the vegetables for about 5 minutes until the carrots start to soften.
- Make Sauce: Crumble the cooked chicken back into the skillet and stir to combine with the vegetables. Add 2 tablespoons butter and 2 tablespoons flour to the skillet and cook for about 2 minutes, stirring constantly to coat the vegetables and cook off the raw flour taste. Gradually stir in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer and allow the sauce to thicken slightly. Adjust seasoning if needed.
- Assemble Casserole: Remove the skillet from heat and transfer the chicken and vegetable mixture into a casserole dish. Set aside.
- Preheat Oven and Make Biscuit Topping: Preheat oven to 425°F (220°C). In a medium bowl, whisk together flour, baking powder, salt, pepper, and sugar. Stir in shredded cheddar cheese to coat with the dry ingredients. Melt 2 tablespoons butter and mix into the buttermilk. Fold the buttermilk mixture into the dry ingredients until just combined, being careful not to overmix.
- Top Casserole: Drop spoonfuls of the biscuit dough evenly over the casserole filling. Sprinkle small pieces of chilled butter over the biscuit topping for extra richness.
- Bake: Bake the casserole in the preheated oven for approximately 25 minutes or until the biscuit topping is golden brown and cooked through. Remove from oven and let cool slightly before serving.
Notes
- Use fresh ground chicken for the best flavor and texture.
- Adjust red pepper flakes according to preferred spice level.
- Ensure the skillet used is oven-safe if transferring casserole directly; otherwise, transfer filling to a separate casserole dish before topping and baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
