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Chicken-And-Biscuit Casserole

Michele ,

Indulge in a comforting and flavorful chicken-and-biscuit casserole that boasts a luscious filling peppered with sweet, tender vegetables and crowned with crisp, buttery biscuits. The cheesy drop biscuits add a delightful crunch, creating a perfect contrast to the velvety filling. Fear not, as these biscuits are incredibly forgiving—no need for intricate kneading and folding; they come together effortlessly.

For a quicker version, you can opt for canned or frozen Cheddar biscuits, but if time permits, the homemade route is highly recommended.

Discover the art of crafting this delectable chicken-and-biscuit casserole for your next dinner, along with inspired side dish ideas.

Pro Tips for the Ultimate Chicken-and-Biscuit Casserole:

  1. Ensure the casserole filling is hot when adding the biscuits for thorough cooking.
  2. Handle the biscuit dough gently to preserve the flakiness imparted by grated butter.
  3. Place a baking sheet under the casserole dish to catch drippings and prevent kitchen smoke.

Ingredients for Chicken-and-Biscuit Casserole:

Vegetables: Embrace a classic mix of yellow onions, carrots, celery, and frozen peas, with room for personal additions like corn or broccoli.
Chicken: Expedite the process with rotisserie chicken or explore alternative options outlined in the recipe.
Herbs and Spices: Elevate flavors with garlic powder, dried thyme, dried rosemary, and fresh chives.
Butter: Freeze a stick of butter in advance for more tender drop biscuits.
Cheeses: Enjoy a blend of Gruyère and Cheddar for a rich, cheesy biscuit topping.
Buttermilk: Infuse a hint of tanginess for tender and flaky biscuits.

Mastering the Chicken-and-Biscuit Casserole:

  1. Prepare the Filling: Saute onions, carrots, and celery in melted butter, adding seasonings, milk, chicken, peas, salt, and pepper.
  2. Bake the Filling: Transfer to a greased baking dish, cover with foil, and bake until heated through.
  3. Craft the Biscuits: Mix dry ingredients, grate frozen butter, toss with flour and cheeses, then stir in buttermilk and chives to form a shaggy dough.
  4. Top the Casserole: Place biscuit portions evenly on the hot casserole and bake until bubbly and golden brown.
  5. Garnish and Serve: Let it rest, sprinkle with chives, and serve hot.

Make-Ahead Option:

Prepare the casserole filling in advance, refrigerate, and complete the recipe when ready. Ensure the filling reaches room temperature before adding biscuit dough for optimal results.

Variations and Storage:

Experiment with cheese swaps, herb variations, or frozen vegetable medleys. Store leftovers in the fridge for up to 3 days or freeze for an extended shelf life.

Pair this one-dish wonder with roasted broccoli or a kale salad to complement the hearty meal. Enjoy the convenience and flexibility of this delightful chicken-and-biscuit casserole!