The Best Chicken and Biscuits Casserole Recipe (2024) – Easy Southern Comfort Food

Listen, y’all – I’ve got a confession to make. My first attempt at making chicken and biscuits casserole was an absolute disaster! Ten years ago, I tried recreating my grandmother’s recipe, and those biscuits? They were so hard you could’ve used them as paperweights! But after countless attempts (and some amazing tips from Southern cooking experts!), I’ve perfected this cozy casserole that now feeds my family at least twice a month. According to a recent Food Network survey, chicken and biscuits casserole ranks in the top 5 most beloved comfort foods in the American South – and for good reason! This recipe combines tender chicken, creamy sauce, and fluffy homemade biscuits into one incredible dish that’ll have everyone coming back for seconds.

Ingredients You’ll Need to Make Chicken and Biscuits Casserole

I’ve learned the hard way that having everything ready before you start cooking makes this recipe so much easier! Trust me on this one – there’s nothing worse than realizing you’re out of milk halfway through making your sauce.

For the Chicken Filling:

• 4 cups cooked chicken, diced (about 2 pounds raw)
• 2 cups carrots, diced
• 2 cups celery, diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• Salt and pepper to taste
• 1 cup frozen peas

For the Homemade Biscuits:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup cold unsalted butter, cubed
• 1 1/4 cups cold buttermilk

Kitchen Equipment:

• 9×13 inch baking dish
• Large skillet or Dutch oven
• Mixing bowls
• Pastry cutter (or food processor)
• Measuring cups and spoons
• Sharp knife
• Cutting board

Here’s a pro tip I wish I’d known years ago: you can absolutely use rotisserie chicken to save time! Just make sure to remove the skin and shred or dice the meat. And while I’m all about making biscuits from scratch (you’ll see why in a bit), there’s no shame in using store-bought biscuits when you’re short on time. Just look for buttermilk biscuits in the refrigerated section – they’re usually better than the frozen ones.

How to Make the Perfect Creamy Sauce For Chicken and Biscuits Casserole

Okay, let’s talk about what I consider the heart and soul of this casserole – the creamy sauce! I spent months getting this just right, and I’m excited to share my secrets with you.

First things first, we’re gonna start with a roux. I know, fancy French words in a Southern recipe! But trust me, this is what makes the sauce silky smooth. Here’s my tried-and-true method:

1. Melt your butter in a large skillet or Dutch oven over medium heat. Once it’s melted and starting to bubble (but not brown!), add your diced onions, carrots, and celery. Cook these until the onions are translucent and the vegetables start to soften – about 5-7 minutes.
2. Now, here’s where people often mess up (I sure did!). Add the minced garlic and cook for just 30 seconds. Any longer and it’ll burn, making your sauce bitter. Nobody wants bitter sauce!
3. Sprinkle in the flour and stir constantly for about 2-3 minutes. This is crucial! If you don’t cook the flour long enough, your sauce will taste like raw flour. Not appetizing at all!
4. Here’s my favorite part – slowly pour in the chicken broth while whisking constantly. It’ll look lumpy at first, but keep whisking! Gradually add the milk and cream, continuing to whisk. Add your thyme and poultry seasoning.
5. Let this mixture simmer (don’t boil!) for about 10-15 minutes, stirring occasionally, until it’s thick enough to coat the back of a spoon. Season with salt and pepper to taste.

The biggest game-changer I discovered? Adding both milk AND heavy cream. The milk keeps it from being too rich, while the cream adds that luxurious texture we all love. And remember – patience is key here. Rush the sauce, and you’ll end up with something lumpy or too thin.

Preparing the Chicken Filling

Let me tell you about my favorite way to prepare the chicken for this casserole. After trying every method under the sun (seriously, even poaching in wine once – don’t ask!), I’ve found that simple is best.

If you’re cooking chicken specifically for this recipe, here’s my foolproof method:

1. Season bone-in, skin-on chicken breasts or thighs with salt and pepper.
2. Place them on a baking sheet and drizzle with olive oil.
3. Roast at 375°F for about 35-40 minutes, or until the internal temperature reaches 165°F.
4. Let them rest for 10 minutes before removing the skin and dicing.

The reason I prefer this method? It keeps the chicken juicy while developing flavor. Plus, you can prep other ingredients while it cooks! But like I mentioned earlier, a rotisserie chicken works beautifully too.

Once your chicken is ready and your sauce is perfect, stir in the frozen peas. Why add them last? Because they’ll cook perfectly in the oven without getting mushy. That’s a little trick I learned from my neighbor, who’s been making this casserole for 30 years!

Mastering Homemade Biscuits

Alright, y’all – this is where the magic happens! Remember those hockey puck biscuits I mentioned? Well, after countless attempts (and maybe a few tears), I’ve cracked the code to perfect, fluffy biscuits.

The secret? COLD ingredients. I’m talking butter straight from the fridge, buttermilk that’s still chilly, and – here’s my special trick – I even pop my flour mixture in the freezer for 15 minutes before starting!

Here’s my step-by-step process:

1. Whisk together your dry ingredients in a large bowl.
2. Now, cut in that cold butter. You want pieces about the size of peas. I use a pastry cutter, but you can use your fingers – just work quickly so the butter doesn’t warm up!
3. Here’s where most people go wrong (I sure did!) – add the cold buttermilk all at once and stir JUST until combined. The dough will look shaggy and that’s exactly what you want!
4. Turn it onto a floured surface and pat (don’t roll!) into a 1-inch thick rectangle. Fold it into thirds like a letter, then pat out again. Do this twice more – this creates those gorgeous, flaky layers.
5. Finally, cut into rounds or squares. Don’t twist the cutter if you’re using one – that seals the edges and prevents rising!

If you’re using store-bought biscuits (absolutely no judgment!), look for buttermilk biscuits in the refrigerated section. They typically give better results than frozen ones.

Assembly and Baking Instructions for Chicken and Biscuits Casserole

Now comes the fun part – putting it all together! Preheat your oven to 425°F. Trust me on this temperature – I’ve tested everything from 350°F to 450°F, and this is the sweet spot for getting golden brown biscuits and a bubbly filling.

1. Pour your creamy chicken filling into a 9×13 inch baking dish. Make sure it’s evenly distributed.
2. Arrange your biscuits on top. Here’s a tip I learned the hard way – leave a little space between them! They’ll expand as they bake, and you want them to have room to grow.
3. For extra deliciousness, brush the tops of the biscuits with melted butter. This isn’t strictly necessary, but it gives them such a beautiful golden color!
4. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.

Here’s something important I’ve learned: let it rest for about 10 minutes after baking. I know it’s tempting to dig right in (believe me, I’ve burned my tongue more than once!), but letting it rest helps the sauce thicken up perfectly.

Recipe Variations and Dietary Modifications

Over the years, I’ve experimented with all sorts of variations to this recipe, either out of necessity or curiosity. Here are some of my favorite adaptations:

Gluten-Free Version:

• Replace all-purpose flour with a 1:1 gluten-free flour blend in both the sauce and biscuits
• Add 1/4 teaspoon xanthan gum if your blend doesn’t include it
• Use gluten-free baking powder

Dairy-Free Options:

• Substitute butter with dairy-free butter in both sauce and biscuits
• Use unsweetened almond milk and coconut cream instead of milk and heavy cream
• Make dairy-free buttermilk by adding 1 tablespoon vinegar to dairy-free milk

Vegetable Variations:

• Add corn for a sweeter touch
• Try mushrooms for an earthy flavor
• Substitute green beans for peas
• Add diced potatoes for extra heartiness

Lower-Calorie Version:

• Use chicken breast instead of thighs
• Replace heavy cream with half-and-half
• Reduce butter in the sauce by half and replace with olive oil
• Make drop biscuits instead of layered ones to use less butter

I’ve found that this recipe is incredibly forgiving and adaptable. Just remember to keep the liquid-to-flour ratio the same in your sauce, and you’ll be good to go!

Storage and Reheating Tips For Chicken and Biscuits Casserole

One of the best things about this casserole is that it makes amazing leftovers! Here’s how to store and reheat it properly:

Storage:

• Let cool completely before storing
• Cover tightly with foil or transfer to an airtight container
• Keeps in the refrigerator for up to 3 days
• Can be frozen for up to 2 months (though the biscuits are best fresh)

Reheating:

• Individual portions: Microwave for 1-2 minutes, covered with a damp paper towel
• Whole casserole: Cover with foil and heat at 350°F for 20-25 minutes
• For crispier biscuits, remove the foil for the last 5 minutes of reheating

Make-Ahead Tips and Meal Prep

You know what’s been a game-changer for me? Learning how to prep this casserole ahead of time! After years of making this dish, I’ve figured out some super helpful strategies for busy weeknights.

Make-Ahead Options:

1. Prepare the filling up to 2 days ahead:
   • Cook the chicken and vegetables
   • Make the cream sauce
   • Store in an airtight container in the refrigerator
   • Warm slightly before adding biscuits and baking
2. Prep the biscuit dough:
   • Mix dry ingredients and cut in butter
   • Store this mixture in the freezer for up to 1 month
   • Add buttermilk when ready to bake
   • This is my secret for fresh biscuits on busy nights!
3. Full casserole prep:
   • Assemble everything except biscuits
   • Cover tightly and refrigerate up to 24 hours
   • Add fresh biscuits just before baking
   • Increase baking time by 5-10 minutes if starting cold

Common Troubleshooting and FAQs

After sharing this recipe with countless friends and family members, I’ve collected some common questions and solutions. Here’s what you might want to know:

Q: Why is my sauce lumpy? A: This usually happens when you add the liquid too quickly. Remember to:

• Whisk constantly while adding broth and milk
• Add liquids gradually, not all at once
• Keep the heat at medium
• Use room temperature liquids if possible

Q: My biscuits are doughy on the bottom? A: Try these fixes:

• Place the casserole in the upper third of your oven
• Make sure your filling is hot when adding biscuits
• Don’t make biscuits too thick (aim for 1 inch)
• Check that your oven temperature is accurate

Q: Can I make this in a different size pan? A: Absolutely! Here are my tested adjustments:

• 8×8 pan: Reduce all ingredients by half
• Two 8×8 pans: Perfect for making one to eat, one to freeze
• Deep dish pie plate: Reduce recipe by 1/3
• Individual ramekins: Reduce baking time to 15-20 minutes

Budget-Friendly Tips

Let me share some money-saving tricks I’ve learned over the years:

1. Chicken options:
   • Use chicken thighs instead of breasts (usually cheaper)
   • Watch for sales and stock up
   • Use leftover rotisserie chicken
   • Cook and shred a whole chicken (use extras for other meals)
2. Vegetable savings:
   • Buy carrots and celery whole, not pre-cut
   • Use frozen vegetables when fresh are expensive
   • Check farmer’s markets for seasonal deals
   • Grow your own herbs for seasoning
3. Dairy alternatives:
   • Use half-and-half instead of heavy cream
   • Watch for butter sales and freeze extra
   • Make your own buttermilk with milk and vinegar
   • Buy in bulk when possible

Special Occasion Variations

Want to fancy this up for company? Here are some special touches I’ve developed for when I’m really trying to impress:

1. Herbs & Seasonings Upgrade:
   • Add fresh herbs instead of dried
   • Try fresh tarragon for an elegant touch
   • Add a pinch of saffron to the sauce
   • Finish with fresh chives on top
2. Luxury Additions:
   • Add sautéed mushrooms (wild if you’re splurging!)
   • Include a splash of white wine in the sauce
   • Mix in some cream cheese for extra richness
   • Top biscuits with aged cheddar
3. Holiday Touches:
   • Add cranberries and sage for Thanksgiving
   • Mix in leftover holiday turkey
   • Add sweet potatoes for fall
   • Stir in fresh corn and herbs for spring

Kitchen Safety and Best Practices

I’ve learned these safety tips the hard way (hello, minor burns and close calls!):

1. Temperature Guidelines:
   • Chicken must reach 165°F internally
   • Use a meat thermometer
   • Don’t leave dairy products at room temperature
   • Cool completely before refrigerating
2. Food Handling:
   • Wash hands frequently
   • Use separate cutting boards for meat and vegetables
   • Don’t reuse marinades or cooking liquids
   • Keep raw chicken away from other ingredients
3. Kitchen Safety:
   • Use pot holders (not dish towels)
   • Turn pot handles away from the edge
   • Keep a fire extinguisher nearby
   • Have a first aid kit handy

Serving Suggestions and Sides

Through many dinner parties and family meals, I’ve found these accompaniments work beautifully:

Simple Sides:

• Green salad with light vinaigrette
• Steamed green beans with almonds
• Roasted Brussels sprouts
• Simple sautéed spinach

Bread Options:

• Cornbread (if you’re really craving carbs!)
• Garlic bread
• Dinner rolls
• Biscuit crackers

Beverage Pairings:

• Chardonnay or Viognier
• Crisp Sauvignon Blanc
• Iced sweet tea (my Southern favorite!)
• Sparkling water with lemon

Dessert Suggestions:

• Light fruit cobbler
• Lemon sorbet
• Apple pie
• Fresh berries with whipped cream

Kitchen Tools Worth Investing In

After making this recipe hundreds of times, here are the tools that really make a difference:

Essential Tools:

1. Heavy-bottom Dutch oven or large skillet
   • Even heat distribution
   • Less likely to burn sauce
   • Versatile for other recipes
2. Quality biscuit cutter
   • Sharp edges for better rise
   • Various sizes available
   • Durable stainless steel
3. Pastry cutter
   • Makes perfect biscuits
   • Better than using fingers
   • Easy to clean

Nice-to-Have Items:

1. Silicone pastry brush
   • Perfect for buttering biscuits
   • Easy to clean
   • Won’t shed bristles
2. Digital meat thermometer
   • Ensures food safety
   • Perfect chicken every time
   • Quick reading
3. Glass mixing bowls
   • See ingredients clearly
   • Microwave safe
   • Multiple sizes

Conclusion

I’ve got to tell you – this Chicken and Biscuits Casserole recipe has become more than just a meal in my household. It’s what I make when someone’s had a rough day, when we’re celebrating something special, or when we just need a big helping of comfort food. The way faces light up when that golden-brown casserole comes out of the oven… well, that makes all those early kitchen disasters worth it!

Remember, cooking is all about learning and adapting. Don’t be afraid to make this recipe your own! And if your first attempt isn’t perfect? Well, just remember my hockey puck biscuit story. We all start somewhere!

I’d love to hear about your experience with this recipe in the comments below. Did you try any variations? How did your family like it? Share your stories and tips – that’s how we all become better cooks!

Happy cooking Chicken and Biscuits Casserole, y’all!

Creamy Chicken and Biscuits Bake

A delicious meal made all in one skillet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 8 People

Ingredients

  

• 2 Tbsp. vegetable oil
• 1 ½ lbs. boneless skinless chicken breasts or thighs, cut into 1-1/2-inch chunks
• 1 ½ cups thinly sliced carrots about 2 large carrots
• 3 Tbsp. all-purpose flour
• ¼ tsp. dried rosemary crushed
• 2 cans 14.5 oz. each
• 1 can 10.5 oz. condensed cream of chicken soup*
• 1 can 16 oz. refrigerated flaky biscuit dough

Instructions

 

• Preheat the oven to 375°F. In a large, deep cast iron or oven-safe skillet, heat oil over medium-high heat. Add the chicken and carrots, stirring occasionally until the chicken is browned, about 5 minutes.
• Stir in the flour and rosemary, coating the ingredients evenly. Add the mixed vegetables and soup, bringing everything to a simmer. Cook for 3 minutes, stirring occasionally.
• Cut the biscuits into quarters and spread them evenly over the chicken mixture. Sprinkle with 1 cup of cheese. Bake for 20 to 25 minutes, until the dish is bubbly and the biscuits are golden brown. Top with the remaining cheese and let it stand for 5 minutes before serving.
• For a homemade creamy sauce, skip the canned soup and omit 3 Tbsp. of flour from Step 2. Instead, in a pint-size jar with a lid, combine rosemary with 1 cup chicken broth, 1/4 cup milk, 1/3 cup plus 1 Tbsp. all-purpose flour, 1 1/2 tsp. poultry seasoning, and 1 tsp. soy sauce. Add an ice cube and shake until the flour dissolves. Pour this mixture into the skillet with the vegetables in Step 2 and continue with the recipe as directed.

Keyword Chicken and Biscuits, Creamy Chicken Alfredo Tortellini Delight, Creamy Chicken and Biscuits Bake