Description
This hearty Chicken and Biscuit Casserole combines a savory ground chicken and vegetable base with a golden, cheesy biscuit topping. Perfect for a comforting family meal, this casserole is easy to prepare all in one dish and baked to perfection with fluffy biscuits crowning a rich, flavorful filling.
Ingredients
Casserole Base
- 4 Tbsp salted butter, divided
- 1 lb. ground chicken
- 1/2 tsp red pepper flakes
- 1 tsp rubbed sage
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 cup frozen corn
- 2 Tbsp all-purpose flour
- 1 1/2 cups chicken broth
Biscuit Topping
- 3 Tbsp salted butter, divided
- 1/2 cup buttermilk
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1 Tbsp chilled butter, for topping
Instructions
- Prepare Vegetables: Dice the onion; slice the carrots and celery; mince the garlic and set all aside for later use.
- Cook Ground Chicken: Melt 1 Tbsp butter in a deep-sided skillet over medium heat. Add the ground chicken and season with salt, pepper, red pepper flakes, and rubbed sage. Cook, stirring occasionally to brown, until fully cooked. Remove chicken with a slotted spoon, leaving fat behind. If no fat remains, add 1 Tbsp butter to skillet.
- Sauté Vegetables: Add diced onion to skillet and sauté until translucent. Add carrots, celery, corn, garlic, salt, and pepper. Cook about 5 minutes until carrots soften slightly.
- Combine Chicken and Veggies: Break cooked chicken into smaller pieces and return to skillet. Stir to combine evenly.
- Make Roux and Thicken: Add 2 Tbsp butter and 2 Tbsp flour to skillet. Stir and cook for 2 minutes until butter melts and flour coats the vegetables.
- Add Chicken Broth: Gradually stir in chicken broth, scraping the bottom to dissolve flour and browned bits. Bring mixture to a simmer to thicken slightly. Adjust seasoning as needed.
- Transfer to Casserole Dish: Remove from heat and pour mixture into a casserole dish. Set aside.
- Preheat Oven: Preheat oven to 425°F (220°C).
- Prepare Biscuit Topping Dry Mix: In a medium bowl, whisk together flour, baking powder, salt, pepper, and sugar. Add shredded cheddar and toss to coat with dry ingredients.
- Mix Biscuit Wet Ingredients: Melt 2 Tbsp butter and stir into buttermilk (mixture may curdle). Fold wet ingredients into dry until just combined.
- Top Casserole: Drop dollops of biscuit mixture evenly over the casserole base.
- Add Butter Topping: Cut chilled butter into small pieces and sprinkle over biscuits.
- Bake: Place casserole in preheated oven and bake for about 25 minutes, until biscuits are golden brown.
Notes
- Ensure the ground chicken is cooked thoroughly and browned for best flavor.
- Do not overmix the biscuit dough to keep the topping light and fluffy.
- Butter pieces on top of biscuits help achieve a crisp, golden crust.
- Use fresh vegetables or adjust frozen vegetables as preferred.
- Adjust seasoning to taste before baking for balanced flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
