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white spoon pulling a biscuit out of casserole dish with the chicken and biscuits recipe.
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Chicken and Biscuits

This Chicken and Biscuits Casserole has a creamy filling topped with buttery, flaky biscuits. It’s quick to make and incredibly delicious!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Diet: Low Salt
Servings: 8
Author: Melissa Griffiths

Ingredients

  • 3 cups diced chicken breast
  • ½ cup salted butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ tablespoon Italian seasoning
  • 2 cups frozen veggie blend
  • 2 cups chicken broth
  • ½ cup flour
  • 1 cup heavy cream
  • 1 package of biscuit dough 8 biscuits

Instructions

  • Preheat your oven to 400°F.
  • Melt your butter in a large pot over medium-high heat. Once the butter is fully melted, add the chicken and cook for about 10 minutes, or until the chicken is no longer pink in the middle.
  • Once the chicken is fully cooked, add the salt, pepper, Italian seasoning, and frozen veggie blend. Continue cooking for an additional 10 minutes to thaw out the veggies. Stir frequently.
  • Add the chicken broth, flour, and heavy cream to the pot. Stir the mixture together until no clumps of dry flour remain and the mixture has thickened. This should take about 7 minutes over medium-high heat.
  • Once the chicken and veggie mixture has thickened, transfer it to a 9x13 inch baking dish and top it with the uncooked biscuits.
  • Cook your chicken and biscuits for 20 minutes, or until the biscuits are golden brown.
  • Serve and enjoy!

Notes

  • To save on your prep and cook time, you can use pre cooked diced or shredded chicken. We like to grab a rotisserie chicken from the grocery store and use that in this recipe. Simply skip to step 3 and add the chicken after the veggies are softened.
  • You can check to see if your chicken is fully cooked by seeing if it has reached an internal temperature of 165°F.
  • We recommend using heavy cream, not half and half or whole milk. This helps to thicken your chicken and veggie mixture.
  • Feel free to use any kind of biscuits in this recipe. We like to use Pillsbury biscuits, but any brand will work. You can also use homemade biscuits if you have extra time.
  • Store your leftover biscuits and chicken in the fridge for up to 5 days. You can either cover the casserole dish with plastic wrap or transfer your leftovers to an airtight container.
  • Reheat a serving of your leftovers in the microwave for 30 seconds. Stir the leftovers and continue reheating on 30 second intervals until warm in the middle.

Nutrition

Calories: 342kcal | Carbohydrates: 15g | Protein: 16g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 727mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3127IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg

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