Enjoy a creamy, delicious casserole without the usual canned soup. Chicken And Biscuits is a family meal that everyone will love and you can feel good about serving.
I love an easy casserole just as much as the next cook, but I don’t always like using canned cream of mushroom or cream of chicken as the base for the sauce. In some recipes, like a classic green bean casserole, it’s fine, but I find it’s often overly salty and heavy. So is it possible to make a delicious, comforting casserole without the ubiquitous canned soup? Yes! Chicken and biscuits is a perfect example.
Like many chicken-based casseroles, chicken and biscuits is a great way to use up leftover chicken. Whether it’s roasted chicken or even rotisserie chicken from your supermarket, it’s nice to get more than one meal out of the bird and vary things a bit.
You will love making chicken and biscuits because it’s a hearty, tasty meal even when you don’t have a ton of time. Prepping the veggies ahead is a great way to make this a totally doable meal on a busy Wednesday night. The base layer of chicken and veggies held together by the velvety cream sauce (made in the same pan with the veggies!) is topped with pillowy biscuits. And the biscuits are from a can, so that part is super easy. This is a family-friendly, filling meal that might soon be in your rotation, especially during the winter season.
Refrigerated biscuits: read the labels
While homemade biscuits are definitely the best, you don’t always have time to whip up a batch, especially on a busy weekday. Refrigerated biscuits are a great solution. However, like a lot of packaged foods, read the labels carefully. Most supermarkets carry more than just one brand, and nowadays you often can buy a more natural brand with fewer additives. Look for brands like Annie’s Homegrown or Immaculate Baking Co., and enjoy the convenience without all the chemicals.
How do I store leftovers?
Leftovers are great! They taste wonderful and keep well in the fridge. In an airtight container, they will keep for 3-4 days. You can also freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat the dish in the oven at 350°F for approximately 15 minutes.
Serving suggestions
At my house, chicken and biscuits is a whole meal: you’ve got protein, veggies, and bread all in one dish! However, you can definitely serve it with sides if you desire (or if you have hungry teens and need to stretch the main dish as much as possible!). Consider serving with applesauce, a Green Salad, or this make-ahead Broccoli-Raisin Salad. Keep dessert light and opt for a bowl of Vanilla Ice Cream topped with a spoonful of Strawberry Compote.
Chicken And Biscuits
Ingredients
- 3 1/2 tablespoons unsalted butter
- 1/2 large onion chopped
- 2 celery ribs finely chopped
- 1 carrot peeled and chopped
- 3 1/2 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups cooked chicken shredded
- 1 cup frozen peas
- 1 teaspoon fresh thyme chopped
- 3/4 teaspoon lemon juice
- Salt and pepper to taste
- 12 unbaked refrigerated biscuits
Instructions
- In a large skillet over medium heat, melt the butter and sauté the onion, celery, and carrots until softened, about 5 minutes.
- Sprinkle flour over the vegetables and stir to combine. Gradually add the chicken broth and cream, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Add the cooked chicken, frozen peas, thyme, and lemon juice to the skillet. Season with salt and pepper. Stir to combine and cook until everything is heated through, about 3 minutes.
- Preheat the oven to 375°F. Transfer the chicken mixture to a 9×13-inch baking dish. Arrange the biscuits on top of the filling.
- Bake in the preheated oven until the biscuits are golden brown and the filling is bubbly, about 30-35 minutes.
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