If you’ve been searching for a cozy, comforting meal that feels like a warm hug on a plate, look no further than this Chicken and Biscuit Casserole with Vegetables Recipe. It’s the perfect blend of tender chicken, vibrant vegetables, and fluffy biscuits baked to golden perfection. This casserole not only fills your kitchen with a mouthwatering aroma but also combines simple pantry staples into a dish that feels special enough for a family dinner or a casual gathering with friends. Trust me, once you try it, it’ll become a beloved go-to for those evenings when you want something hearty and homey without fuss.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing its own magic to the dish. From the savory sautéed vegetables to the creamy sauce and that irresistible biscuit topping, each element is crucial for achieving the perfect texture, flavor, and color in this Chicken and Biscuit Casserole with Vegetables Recipe.
- 2 tablespoons butter: Adds richness and helps soften the vegetables beautifully.
- 2 tablespoons oil: Provides a perfect non-stick base for cooking the onions and celery evenly.
- 1 medium-large onion (finely chopped, about 1 heaping cup): Brings sweet, aromatic depth as it softens.
- 2 sticks celery (finely chopped, about 1 cup): Adds a fresh crunch and subtle earthiness to the filling.
- 3 cloves garlic (minced): Gives a wonderful savory punch without overpowering.
- 1 pound boneless chicken breast or thighs (cut into bite-sized pieces): The tender protein center of the dish.
- Salt & pepper (to taste): Simple seasoning that balances all the flavors perfectly.
- 1/2 cup flour: Essential for thickening the luscious sauce that coats everything.
- 1/2 cup white wine (or additional broth): Adds subtle acidity and depth, but broth works just as well.
- 2 cups chicken broth: Creates a savory base for the creamy sauce.
- 1 cup half-and-half (or whole milk): Ensures the filling is silky and rich without being too heavy.
- 1/2 teaspoon dried thyme: Infuses a gentle herbaceous note that complements the chicken perfectly.
- 1.5 cups frozen mixed vegetables (carrots and peas recommended): Add color, nutrition, and a bit of sweetness.
- 1 can refrigerated biscuits (or homemade biscuits cut into pieces): The crowning glory that bakes up golden and fluffy on top.
- Melted butter, chopped parsley, and lemon wedges (optional, for serving): Perfect finishing touches to brighten and garnish the casserole.
How to Make Chicken and Biscuit Casserole with Vegetables Recipe
Step 1: Sauté the Vegetables
Start by heating the butter and oil in an oven-safe skillet over medium heat. Add the finely chopped onion and celery, and cook them gently until softened but not browned, about 6 to 8 minutes. Toss in the minced garlic and sauté for an additional minute, letting those flavors mingle and fill your kitchen with warmth.
Step 2: Cook the Chicken
Now it’s time to introduce the diced chicken to the pan. Season lightly with salt and pepper, then cook for just 1 to 2 minutes — you want the outside to lose its raw look, but it doesn’t need to be cooked through at this stage since it will finish cooking in the oven.
Step 3: Add Flour and Deglaze
Turn the heat down to medium-low and sprinkle the flour evenly over the chicken and veggies. Stir continuously until there’s no dry flour left visible. Pour in the white wine or an extra half cup of chicken broth, stirring constantly until the mixture thickens and any browned bits on the skillet lift up, enhancing the flavor.
Step 4: Make the Creamy Sauce
Slowly add the chicken broth to the skillet while stirring to keep the sauce smooth and lump-free. Stir in the half-and-half, dried thyme, and frozen vegetables. Let everything simmer for 4 to 5 minutes until the sauce thickens beautifully. Taste and adjust salt and pepper as needed. Setting this filling aside to cool slightly will help the biscuit topping bake up with the perfect flaky texture later.
Step 5: Prepare the Biscuits
Preheat your oven to 400°F. Whether you’re using canned refrigerated biscuits or homemade ones, cut them into bite-sized pieces. This ensures every casserole bite has a lovely biscuit bite to match.
Step 6: Assemble the Casserole
Spread the biscuit pieces evenly over the chicken and vegetable filling in your skillet, leaving some gaps between pieces. Those spaces allow steam to escape while baking, which creates a lighter, fluffier biscuit crust.
Step 7: Bake Until Golden
Place the skillet in the preheated oven and bake for 20 to 25 minutes. You’ll know it’s ready when the biscuits have turned beautiful golden brown and the filling bubbles happily underneath. For an extra touch, brush the biscuits with melted butter as soon as you take the casserole out of the oven. Let it rest for 5 to 10 minutes before serving so the gravy can thicken up just right.
How to Serve Chicken and Biscuit Casserole with Vegetables Recipe
Garnishes
Sprinkling freshly chopped parsley adds a pop of green that lifts the dish visually and freshens each bite. A gentle brush of melted butter on the biscuits ensures every mouthful is decadently rich. Offering lemon wedges on the side invites diners to add a splash of brightness, cutting through the creaminess perfectly.
Side Dishes
This casserole is wonderfully hearty on its own, but if you want to round out the meal, a crisp green salad with a light vinaigrette or some roasted seasonal vegetables provide a refreshing counterpoint. A simple cucumber and tomato salad also pairs beautifully, adding both color and crunch.
Creative Ways to Present
For casual dinners, serve the casserole family-style straight from the skillet so everyone can dig in. To impress guests, plate portions individually in shallow bowls and garnish with a sprig of thyme or a small drizzle of herb-infused oil. You can also turn this into a layered bake by assembling the casserole in a casserole dish with neat biscuit rows for a pretty presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate. The casserole keeps well for 3 to 4 days, making it a great option for busy weeknight meals or a quick lunch snack.
Freezing
You can freeze this Chicken and Biscuit Casserole with Vegetables Recipe either before baking—just cover it tightly—or freeze the fully cooked leftovers. Wrap carefully to avoid freezer burn, and it will maintain its flavor and texture for up to 2 months.
Reheating
Reheat refrigerated or thawed leftovers in the oven at 350°F until warmed through, about 20 minutes. For speedy meals, microwaving works too but may soften the biscuit topping; a quick broil for a minute or two afterward crisps it back up beautifully.
FAQs
Can I use different vegetables in the casserole?
Absolutely! Feel free to swap in your favorite veggies like green beans, corn, or mushrooms. Just be mindful of cooking times and water content to keep the filling thick and flavorful.
What if I don’t have white wine for deglazing?
No worries at all. You can simply use extra chicken broth instead. It still adds great flavor and avoids any alcohol if you prefer to keep it kid-friendly.
Is it okay to use chicken thighs instead of breasts?
Yes! Chicken thighs are great for their tenderness and rich flavor. Just make sure to trim excess fat and cut them into similar-sized pieces so they cook evenly.
Can I make biscuits from scratch for this recipe?
You can definitely use homemade biscuits if you prefer. Just cut them into bite-sized pieces and follow the same steps. Homemade biscuits add an extra special homemade touch to the dish.
How can I make the casserole dairy-free?
To make a dairy-free version, substitute the butter with a plant-based alternative and use coconut milk or your favorite non-dairy milk in place of half-and-half. Just keep an eye on the sauce thickness and adjust flour or liquid as needed.
Final Thoughts
This Chicken and Biscuit Casserole with Vegetables Recipe is one of those reliable, feel-good dishes that everyone loves. It brings together comforting flavors and textures in a way that’s both satisfying and simple to make. Whether you’re feeding a hungry family or craving a cozy night in, this casserole delivers warmth and happiness by the forkful. Give it a try—you’ll soon see why it’s become such a cherished favorite in so many homes.
Print
Chicken and Biscuit Casserole with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This comforting Chicken and Biscuits casserole combines tender sautéed chicken and vegetables in a creamy thyme-infused sauce, all topped with golden baked biscuits. Perfect for a hearty family meal, this dish is made in one oven-safe skillet, allowing for easy preparation and cleanup. The flaky biscuits bake right atop the savory filling, creating a satisfying mix of textures and flavors.
Ingredients
Filling
- 2 tablespoons butter
- 2 tablespoons oil
- 1 medium-large onion, finely chopped (about 1 heaping cup)
- 2 sticks celery, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 pound boneless chicken breast or chicken thighs, cut into bite-sized pieces
- Salt & pepper, to taste
- 1/2 cup flour
- 1/2 cup white wine (or more chicken broth)
- 2 cups chicken broth
- 1 cup half-and-half (or whole milk)
- 1/2 teaspoon dried thyme
- 1.5 cups frozen mixed vegetables (carrots and peas recommended)
Topping
- 1 can refrigerated biscuits or 1 batch homemade biscuits, cut into bite-sized pieces
- Melted butter (optional, for brushing)
- Chopped parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Sauté vegetables: In a 3.5-quart oven-safe skillet, heat the butter and oil over medium heat. Add the chopped onion and celery, cooking gently for 6-8 minutes until softened but not browned. Stir in the minced garlic and cook an additional minute to release its aroma.
- Add chicken: Add the diced chicken pieces to the skillet. Season lightly with salt and pepper and cook for 1-2 minutes, just until the chicken’s exterior loses its raw appearance. The chicken does not need to cook through at this point.
- Add flour and deglaze: Lower heat to medium-low. Sprinkle the flour evenly over the chicken and vegetables, stirring until fully incorporated and no dry flour remains. Pour in the white wine (or substitute with 1/2 cup chicken broth) and stir continuously until the mixture thickens slightly.
- Make sauce: Gradually add the chicken broth while stirring to prevent lumps. Stir in the half-and-half (or whole milk), dried thyme, and frozen mixed vegetables. Simmer gently over medium heat for 4-5 minutes until the sauce thickens and the vegetables are heated through. Taste and adjust salt and pepper as needed. Remove from heat and allow the filling to cool slightly; this helps the biscuits bake with better texture.
- Prep biscuits: Preheat the oven to 400°F (205°C). Prepare biscuit topping by either cutting canned biscuits into bite-sized pieces or shaping homemade biscuit dough similarly.
- Assemble: Evenly distribute the biscuit pieces over the slightly cooled filling in a single layer, leaving small gaps between pieces to allow steam to escape during baking.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling. Remove from the oven and optionally brush the biscuit tops with melted butter. Let sit on the counter for 5-10 minutes before serving, allowing the gravy to thicken and flavors to meld.
Notes
- For a non-alcoholic option, replace the white wine with additional chicken broth.
- Cooling the filling prior to adding biscuit topping improves biscuit flakiness and prevents sogginess.
- Use refrigerated biscuits for convenience or make your own homemade biscuits for a more artisanal touch.
- Leaving gaps between biscuit pieces during assembly allows steam to escape and ensures they bake evenly.
- Resting the dish after baking enhances the thickness of the sauce and improves serving texture.
