Chicken Biscuit Casserole
Submitted by mpense
Tender chicken, carrots, peas, and mushrooms simmer in a thick broth gravy then bake under a golden blanket of buttermilk biscuits. Freezer-friendly comfort food the whole family will love.
YIELD
4 servingsPREP
15 minCOOK
65 minREADY
80 minThis is the kind of meal that makes the whole house smell like Sunday dinner at Grandma’s, even on a random Tuesday.
Chunky vegetables and cubed chicken simmer together in a savory broth that thickens into a gravy-like filling, then get tucked under a layer of buttermilk biscuits that puff up golden and flaky in the oven.
The best part? You can assemble the whole thing ahead and freeze it for those nights when cooking feels like too much.
Just thaw, top with biscuits, and bake until it’s bubbling and the biscuits have that irresistible crackly top.
Kitchen Tips
- Use leftover rotisserie chicken for a head start. Shred or cube it and skip the cooking step entirely.
- Add the cornstarch slurry slowly and stop when you hit a gravy-like thickness. You may not need it all.
- For scratch biscuits, drop the dough in rough spoonfuls on top. They don’t need to be pretty; rustic is the whole point.
Ingredients
Directions
Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes.
Add cubed chicken meat and peas; simmer 5 minutes more.
Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy.
Remove from heat; cool.
To freeze: pour into round casserole dish (2-qt capacity).
Cover with aluminum foil; flash freeze, then wrap in jumbo freezer bag.
To prepare: thaw casserole before cooking.
Place in 400-degree oven for 25 minutes.
Remove from oven and place uncooked biscuits (either from tube or scratc) in slightly-overlapping circles on top of casserole.
Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are cooked.
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