Description
This creamy, comforting chicken casserole topped with buttery biscuits will be your new go-to dinner recipe that has the whole family running to the table.
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced (about 1 pound)
- 2 tablespoons olive oil or butter
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 1 cup shredded cheddar cheese
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
Instructions
- Preheat oven to 375°F (190°C). Ensure chicken is cooked and shredded or diced into bite-sized pieces.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-6 minutes.
- Add garlic, thyme, and rosemary, stirring for 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir continuously for 1-2 minutes. Gradually add chicken broth while whisking, then add heavy cream. Simmer for 3-4 minutes until thickened.
- Fold in chicken, peas, corn, salt, pepper, and fresh parsley. Stir until well combined and heated through, about 2 minutes.
- Combine melted butter with garlic powder and dried parsley in a small bowl. Arrange biscuits evenly on top of the chicken mixture, brush with seasoned butter, and sprinkle with cheddar cheese.
- Bake for 20-25 minutes until biscuits are golden brown and filling is bubbling. Let rest for 5 minutes before serving.