Creamy Cheddar Chicken and Biscuits Casserole Recipe is an easier and quicker (and maybe even MORE delicious) version of a Chicken Pot Pie! You’ll find this being a go-to recipe in your dinner rotation! It’s so easy, so quick and so delicious, it’s a total win every time!
Chicken and Biscuits is one of the all-time comfort classic recipes and it is a delicious neighbor/friend/cousin of Chicken Pot Pie! And this fun and delicious spin on a classic dish of creamy chicken and biscuits casserole is incredibly easy and delicious! It’s a comforting meal your whole family will ask for again and again! It’s quick, it’s easy, and best of all, it only dirties up one baking dish and one mixing bowl!
Creamy Cheddar Chicken and Biscuits Casserole Recipe Ingredients:
Creamy Chicken Filling Ingredients:
- 4 Tablespoons butter
- 1/3 cup flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 2 cups cooked, cubed chicken
- 2 cups frozen mixed veggies
- 1/2 teaspoon thyme
- Salt and Pepper to taste (at least 1/2 teaspoon each)
Cheddar Biscuit Topper Ingredients:
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup melted butter (1 stick)
- 1 cup milk
- 2 cups shredded, sharp cheddar cheese
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- Oven-proof skillet – I highly recommend this one from the Ayesha Curry Home Collection. If you want the one I’m using in this recipe, it’s actually a Le Creuset Braising Pan. And it is EXPENSIVE. It’s not for everyone. But it’s my favorite pan in the entire house, and I use it all the time. Mine was a gift, but if something happend to it tomorrow, I’d RUN to the store to replace it. I couldn’t do without it for sure. If you aren’t particular about the color you get, you can find some great sales online and in stores like Marshalls or Home Goods.
- Pot Holders – this dish is HOT. Particularly coming out of the oven! I have these Kitchen Aid oven mitts and they are my absolute favorite.
- Wooden Spoon Set – For mixing and serving this dish. I have this set and I love it!
Cooking Instructions for Creamy Cheddar Chicken and Biscuits
First, use a large skillet or a pot/pan that can transfer to the oven if possible, to keep this a one-pot meal. It makes for easy clean-up later! A shallow (or even a not so shallow) Dutch oven will also work beautifully for this meal.
In the pan, heat the butter and melt over medium-high heat. Once melted, whisk in the 1/3 cup of flour and let cook together, stirring constantly, for about 2 minutes. This makes a thick white paste that will turn into our creamy sauce momentarily!
Add in chicken broth and milk and mix well. You really want to use 2% or whole milk for this dish. Skim milk just doesn’t make the creamy gravy we want here. You need a little fat for this chicken gravy!
Once combined, bring this milk and chicken broth mixture to a gentle boil over medium heat.
Want to up your game and make this recipe even more delicious and decadent? Substitute 1/2 cup of the milk for heavy cream. Delicious!
Once combined, add in the cooked chicken, mixed veggies and thyme, salt, and pepper. I’ve suggested a 1/2 teaspoon of salt and pepper, but take a few tastes and add additional salt and pepper as needed to your taste.
Bake the chicken mixture in the oven for 15 minutes at 400*. If you think there’s any chance your filling could run over the top of your dish, save some oven clean-up and just put your dish on top of a baking sheet in the oven to save any spill clean-up.
While the filling is baking, mix all ingredients for the biscuit topper together in a medium bowl. All the biscuit ingredients will mix together super easily if all the mixings are at room temperature. I put all the dry ingredients in the bowl and mix together and then add in the butter and milk to mix together. Then I add the cheese!
Want to add a little extra tang? Instead of 1 cup of milk, do a 1/2 cup milk and 1/2 cup sour cream for a little something extra in your biscuits!
Take pan out of oven, and put the biscuit topping on top in a single layer, in roughly 1/4 cup-size dollops. I just put a heaping spoon of the mix all around the top of the filling.
Put back in the oven and bake for an additional 20 minutes. You want the tops of the biscuits to be golden brown, but if your biscuit tops are getting too browned on top, simply slip a piece of aluminum foil loosely over the top of the dish to let your biscuits keep cooking inside and on the bottoms, but not get any browner on top. The last thing you want is burned biscuit topping on this delicious dish!
I don’t like cheese — can I omit the cheese and just have plain biscuits?
Of course you can! Make it however you like! I have to say though, I am not a huge cheese person myself and I do love these cheesy biscuits on top of the filling.
Can I just use vegetables I have on hand instead of frozen vegetables?
For sure! It’s an excellent way to use up all the bits and pieces of vegetable leftover in your crisper! I’d just recommend giving them a quick saute before you add them to the mixture. Don’t cook them all the way through necessarily, but you’ll want to let them get started cooking before you put them in the mix to bake.
I’m really not a biscuit person, what else can I use for the topping?
Hey – I get it. Biscuits aren’t for everyone! There are tons of substitutions you could put on top of the filling mixture! You could put a sheet of thawed puff pastry on top! Or pie crust dough, either storebought or homemade. Pizza dough would also work well here. If you totally cover the top of the filling, I’d recommend cutting a few holes in the topper to allow for venting while it’s cooking. And you may have to adjust your baking time based on your new topper’s baking directions.
I like to serve this dish with some green vegetables or a big green salad as a side dish. You’ve already got some frozen vegetables in the mix, but it can’t hurt to add a few more to the plate! If I’m doing more warm veggies, then I like to serve it with green beans or with frozen peas (all warmed up and delicious, of course!). This is one of those hearty dishes that is a complete meal all on its own with no side dishes as well if that’s your preference! My personal favorite is to serve with a big green salad. It feels fresh and crisp next to the warm chicken casserole.
Frequently Asked Questions
What kind of chicken are you using?
In this recipe, I’ve used leftover roasted skinless chicken breasts that I cubed up. I always try to make extra chicken breasts whenever I make them because leftover chicken breasts are SO versatile! But you could use whatever kind of chicken you’d like. Shredded chicken is delicious for this creamy filling too. A store-bought rotisserie chicken would work beautifully too and it’s a real time saver! Just pull all the meat off the chicken pieces and you are ready to go.
Can I make extra biscuits?
Sure! This recipe has the right amount of biscuits for the filling, but if you like more filling and less biscuit, or vice versa, feel free to adjust accordingly! Or double the recipe and freeze some for later!
Can I use pre-made biscuit mix?
Yes! Just mix according to package directions and add in the cheddar cheese when mixed together! It’s delicious! The only recommendation I would make is if you feel like your dough is too thick or dry after you add the cheese into the mixture, you may want to add a dollop or two of milk and mix to get to a drop biscuit dough consistency.
Can I make this recipe ahead of time?
For sure! What I’d suggest though keeping the biscuit dough and chicken pie filling separate until you are ready to bake the chicken and biscuits. You could totally make this the night before while you are cooking dinner and have it ready to assemble and bake for the next night! Or make it in the morning when things are quiet and then just pop it in the oven that night for dinner. I love a make-ahead recipe like that!
Can you use Cream of Chicken Soup for the filling?
You totally can! If you don’t want to fool with making the creamy sauce, just use a can of Cream of Chicken soup and a cup of milk. Cream of chicken soup is condensed, so fill the empty can with milk for your measuring and add it to the mixture to make it creamy and delicious.
Can I just make this recipe in a casserole dish?
You absolutely can! I use my heavy oven-proof skillet to save a little time on clean-up. Plus, it’s my favorite pan of all time. But if you don’t have an oven-proof skillet, then it’s no problem at all. Make the filling in your skillet and then transfer it to a casserole dish, easy peasy.
What vegetables can I use in this recipe?
You can literally use any vegetables you’d like in this recipe! I used a bag of frozen mixed veggies for the sake of time. But you can use whatever you have on hand! If you are using raw vegetables, I’d recommend chopping them into small cubes and cooking them partially before including them in the mix. It’s super easy to add this step into the recipe. At the beginning of step 2, simply melt butter add the chopped vegetables to the skillet, and let them saute together until they begin to soften. Then proceed with the recipe as planned!
The biscuits in this recipe are essentially drop biscuits. I LOVE a drop biscuit because you don’t have to roll the dough and get the biscuit cutters out! Homemade biscuits are wonderful and amazing, but it just takes so much time to roll and cut them out! Drop biscuits recipes are such a time saver! Here are some other amazing drop biscuit recipes to try out when you need a quick biscuit!
- NY Times Drop Biscuits from The New York Times
- Copycat Red Lobster Cheddar Bay Biscuits from Damn Delicious
- Cheddar, Bacon and Chive Drop Biscuits from Completely Delcicious
- Cinnamon Sugar Drop Biscuits from a Spicy Southern Kitchen
Wrap Up – Creamy Cheddar Chicken and Biscuits Casserole Recipe
Comfort food recipes are so delicious to cook for your family. This easy dinner recipe is essentially a biscuit casserole, and it’s so delicious your family will ask for it again and again. It’s easy enough to make on a weeknight and fancy enough to make when guests come over, too! I love that the total time for cooking is under an hour, and it has some oven time so that I have time to put the kitchen back to rights while it’s cooking.
Creamy Cheddar Chicken and Biscuits Casserole Recipe
- 1 heavy oven-proof skillet
Creamy Chicken Filling Ingredients
- 4 Tablespoons butter
- 2 cups chicken broth
- 1½ cups whole milk or 2% milk
- 2 cups cooked chicken shredded or cubed
- 2 cups frozen mixed vegetables
- ½ teaspoon thyme fresh or dried
- ½ teaspoon salt
- ½ teaspoon black pepper
Cheddar Biscuit Topping Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- ½ cup melted butter 1 stick
- 1 cup whole milk 2% is fine too
- 2 cups sharp cheddar cheese shredded
- First, use a large skillet or a pot/pan that can transfer to the oven if possible, to keep this a one-pot meal.
- In the pan, heat the butter and melt over medium-high heat.
- Once melted, whisk in the 1/3 cup of flour and let cook together, stirring constantly, for about 2 minutes.
- Add in chicken broth and milk and mix well. Once combined, bring this milk and chicken broth mixture to a gentle boil over medium heat.
- Once bubbling, add in the cooked chicken, mixed veggies and thyme, salt and pepper. I've suggested a 1/2 teaspoon of salt and pepper, but take a few tastes and add additional salt and pepper as needed to your taste.
- Bake the chicken mixture in the oven (Uncovered) for 15 minutes at 400*. If you think there's any chance your filling could run over the top of your dish, save some oven clean-up and just put your dish on top of a baking sheet in the oven to save any spill clean-up.
- While the filling is baking, mix all ingredients for the biscuit topper together in a medium bowl. All the biscuit ingredients will mix together super easily if all the ingredients are at room temperature. I put all the dry ingredients in the bowl and mix together and then add in the butter and milk to mix together. Then I add the cheese!
- Take pan out of oven, and put the biscuit topping on top in a single layer, in roughly 1/4 cup-size dollops. I just put a heaping spoon of the mix all around the top of the filling.
- Put back in oven and bake for an additional 20 minutes. You want the tops of the biscuits to be golden brown, but if your biscuit tops are getting too browned on top, simply slip a piece of aluminum foil loosely over the top of the dish to let your biscuits keep cooking inside and on the bottoms, but not get any more brown on top.
- At the end of the 20 minutes (or when your biscuits are cooked through, remove from oven and let the dish cool and set up for a few minutes before serving.
If you like this recipe, you’ll love these:
- One-Pot Tuscan Chicken Gnocchi Bake
- Easy One-Pot Cheesy Meat Bake
- Blackberry Pork Tenderloin
- The Best Homemade Lasagna