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Cooked chicken and biscuit casserole in a casserole dish with a serving spoon.
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4.75 from 32 votes

Chicken and Biscuit Casserole

This Chicken and Biscuit Casserole is cozy, comforting, super versatile, and delicious enough to become a family favorite dinner.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American, Southern
Total Cost: $8.75 recipe / $1.46 serving
Servings: 6
Calories: 391kcal
Author: Marion Kirkpatrick

Ingredients

Casserole Base

  • 4 Tbsp salted butter, divided $0.60
  • 1 lb. ground chicken $4.49
  • 1/2 tsp red pepper flakes $0.05
  • 1 tsp rubbed sage $0.10
  • 1/4 tsp salt $0.02
  • 1/4 tsp black pepper $0.02
  • 1 yellow onion, diced $0.37
  • 2 cloves garlic, minced $0.16
  • 3 carrots, sliced $0.19
  • 3 stalks celery, sliced $0.48
  • 1 cup frozen corn $0.47
  • 2 Tbsp all-purpose flour $0.02
  • 1 1/2 cups chicken broth* $0.18

Biscuit Topping

  • 3 Tbsp salted butter, divided $0.45
  • 1/2 cup buttermilk $0.32
  • 2/3 cup all-purpose flour $0.12
  • 1 tsp baking powder $0.04
  • 1/2 tsp salt $0.02
  • 1/2 tsp granulated sugar $0.01
  • 1/4 tsp black pepper $0.02
  • 1/2 cup shredded cheddar cheese $0.62

Instructions

Casserole Base

  • Dice the onion; slice the carrots and celery; mince the garlic; and set the vegetables aside.
  • Add 1 Tbsp of butter to a deep-sided skillet and melt over medium heat. Add the ground chicken to the skillet and season with salt, pepper, red pepper flakes, and sage.
  • Let the chicken cook, stirring only occasionally to allow time for the chicken to brown. Once fully cooked, remove the chicken from the skillet with a slotted spoon, leaving the extra fat in the pan. If no fat remains, add an additional 1 Tbsp of butter.
  • After removing the chicken from the skillet, add the diced onion to the skillet. Saute until the onions are translucent. Add chopped carrots, celery, corn, garlic, and a pinch of salt and pepper. Saute the vegetables for about 5 minutes until the carrots are slightly soft.
  • Break the chicken into smaller pieces and add back to the skillet and stir to combine.
  • Add 2 Tbsp of butter and 2 Tbsp of flour to the skillet. Stir and cook this mixture for about 2 minutes, continuing to stir until the butter has melted and the flour is coating the vegetables.
  • Stir in the chicken broth, making sure to dissolve all of the flour and browned bits off the bottom of the skillet. Bring the broth to a simmer, at which point the broth will thicken slightly. Taste the mixture and adjust seasonings if necessary.
  • Remove the skillet from heat and transfer the mixture to a casserole dish. Set aside.

Biscuit Topping

  • Preheat the oven to 425°F.
  • Add the flour, baking powder, salt, pepper, and sugar to a medium bowl and whisk to combine. Sprinkle grated cheese into dry ingredients and toss to coat.
  • Melt 2 Tbsp of butter and stir it into the buttermilk. (It’s okay if the mixture curdles.) Fold the buttermilk mixture into the dry ingredients until just combined.
  • Drop dollops of the biscuit mixture evenly around the top of the casserole.
  • Cut 1 Tbsp of chilled butter into very small pieces and sprinkle over the biscuits.
  • Bake the casserole for about 25 minutes or until the biscuits are golden brown.

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillon to make our broth. If using a low-sodium broth you may need to add more salt to the casserole base for taste.

Nutrition

Serving: 1serving | Calories: 391kcal | Carbohydrates: 27g | Protein: 20g | Fat: 24g | Sodium: 709mg | Fiber: 3g