I still remember helping my mom in our tiny kitchen, flour dust on my nose and a warm feeling in my chest from smelling baked biscuits in the oven.
We’d gather fresh vegetables from the market down the road, then come home and laugh together while stirring everything in a big mixing bowl.
That memory still gives me a spark of comfort, and I want to share that same feeling with you.
This casserole packs chicken goodness, flaky biscuits, and colorful veggies. It’s like a big hug on a plate, full of cozy flavors and better-for-you ingredients.
TIPS FOR MAX FLAVOR AND NUTRITION
- Fresh Veggies: Grab what looks best at your local farm stand. If you find mushrooms or bell peppers, toss them in for added taste.
- Cooking Carrots and Celery: Try keeping them in slightly larger chunks so you get a tiny bit of crunch.
- Extra Herbs: If thyme’s not your thing, you can switch it with rosemary or parsley.
VARIATIONS OR SUBSTITUTIONS
- Dairy-Free: Use dairy-free milk and check that your biscuits are also dairy-free.
- Whole Wheat Flour: Swap in whole wheat flour for a bit more fiber.
- Low-Carb: Skip the biscuits and top with mashed cauliflower or a sprinkle of cheese, then bake.
- Gluten-Free: Use a gluten-free flour blend and pick up gluten-free biscuits (there are some tasty options in most grocery stores).
SERVING AND PRESENTATION
I like to let the casserole rest for 5 minutes so it’s easier to scoop. Serve it with a simple side salad or fresh fruit. The biscuits on top add a pretty finish, and you can brush them with a little melted butter if you feel fancy.
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Chicken and Biscuits Casserole
A cozy casserole packed with chicken, veggies, and topped with golden biscuits.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
• 1 pound boneless, skinless chicken breast, cut into bite-size chunks
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup diced onions (about 1 small onion)
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup diced celery (about 2-3 stalks)
• 2 cups low-sodium chicken broth
• 1 cup low-fat milk (or any milk you prefer)
• ¼ cup all-purpose flour
• 1 teaspoon dried thyme
• 1 cup peas (fresh or frozen, thawed)
• 8 small ready-to-bake biscuits (store-bought or homemade)
Instructions
Brown the Chicken
- I like to heat the olive oil in a large skillet over medium heat. When it’s warm enough, I toss in the chicken pieces and sprinkle on the salt and pepper.
- Cook until the chicken is lightly browned, about 5 minutes. Set the chicken aside for a moment.
Cook the Veggies
- In the same pan, add onions, carrots, and celery. If there’s not enough oil left, add a smidge more.
- Stir them around until they soften, roughly 5-7 minutes. I love how the onions get sweet and the carrots turn soft without losing their bright color.
Build the Sauce
- In a small bowl, whisk together the chicken broth, milk, and flour until there are no lumps.
- Pour that mixture into the pan with the veggies. Then add the dried thyme and peas. Let it bubble for a few minutes so it thickens up a bit.
Combine Everything
- Return the browned chicken to the pan. Stir well so the meat and veggies are coated in the creamy sauce.
- Taste it to see if you need more salt or pepper.
Transfer and Top
- Grease a 9×13-inch baking dish or something similar.
- Pour the chicken mixture into the dish. Place your biscuits on top, leaving a little space between them.
Bake
- Preheat your oven to 400°F (about 200°C).
- Slide the dish in and bake for about 20-25 minutes, or until the biscuits turn golden brown on top.
Notes
Great way to use fresh produce and keep a classic meal lighter. Leftovers reheat well for lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion out of 6
- Calories: Approx. 350
- Sugar: Around 5g
- Sodium: About 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
