Description
This hearty Chicken and Biscuits casserole combines tender shredded chicken, sautéed mushrooms, and a medley of mixed vegetables in a creamy, flavorful sauce, topped with easy drop biscuits that bake to golden perfection. Perfect for a comforting family dinner, this dish balances rich textures and wholesome ingredients in one satisfying meal.
Ingredients
Chicken Filling
- 1 1/2 tablespoons extra-virgin olive oil (divided)
- 8 ounces sliced baby bella (cremini) mushrooms
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 2 1/2 cups milk (nonfat, unsweetened almond, 1%, 2%, or whole milk all work well)
- 2 cups cooked and shredded boneless, skinless chicken breasts (about 8 ounces or 2 small breasts)
- 1 (16-ounce) bag frozen mixed vegetables (carrots, peas, and green beans blend)
- 1 tablespoon chopped fresh thyme
Biscuits
- 1 prepared Easy Drop Biscuits batter (leave unbaked)
Instructions
- Preheat and prepare dish: Preheat the oven to 400 degrees F. Lightly coat an 8×10 or similar 2 1/2-quart casserole dish with nonstick spray and set aside.
- Sauté mushrooms: Heat a large dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the olive oil. Once hot but not smoking, add the sliced mushrooms. Cook for 8 minutes, stirring occasionally, until the mushrooms begin to brown. Add garlic powder, kosher salt, and black pepper, then cook for an additional 3 minutes until the mushrooms brown more deeply.
- Create roux and thicken sauce: Sprinkle the flour evenly over the mushrooms and drizzle in the remaining 1/2 tablespoon of olive oil. Stir and cook for 1 to 2 minutes until the flour is light golden and no white bits remain. Slowly pour in the milk while stirring with a whisk. Bring the mixture to a low, gentle boil, whisking constantly and scraping any brown bits from the bottom. Continue cooking and whisking for about 7 minutes until the sauce thickens and reduces by roughly half. Then, turn off the heat.
- Add chicken and vegetables: Stir the shredded chicken, frozen mixed vegetables, and chopped fresh thyme into the thickened sauce. Taste and adjust seasoning with additional salt and pepper as needed. Spoon the chicken and vegetable mixture into the prepared casserole dish.
- Add biscuit topping: Drop the prepared biscuit batter by rounded spoonfuls evenly over the surface of the chicken mixture, allowing some filling to peek through between the biscuit dollops.
- Bake and serve: Bake in the preheated oven for 25 to 30 minutes until the biscuits are golden brown and fully cooked through. Let cool for a few minutes before serving hot.
Notes
- You can substitute the mixed frozen vegetables with fresh vegetables if desired, adjusting the cooking time accordingly.
- Nonfat, 1%, 2%, or whole milk all work well, but whole milk will yield a richer, creamier sauce.
- Easy Drop Biscuits can be made from scratch or a biscuit mix; just ensure the batter remains unbaked before topping the casserole.
- To make it dairy-free, use unsweetened almond milk and a vegan biscuit recipe.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.