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This Chicken and Biscuits Casserole is made with tender chicken, a rich homemade sauce, and a mix of vegetables, all topped with fluffy, buttery biscuits. Instead of canned soup, it features a made-from-scratch creamy sauce that’s full of flavor. Pre-cooked chicken and frozen vegetables keep prep simple, while easy drop biscuits bake right on top, creating a golden, soft, and slightly crisp crust. Baked in a small dish, it’s the perfect size for two.
This small batch Chicken and Biscuits Casserole is rich, satisfying, and made from scratch. We use our easy Drop Biscuits recipe, and if you love biscuits, try our Butter Swim Biscuits too. This casserole is a great way to use leftover or rotisserie chicken, and any extra chicken can be used in Chicken Spaghetti or Chicken Tacos. No leftover chicken? Poach a chicken breast or two for a quick substitute.
Why You’ll Love This Recipe
- Quick and Easy: Using cooked chicken and frozen vegetables saves time without sacrificing flavor.
- Homemade and Flavorful: The creamy sauce is made from scratch, giving the casserole a fresh, rich taste.
- Small Batch Recipe: Baked in a small baking dish, this casserole serves two with no waste.
- Simple and Flexible: Made with basic ingredients and easy to adjust—leave out what you don’t like or swap in your favorites. Store-bought biscuits work too for a faster option.
This Chicken and Biscuits Casserole for two can be baked in a 5×7-inch, 6×6-inch, or a 7-inch round baking dish, making it ideal for two people to enjoy. Our version features a homemade creamy sauce for rich, comforting flavor. Pre-cooked chicken and frozen vegetables keep prep simple, while fluffy drop biscuits bake right on top, creating a golden, buttery crust. The result is a warm, satisfying meal with minimal effort.
Ingredients
If you have any ingredients leftover from this small Chicken and Biscuits Casserole recipe, check out our Leftover Ingredients Recipe Finder.
For the Casserole:
- Butter – Used for sautéing the vegetables and adding a rich, buttery flavor to the sauce.
- Onions – Brings a slightly sweet, savory depth to the dish.
- Mushrooms (baby bella/cremini) – Adds an earthy flavor and hearty texture. Although I prefer fresh mushrooms, jarred mushrooms can be used for convenience, or swap in celery for a different flavor. Leftover mushrooms? Try them in Mushroom Casserole or Chicken Marsala.
- Garlic: Adds depth and enhances the flavor of the dish.
- Kosher salt and black pepper – Seasons the dish and bring out the flavors of the other ingredients.
- Chicken broth – Forms the base of the creamy sauce and adds depth. Leftover broth can be used in Chicken Gumbo or Risotto.
- Heavy cream – Makes the sauce rich, thick, and velvety. Extra cream can be used in Chicken Divan or Fettuccine Alfredo.
- Sour cream – Adds a subtle tang and extra creaminess. Consider using leftover sour cream in a Twice Baked Potato Casserole or Corn Muffins.
- Italian seasoning – A blend of herbs that adds warmth and complexity to the sauce.
- Cooked chicken – Leftover or rotisserie chicken works great for this recipe. If you don’t have any on hand, poach or broil a chicken breast for a quick substitute.
- Frozen mixed vegetables – I often use a mix of peas, carrots, green beans, and corn, but you can use whatever frozen vegetables you have on hand. Leftover frozen vegetables can be used in Cottage Pie.
For the Biscuits:
- All-purpose flour – Provides structure for the biscuits.
- Baking powder – Helps the biscuits rise and stay fluffy.
- Granulated sugar – A small amount enhances the flavor.
- Salt – Adds flavor.
- Butter – Adds richness and helps to create a tender texture.
- Milk – Keeps the biscuits soft and moist.
Recipe Variations
- Cheesy Chicken and Biscuits – Use our cheddar biscuits recipe for a rich, cheesy topping. The biscuits bake up golden and fluffy, adding even more flavor to the casserole.
- Spicy Version – Add 1/8 teaspoon of cayenne pepper or a dash of hot sauce to the sauce. For more heat, mix in chopped jalapeños or crushed red pepper flakes.
- Turkey and Biscuits – Swap the chicken for cooked turkey, a great way to use up leftovers.
- Biscuit-Free – Leave off the biscuits and top with mashed potatoes for a chicken pot pie-style dish. You can also serve the filling over rice, buttered noodles, or toasted French bread.
How To Make Chicken And Biscuits Casserole
These step-by-step photos and instructions help you visualize how to make this small chicken casserole recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Preheat the Oven
- Preheat the oven to 400°F (200°C).
- Lightly butter a 5×7-inch baking dish and set it aside.
Make the Casserole
- Heat a 10-inch skillet over medium heat. Add butter and melt, then add onions and cook, stirring frequently, until translucent, about 2 minutes.
- Increase heat to medium-high and add mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, for 3 to 4 minutes. If the mushrooms start to stick to the pan, add a little more butter.
- Pour in the chicken broth and bring to a simmer.
- Stir in heavy cream and Italian seasoning, and bring to a simmer. Cook, stirring frequently, for 2 minutes. Add sour cream and stir until smooth. Continue cooking for 2 to 3 additional minutes until the sauce thickens.
- Stir in the chicken and frozen vegetables. Taste and add more salt if needed.
- Spoon the chicken mixture into the prepared baking dish.
Make the Biscuits
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add cold butter and use your fingers or a pastry blender to mix until the texture resembles coarse sand.
- Pour in milk and stir just until the dough comes together.
Assemble and Bake
- Drop the biscuit dough by rounded spoonfuls over the casserole, spacing evenly. Some filling may peek through.
- Bake for 15-17 minutes, until the biscuits are golden brown and cooked through. Let cool for a few minutes before serving. Enjoy hot!
Expert Tips
- Use the Right Baking Dish – A 5×7-inch, 6×6-inch, or 7-inch round baking dish works best for even cooking and the right biscuit-to-filling ratio.
- Don’t Overmix the Biscuit Dough – Stir just until combined to keep the biscuits light and tender. Overmixing can make them dense.
- Taste and Adjust Seasoning – Before adding the biscuits, taste the filling and adjust the salt or pepper if needed.
- Bake on a Rimmed Baking Sheet – This helps catch any spills and keeps your oven clean.
- Let It Rest Before Serving – The sauce will thicken as it cools, making it easier to serve. Let the casserole sit for about 5 minutes before digging in.
What To Serve With Chicken And Biscuits
This mini Chicken and Biscuits Casserole is a hearty meal on its own, but a fresh side can balance the richness. Here are a few great options:
- Brussels Sprouts Salad – A crisp, flavorful salad that adds a nice contrast to the creamy casserole.
- Tomato Salad – Juicy tomatoes with a light dressing for a fresh, tangy side.
- Ambrosia – A sweet, creamy fruit salad that makes a great side or dessert.
- Brown Rice – A simple, hearty option that soaks up the flavorful sauce.
Frequently Asked Questions
A 5×7-inch, 6×6-inch, or 7-inch round baking dish works best for this chicken and biscuits recipe. It keeps the filling from spreading too thin and ensures the biscuits cook evenly.
Yes. If using fresh vegetables, sauté them with the mushrooms until they soften slightly before adding the broth. You can use one chopped carrot, celery, or any other vegetables you have on hand.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.
Yes. To freeze, let the filling cool completely, then store it in an airtight container for up to 2 months. When ready to eat, thaw in the fridge and reheat.
Yes. Make the filling and store it in the fridge for up to a day in advance. When ready to bake, prepare the biscuit dough, assemble, and bake as directed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Chicken And Biscuits Casserole For Two
Equipment
Ingredients
For the Casserole
- 1 tablespoon butter
- ½ cup chopped onions
- ½ cup sliced mushrooms
- 2 cloves garlic -minced
- ¼ teaspoon kosher salt (or use ⅛ teaspoon regular salt)
- ¼ teaspoon coarsely ground black pepper
- ¾ cup chicken broth
- 6 tablespoons heavy cream
- ½ teaspoon Italian seasoning
- 4 tablespoons sour cream
- 2 cups cooked, diced or shredded chicken
- 1 cup frozen mixed vegetables
For the Biscuits
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 3 tablespoons cold butter cut into ¼ inch pieces
- ½ cup milk
Instructions
- Preheat the oven to 400°F (200°C).Lightly butter a 5×7-inch baking dish and set it aside.
Make the Casserole
- Heat a 10-inch skillet over medium heat. Add butter and melt, then add onions and cook, stirring frequently, until translucent, about 2 minutes.
- Increase heat to medium-high and add mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, for 3 minutes. If the mushrooms start to stick to the pan, add a little more butter.
- Pour in the chicken broth and bring to a simmer.
- Stir in heavy cream and Italian seasoning, and bring to a simmer. Cook, stirring frequently, for 2 minutes.
- Add sour cream and stir until smooth. Continue cooking for 2 to 3 additional minutes until the sauce thickens.
- Stir in the chicken and frozen vegetables. Taste and add more salt if needed.
- Spoon the chicken mixture into the prepared baking dish.
Make the Biscuits
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add cold butter and use your fingers or a pastry blender to mix until the texture resembles coarse sand.
- Pour in milk and stir just until the dough comes together.
Assemble and Bake
- Drop the biscuit dough by rounded spoonfuls over the casserole, spacing evenly. Some filling may peek through.
- Bake for 15-17 minutes, until the biscuits are golden brown and cooked through. Let cool for a few minutes before serving. Enjoy hot!
Notes
- Use the Right Baking Dish – A 5×7-inch, 6×6-inch, or 7-inch round baking dish works best for even cooking and the right biscuit-to-filling ratio.
- Don’t Overmix the Biscuit Dough – Stir just until combined to keep the biscuits light and tender. Overmixing can make them dense.
- Taste and Adjust Seasoning – Before adding the biscuits, taste the filling and adjust the salt or pepper if needed.
- Bake on a Rimmed Baking Sheet – This helps catch any spills and keeps your oven clean.
- Let It Rest Before Serving – The sauce will thicken as it cools, making it easier to serve. Let the casserole sit for about 5 minutes before digging in.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Good recipe.