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This Chicken and Biscuits Casserole features tender chicken, a creamy homemade sauce, and vegetables, all topped with buttery drop biscuits. Pre-cooked chicken and frozen vegetables make prep easy, and it bakes in a small dish, perfect for two.
Featured Comment
“Very tasty! Rich creamy sauce and flaky biscuit topper.”
– Mary
Why You’ll Love This Recipe
- Quick to Make: Cooked chicken and frozen vegetables save time.
- Big Flavor: Made with a rich, homemade creamy sauce.
- Serves Two: Bakes in a small dish with no leftovers.
- Easy Prep: Simple steps with everyday ingredients.
- Adaptable: Use what you have or take shortcuts like store-bought biscuits.
I used to make a big chicken and biscuits casserole for my whole family, but now that it’s just my husband and me at home, I’ve scaled it down to a size that fits our life.
This smaller version gives us all the comforting flavor we love without the extra portions. Baked in a 5×7-inch dish (or similar size), it’s the perfect amount for a hearty, satisfying meal without an abundance of leftovers.
What I love most about this recipe is how simple it is to pull together while still tasting like something you spent all afternoon making. The creamy sauce is homemade, the filling is hearty, and those buttery drop biscuits bake up golden right on top. It’s one of those meals that feels special but doesn’t take much time, and I think you’re going to love it just as much as we do.
This small Chicken and Biscuits Casserole is made from scratch with our easy small batch drop biscuits for a comforting, homemade meal. It’s great with leftover or rotisserie chicken, and any extras can be used in single serving chicken spaghetti or small batch chicken tacos. No leftovers? Just poach a chicken breast for a quick substitute.
Ingredients
If you have any ingredients leftover from this small Chicken and Biscuits Casserole recipe, check out our Leftover Ingredients Recipe Finder.
Casserole Ingredients
- Mushrooms (baby bella/cremini) – Brings an earthy flavor and hearty texture. Fresh mushrooms work best, but jarred can be used for convenience. Swap in celery for a different flavor. Leftover mushrooms? Try them in a small mushroom casserole or chicken marsala for one.
- Chicken broth – Forms the base of the sauce and adds depth. Leftover broth can be used in chicken gumbo for one or a single serving of risotto.
- Heavy cream – Makes the sauce rich and velvety. Extra cream is great for chicken divan for one or fettuccine alfredo for one.
- Sour cream – Adds a subtle tang and extra creaminess. Leftovers can be used in a small twice baked potato casserole or small batch corn muffins.
- Cooked chicken – Leftover or rotisserie chicken works well or bake a single chicken breast.
- Frozen mixed vegetables – I typically use a mix of peas, carrots, green beans, and corn, but any frozen vegetables work. You can also use fresh vegetables, just sauté them with the mushrooms until they soften slightly before adding the broth. Try one chopped carrot, celery, or any other vegetables you have on hand. Leftovers can go into single serving cottage pie.
See recipe card below for a full list of ingredients and measurements.
Biscuit Ingredients
Recipe Variations
- Cheesy Chicken and Biscuits: Use our small batch cheddar biscuits for a rich, cheesy topping that bakes up golden and fluffy.
- Spicy Version: Add 1/8 teaspoon of cayenne pepper or a dash of hot sauce to the sauce. For extra heat, mix in chopped jalapeños or red pepper flakes.
- Turkey and Biscuits: Swap the chicken for cooked turkey, a great way to use up leftovers.
- Biscuit-Free: Skip the biscuits and top with a small batch of mashed potatoes for a chicken pot pie-style dish. The filling also works over cooked rice, buttered noodles, or homemade french bread.
How To Make Chicken And Biscuits Casserole
These photos and instructions help you visualize how to make this small chicken casserole recipe. See the recipe card 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 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. Set aside for later.
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.
- 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:
- Small Batch Brussels Sprouts Salad: A crisp, flavorful salad that adds a nice contrast to the creamy casserole.
- Fresh Tomato Salad: Juicy tomatoes with a light dressing for a fresh, tangy side.
- Small Batch of Ambrosia: A sweet, creamy fruit salad that makes a great side or dessert.
- Baked Brown Rice: A simple, hearty option that soaks up the flavorful sauce.
Frequently Asked Questions
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:
If you’ve tried this Chicken and Biscuits Casserole recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Chicken And Biscuits Casserole For Two
Equipment
Ingredients
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
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
Instructions
- Preheat the oven to 400°F (200°C).Lightly butter a 5×7-inch baking dish and set it aside.
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. Set 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.
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.
Very tasty! Rich creamy sauce and flaky biscuit topper. I’ve made several of your recipes and have not been disappointed
Excellent easy recipe. I had to laugh, a week or so ago my daughter told me she was making chicken pot pie for dinner and I thought that’s a good idea but I don’t want to mess around with a pie crust. And and so what shows up in my inbox just two days later? Your chicken and biscuits recipe. Are you hacking into my emails? Spooky! Anyway instead of biscuits I use a package of Pillsbury crescent rolls and let them flat putting half in the bottom of my 8×8 baking pan pre-baked for 10 minutes added the sauce and put the other half flat on top. Turned out great. What I like is your use of spices and your recipes. In this case the Italian seasoning was perfect. Thank you
Sounds like perfect timing—maybe I do have secret recipe-reading powers! 😉 I love how you made it your own with the crescent rolls, and prebaking the bottom layer was a great idea. I’m so glad you enjoyed it, and I completely agree—the Italian seasoning adds just the right touch. Thanks for sharing!
Can I half this recipe? I have a small freezer and I do not want to eat it for a week nor freeze part of it. If yes, what size of pan would I use?
Thank you
You can halve the recipe, but finding the right baking dish might be tricky. A 5×5-inch dish could work, but the liquid won’t come up as high, and there may not be enough biscuits to fully cover the top. This recipe is designed to serve two, so you may find that it may not last as long as you think. If you’re open to freezing, it stores well—just let the filling cool completely, then transfer it to an airtight container for up to 2 months. That way, you’ll have a quick and easy meal for another day.
Good recipe.