Chicken And Biscuits Casserole For Two
This chicken and biscuits casserole is creamy, hearty, and topped with buttery drop biscuits baked until golden. Made with pre-cooked chicken and frozen vegetables, it’s quick to prep and perfect for two.
Servings: 2 servings
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
Serving: 1serving | Calories: 751kcal | Carbohydrates: 64g | Protein: 32g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1046mg | Potassium: 461mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6259IU | Vitamin C: 13mg | Calcium: 305mg | Iron: 4mg
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