Small Batch Chicken And Biscuits Casserole
This small batch chicken and biscuits casserole is a dinner for one or two made with easy, everyday ingredients. The creamy chicken filling and soft drop biscuits are both made from scratch.
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
- Heat the oven to 400°F (200°C). Butter a 5x7-inch baking dish and set it aside.
Make the biscuits
- Whisk together the flour, baking powder, sugar, and ½ teaspoon salt in a bowl.
- Cut in the 3 tablespoons cold butter with your fingers or a pastry blender until the mixture looks like coarse sand.
- Stir in the milk just until the dough comes together, then set it aside.
Make the casserole
- Melt 1 tablespoon butter in a 10-inch skillet over medium heat, then add the onions and cook until translucent, about 2 minutes.
- Raise the heat to medium-high. Add the mushrooms, garlic, ¼ teaspoon salt, and the pepper, and cook until the mushrooms soften, 3 to 4 minutes.
- Pour in the broth and bring to a simmer.
- Stir in the cream and Italian seasoning and bring to a simmer, then cook, stirring frequently, for 2 minutes.
- Add the sour cream and stir until smooth, then cook until the sauce thickens, 2 to 3 minutes.
- Stir in the chicken and frozen vegetables, then taste and add more salt if needed.
Assemble and bake
- Spoon the filling into the prepared baking dish.
- Drop the biscuit dough over the top in rounded spoonfuls, spacing them evenly. Some filling will peek through.
- Bake until the biscuits are golden and cooked through, 15 to 17 minutes. Let it rest a few minutes before serving.
Notes
Use the right size dish: A 5x7-inch, 6x6-inch, or 7-inch round dish gives you the right biscuit-to-filling ratio. A bigger dish spreads the filling too thin, and a smaller one can overflow.
Thicken the sauce before you add the biscuits: The sauce should be thick enough to coat the back of a spoon. A thick filling holds the biscuits up so their bottoms cook through instead of turning gummy.
Keep the biscuit mounds small: Drop the dough in small, evenly spaced spoonfuls. Small mounds bake through by the time the tops turn golden, where large ones can stay raw in the middle.
Don't overmix the biscuit dough: Stir just until it comes together. Overmixing works the flour too much and makes the biscuits tough.
Set the dish on a rimmed baking sheet: A small dish this full can bubble over as it bakes. The sheet catches drips and makes the dish easier to move in and out of the oven.
Let it rest before serving: Give the casserole about 5 minutes out of the oven. The sauce thickens as it cools, so it holds together on the plate.
If doubling this recipe, bake in an 8x8-inch baking dish.
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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