Description
This Chicken and Biscuit Casserole is a comforting, hearty dish featuring seasoned ground chicken cooked with sautéed vegetables in a creamy sauce, topped with fluffy cheddar cheese biscuits baked to golden perfection. Perfect for a family dinner, it combines the savory flavors of sage and red pepper flakes with tender carrots, celery, and corn, all finished with a crispy biscuit topping that adds warmth and a satisfying texture.
Ingredients
Scale
Chicken and Vegetable Mixture
- 4 tablespoons salted butter, divided
- 1 lb ground chicken
- ½ teaspoon red pepper flakes
- 1 teaspoon rubbed sage
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 cup frozen corn
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
Biscuit Topping
- 3 tablespoons salted butter, divided
- ½ cup buttermilk
- â…” cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 1 tablespoon chilled salted butter (for topping, cut into small pieces)
Instructions
- Prepare Vegetables: Dice the onion, slice the carrots and celery, and mince the garlic. Set these vegetables aside for later use in the recipe.
- Brown Chicken: Heat 1 tablespoon of butter in a deep-sided skillet over medium heat. Add the ground chicken, seasoning it with salt, black pepper, red pepper flakes, and rubbed sage. Cook the chicken, stirring occasionally to allow browning, until fully cooked. Remove the chicken from the skillet with a slotted spoon, leaving any rendered fat in the pan. If there is no fat left in the skillet, add another tablespoon of butter.
- Sauté Vegetables: Add the diced onion to the skillet and sauté until translucent. Then add the sliced carrots, celery, frozen corn, minced garlic, and a pinch of salt and pepper. Cook the vegetables for about 5 minutes, or until the carrots begin to soften.
- Make Sauce: Break the browned chicken into smaller pieces and return it to the skillet with the vegetables. Add 2 tablespoons of butter and 2 tablespoons of flour, stirring constantly to coat the mixture evenly. Cook for about 2 minutes to cook off the raw flour taste. Gradually stir in the chicken broth, scraping up any browned bits from the pan. Bring the mixture to a simmer and cook until slightly thickened. Taste and adjust seasoning as needed.
- Assemble Casserole: Remove the skillet from heat and transfer the chicken and vegetable mixture into a casserole dish. Set aside while preparing the biscuit topping.
- Preheat Oven and Make Biscuit Topping: Preheat the oven to 425°F (220°C). In a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, and black pepper. Toss the shredded cheddar cheese into the dry ingredients to coat. Melt 2 tablespoons of butter and stir into the buttermilk. Fold the buttermilk mixture into the dry ingredients until just combined, being careful not to overmix.
- Top Casserole: Drop spoonfuls of the biscuit dough evenly over the chicken mixture in the casserole dish. Cut 1 tablespoon of chilled butter into small pieces and scatter over the tops of the biscuit dollops.
- Bake: Bake the casserole in the preheated oven for about 25 minutes, or until the biscuit topping is golden brown and cooked through.
Notes
- For a spicier dish, increase the red pepper flakes to 1 teaspoon or add chopped jalapeño peppers to the vegetable mix.
- Use freshly grated cheddar cheese for best melting and flavor.
- If buttermilk is not available, substitute with milk plus 1 tablespoon of vinegar or lemon juice, let sit 5 minutes.
- Make sure not to overmix the biscuit dough to keep the topping light and fluffy.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
