Creamed Chicken and Biscuits Casserole

Creamed Chicken and Biscuits Casserole is a creamy comfort food casserole that combines your favorite tender chicken with fluffy biscuits into one of the best Chicken Casserole Recipes ever!

This creamy chicken and biscuits recipe will become one of your family’s favorite Chicken Recipes, as well as Southern Recipes!

Why You’ll Love This Recipe

• It’s a great way to use up leftover chicken or leftover turkey to make one of the best Main Dish Recipes.
• It makes a fabulous creamy chicken comfort food dish.
• It includes biscuits! (Need I say anymore?) Plus, it includes a biscuit recipe for this biscuit casserole!
• Made fresh from scratch without any cream of chicken soup!
• It includes tender chicken and biscuits in a creamy gravy!! I’m drooling just thinking about it!
• It is an easy chicken casserole that will be a family favorite!
• It’s a delicious casserole dish that makes an easy dinner recipe that the whole family will love!

Why This Recipe Works

• This is not a fly-by-night recipe. This is a tried and true recipe, one of many delicious recipes that uses simple ingredients and has been made for generations and passed down from one generation to the next. 
• Savory chicken with fluffy biscuits and a creamy sauce is a heavenly combination! It tastes so good that it will become one of your favorite meals!
• It’s similar to a chicken pot pie but with the biscuits cooked on top of the casserole instead of mixed in with it!
• Leftover Chicken and Biscuits are great for a busy night when you have little time to cook from scratch.

What You’ll Need

Equipment

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• Cutting Board
• Chef’s knife or Vegetable Chopper
• 9×13 Casserole dish
• Large Pot
• Large mixing bowl
• Pastry Blender

Ingredients

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Creamy Filling:

• Chicken broth or Chicken Stock – I like to use unsalted chicken broth, and that will allow me to control the amount of salt in the recipe. For a budget-friendly option, you could also use water and chicken bouillon instead of prepared chicken broth.
• Heavy Cream – For the creamiest gravy I recommend heavy cream. You could use half and half or whole milk, but it will not be as creamy.
• Butter – I highly recommend using real butter, not margarine, for the best flavor.
• Flour – I used all-purpose flour. This helps thicken the cream gravy.
• Onion – white or yellow – I like to use a white onion or yellow onion. 
• Carrots – You’ll need to dice up fresh carrots for the recipe. I don’t recommend canned carrots because they can get soggy after cooking.
• Celery – Chop up some fresh stalks of celery.
• Garlic – Use fresh and dice it, or buy pre-minced garlic to save time.
• Salt – Add salt to taste
• Pepper – I like to use freshly cracked black pepper for the best flavor.
• Worcestershire sauce – This is optional, but I think it adds great flavor.
• Thyme – If you have fresh thyme, by all means use it. If not, dried thyme works great.
• Nutmeg – Ground nutmeg is delicious in this recipe.
• Chicken – You’ll need shredded chicken. You could start with a store-bought rotisserie chicken and shred it, or prepare a Roast Chicken yourself and shred it. 
• Peas – You can use frozen peas or canned peas. Either will work well.

Biscuits

• Flour – I used all-purpose flour.
• Baking powder – Check the date to ensure the baking powder is fresh. 
• Buttermilk – If you don’t have buttermilk, you can mix one tablespoon of either lemon juice or white vinegar into one cup of regular milk.
• Cheddar cheese – I recommend grating a block of cheddar for the best taste and texture.
• Butter – Use real butter and not margarine for the best results.
• Parsley – Use dried parsley for the biscuits and fresh parsley for the garnish.
• Garlic powder – I like to use garlic powder instead of garlic salt to better control the salt in the recipe. I recommend reducing the added salt in the recipe if you use garlic salt.

How To Make Creamed Chicken and Biscuits Casserole

Filling:

1. Heat the oven to 350°.  Spray a 9×13-inch pan with cooking spray.
2. In a large pan, over medium heat on the stove, melt the butter.
3. Add and cook the onions, carrots, celery and garlic for about 4 minutes. 
4. Stir in the flour, salt, and pepper. 
5. Add the Worcestershire sauce, thyme, and nutmeg.
6. Whisk in the broth and heavy cream.
7. Add the chicken and peas and stir.
8. Pour into the prepared pan.
9. Bake in the preheated oven for 10 minutes.
10. Remove the pan from the oven, place the biscuits on the chicken, and bake for another 15 minutes.  
11. Gently lift a biscuit to ensure it has baked all the way through. 

Biscuits:

1. Combine the flour, baking powder, parsley, and garlic powder, then use a fork or pastry blender to cut the butter into the flour until it is very fine and completely coated with flour.  Add the cheese and stir.
2. Stir in ¾ cup buttermilk until a nice dough forms.  If the dough is too dry, add a little milk at a time until a nice dough forms.
3. Dust a counter with a little flour and roll the dough out. Cut with a large round cookie cutter or a glass.  

Recipe Tips

• You can bake the biscuits over the creamed chicken, or separately by themself.
• Be careful not to over-mix the biscuit dough, or it will get tough.

Variations

​Make Cheesy Biscuits instead of regular biscuits by adding grated cheese to the biscuit batter.

FAQs

More Chicken Casserole Recipes

• Easy Chicken Pot Pie Casserole
• Old Fashioned Chicken Noodle Casserole
• Chicken and Stuffing Casserole
• Instant Pot Broccoli Cheese Chicken and Rice Casserole
• King Ranch Chicken Casserole

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Recipe

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4 from 1 vote

Creamed Chicken and Biscuits
Casserole

Creamed chicken and biscuits is a classic comfort food dish that has been enjoyed for generations. This hearty and flavorful meal is made with tender chicken, carrots, and peas smothered in a creamy gravy, and served with fluffy and cheesy biscuits on the side. It is a perfect dish for a cozy family dinner or a comforting meal on a cold winter night.

Course Main Dishes

Cuisine American, Southern

Keyword Creamed Chicken and Biscuits, Creamed Chicken and Biscuits Casserole

Prep Time 35 minutes minutes

Cook Time 22 minutes minutes

Total Time 57 minutes minutes

Servings 6

Author Michele @ Flavor Mosaic

Ingredients

Filling

• 6 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 tablespoon minced garlic
• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/8 teaspoon nutmeg
• 2 1/2 cups chicken broth
• 1 cup heavy cream
• 4 cups chicken cooked and shredded
• 1/2 cup frozen peas

Biscuits

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon dried parsley
• 1/8 teaspoon garlic powder
• 6 tablespoons butter cut into small pieces
• 1/2 cup grated cheddar cheese
• ¾-1 cup buttermilk

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Instructions 

Filling:

• Heat the oven to 350°. Spray a 9×13-inch pan with cooking spray.
• Melt the butter in a large pan and cook the onions, carrots, celery and garlic for 4 minutes. Stir in the flour, salt, and pepper. Add the Worcestershire sauce, thyme, and nutmeg.
• Whisk in the broth and heavy cream and add the chicken and peas.
• Pour into the prepared pan and bake for 10 minutes.
• Remove and place the biscuits on the chicken and bake for another 15 minutes.
• Gently lift a biscuit to make sure it has baked all the way through.

Biscuits

• Combine the flour, baking powder, parsley, and garlic powder, then use a fork or pastry blender to cut the butter into the flour until it is very fine and completely coated with flour. Add the cheese and stir.
• Stir in ¾ cup buttermilk until a nice dough forms. If the dough is too dry, add a little milk at a time until a nice dough forms.

Notes

Tips:
You can bake the biscuits over the creamed chicken, or separately by themself.
Don’t over mix the biscuit dough or it will get tough.

Storage:
Store in an airtight container in the refrigerator for up to 5 days.