Hearty, filling and so comforting, this chicken biscuit bake is a true family favorite. Simple to make and so delicious to eat!
Chicken Casserole with Biscuits
If you are looking for a big bite of delicious, I’ve got you covered with this chicken biscuit bake.
A rich chicken stew is topped with homemade biscuits for a super comforting family meal that everyone will love.
Be sure to try my Chicken and Dumplings too!
Why You’ll Love this Chicken Biscuit Bake Recipe:
- Easy: Because this casserole is oven baked, the hands on cooking time in minimal.
- Kid friendly: If you have picky eaters in your house, this chicken biscuit bake is a great option!
- Make ahead: These chicken and biscuits are a great meal that you can make ahead of time and enjoy a couple of times throughout the week.
How to make chicken biscuit bake
Be sure to see the recipe card below for full ingredients & instructions!
- Brown the chicken in a skillet and place in a baking dish.
- Pour in the broth and cooking sherry and deglaze. Add the seasonings.
- Pour in the cornstarch slurry to thicken.
- Add the vegetables to the chicken and pour over the broth mix.
- Bake.
- Add the biscuit dough to the cooked chicken, cook til brown and serve.
What’s the best cut of chicken to use?
You can use either chicken breasts or thighs in this biscuit bake, both work well. Because the chicken breast is cooked in stock it doesn’t fry out, and thighs add a great flavor.
How long does it keep?
This chicken biscuit bake will keep well covered in the fridge for up to 4 days. Reheat it at 350F for around 20 minutes to warm it through to serve.
This is a great recipe to serve one night and enjoy a few days later for a super simple dinner.
What do you serve it with?
These chicken and biscuits are a great meal all by themselves, with veggies, protein and carbs it will leave you feeling full and satisfied. They are also great to serve with your favorite veggie and potato sides.
Recipe Tips and Notes
- If you’d like to save time, you can use a biscuit mix instead of making your own.
- Don’t worry if the dish seems too watery after you take it out of the oven the first time. It will thicken up more as the biscuits cook.
This chicken biscuit bake is so hearty and comforting. Super simple to make, it’s a constant on our weekly meal rota!
More Casserole Recipes
- Chicken Noodle Casserole
- Chicken Enchilada Casserole
- Chicken Wild Rice Casserole
- Green Chile Chicken Casserole
- Chicken and Biscuits Casserole
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Biscuit Bake
Ingredients
- 3 lbs. boneless skinless, chicken breasts
- 1 tablespoon oil
- 2 ½ cups chicken broth
- ⅓ cup cooking sherry
- 1 ½ teaspoon poultry seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ½ tablespoons cornstarch
- 2 tablespoons water
- 1 medium onion finely chopped
- 2 carrots finely chopped
- 2 celery ribs finely chopped
- chopped parsley for garnish
For the Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup cold butter cut in small pieces
- ¾ cup half and half cream or milk
Instructions
- Preheat oven to 375℉.
- Heat oil in a large skillet . Brown chicken on medium high heat for 2-3 minutes per side and place in a 9×13 pan that has been sprayed with non-stick cooking spray. This can be done in two batches if the skillet isn’t large enough to fit all the chicken at once.
- Pour chicken broth and cooking sherry into skillet and heat until boiling. Boil for 2 minutes, stirring to lift all the brown bits from the bottom of the pan. Stir in salt, pepper, and poultry seasoning.
- In a small bowl, whisk cornstarch and water. Whisk cornstarch mixture into boiling broth mixture. Cook for 2 minutes or until starting to thicken. Remove from heat and set aside.
- Sprinkle chopped onion, carrots, celery, and frozen peas evenly over chicken.
- Pour broth mixture over the chicken and cover pan with foil. Cook for 45 minutes.
- While chicken is cooking, prepare the biscuits. In a medium bowl, combine flour, baking powder, and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in milk until dough begins to hold together. Move dough to a counter or cutting board and knead 4-5 times. Do not overwork dough. Form dough into a ball and divide into 8 equal pieces. Form each piece into a circle and flatten slightly.
- When timer rings for chicken, remove from oven and turn oven to 425℉. Place biscuits on top of chicken and return to oven, uncovered, for 15-20 minutes or until biscuits have started to turn golden brown. Sprinkle with chopped parsley and serve immediately.
Notes
- If you’d like to save time, you can use a biscuit mix instead of making your own.
- Don’t worry if the dish seems too watery after you take it out of the oven the first time. It will thicken up more as the biscuits cook.
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