Easy Chicken and Biscuits Casserole

Is there anything better than breaking through a golden, fluffy biscuit crust to discover a steaming pool of creamy chicken goodness underneath? This chicken and biscuits casserole is the definition of comfort food – the kind that makes you close your eyes with that first bite and momentarily forget about everything else. It’s homestyle cooking at its absolute best.

What makes this recipe special is the perfect balance between the rich, velvety sauce (thanks to a proper roux technique) and the light, buttery biscuits on top. The mushrooms add an earthy depth, while the mixed vegetables bring color and nutrition. It’s one of those magical one-dish meals that somehow satisfies everyone at the table – from picky eaters to food enthusiasts. Plus, it’s surprisingly straightforward to make, even on a weeknight.

Ingredients

• 1½ tablespoons extra-virgin olive oil, divided
• 8 ounces sliced baby bella (cremini) mushrooms
• 1½ teaspoons garlic powder
• ½ teaspoon kosher salt
• ¾ teaspoon ground black pepper
• ¼ cup all-purpose flour
• 2½ cups milk (I used nonfat milk; unsweetened almond milk, 1%, 2%, or whole milk would all work well here)
• 2 cups cooked and shredded boneless, skinless chicken breasts (about 8 ounces or 2 small breasts)
• 1 (16-ounce) bag frozen mixed vegetables (I used a blend of carrots, peas, and green beans)
• 1 tablespoon chopped fresh thyme
• 1 prepared Easy Drop Biscuits batter, leave the batter unbaked

Steps

1. Preheat the oven to 400°F (205°C). Lightly coat an 8×10 or similar 2½-quart casserole dish with nonstick spray. Set aside. This temperature ensures your biscuits will rise properly and develop that golden crust we’re looking for.
2. Heat a large dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Once hot but not smoking (you’ll see small ripples in the oil), add the mushrooms and cook for 8 minutes, until they’re beginning to brown, stirring occasionally. The mushrooms will release moisture first, then begin to brown once that moisture evaporates – be patient with this step.
3. Add the garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply, about 3 additional minutes. You’ll know they’re ready when they’ve shrunk considerably and have a rich, caramelized color.
4. Sprinkle the flour over the top of the mushrooms. Drizzle in the remaining ½ tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1 to 2 minutes. The mixture will seem dry – this is normal. You’re creating a roux, which will thicken your sauce beautifully.
5. Slowly pour in the milk, adding about ½ cup at a time while stirring. Switch to a whisk and stir constantly to prevent lumps from forming. Bring to a low, gentle boil, continuing to whisk and scraping any brown bits from the bottom of the pan (these add flavor!).
6. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often to prevent scorching. The sauce should coat the back of a spoon and leave a clear line when you run your finger through it.
7. Turn off the heat. Stir in the chicken, frozen vegetables (no need to thaw), and thyme. Taste and add additional salt and pepper as desired. The mixture should be creamy but not too runny – it will thicken more during baking.
8. Spoon the chicken mixture into the prepared dish, spreading it into an even layer. Make sure the filling is still hot when you add the biscuit topping, as this helps the biscuits cook from the bottom as well.
9. Drop the biscuit dough by rounded spoonfuls (about 2 tablespoons each) over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through – this is perfect and allows steam to escape.
10. Bake until the biscuits are golden brown on top and cooked through, 25 to 30 minutes. To test doneness, gently lift one biscuit – the bottom should be cooked, not doughy.
11. Let cool for 5 minutes before serving. This resting time allows the filling to set slightly so it’s not runny when served. Serve hot, making sure each portion includes both filling and biscuit topping.

Smart Swaps

• Use rotisserie chicken instead of cooking chicken breasts for a major time-saver
• Swap in 1 cup of white wine for 1 cup of the milk for a more sophisticated flavor profile
• Try sweet potato biscuits on top instead of regular biscuits for a delicious twist
• Replace thyme with 2 teaspoons of herbs de Provence for a French-inspired variation

Make It Diabetes-Friendly

• Use unsweetened almond milk instead of regular milk to reduce carbs by approximately 6g per serving
• Increase the mushrooms to 12 ounces and reduce chicken to 1½ cups to lower the protein-to-carb ratio
• Choose a low-carb biscuit recipe using almond flour (reduces approximately 15g carbs per serving)
• Add 1 tablespoon of chia seeds to the filling for extra fiber, which helps slow glucose absorption

Pro Tips

• For the flakiest biscuits, make sure your biscuit ingredients are COLD before mixing
• If you prefer a thicker filling, increase the flour to ⅓ cup
• For extra flavor, add ¼ cup grated Parmesan to the biscuit dough
• This casserole freezes beautifully – prepare up to the baking step, freeze, then bake from frozen at 375°F (190°C) for 45-50 minutes