Creamy Chicken and Biscuit Bake
- dinnerwithmom2
- Apr 14
- 2 min read
Creamy Chicken and Biscuit Bake — A Hug in a Casserole Dish
Hi again, friend.
Some dinners just feel like home. They’re the kind you remember being scooped onto your plate while you sat in your favorite chair at the kitchen table, legs swinging, the smell of something bubbling away in the oven wrapping itself around the whole house.
This Creamy Chicken and Biscuit Bake is one of those meals. It’s creamy, cozy, and full of that old-school flavor that takes you back to weeknights when mom or grandma made something warm and filling with whatever was in the fridge.
It’s like chicken pot pie and a Sunday biscuit had a baby—no rolling pin required. Just scoop, serve, and settle in.
Why You’ll Love It:
It’s comfort in a casserole dish. Creamy, savory, warm—perfect for chilly evenings.
Store-bought biscuits make it easy. No fuss, but still feels homemade.
Customizable. Use leftover chicken, frozen veggies, or whatever’s in your fridge.
It feeds a crowd. Family dinner? Covered. Bringing a meal to a neighbor? Perfect.
Kitchen Notes:
This meal tastes like snow days and sleepy Sundays. I remember my grandma pulling out a bag of frozen veggies from the freezer and magically turning them into dinner. She always knew what would fill your belly and your heart.
Serve this with a crisp side salad or just as it is—because honestly, it’s a full meal all on its own.
So go ahead, light a candle, throw on your coziest socks, and let this dish do what it does best: bring everyone back to the table.
Creamy Chicken and Biscuit Bake
Ingredients:
2 cups cooked, shredded chicken (rotisserie works great)
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk (whole or 2%)
1/2 cup sour cream
1 teaspoon dried thyme
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
1 can refrigerated biscuit dough (8-count)
Optional: fresh parsley, for garnish
Instructions:
Preheat the Oven to 375°F (190°C).
Sauté the Aromatics:In a large skillet or saucepan, melt butter over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Stir in garlic and cook another 30 seconds.
Make the Cream Sauce:Sprinkle flour over the onion mixture and stir to combine. Cook 1–2 minutes to remove the raw flour taste. Slowly whisk in chicken broth and milk until smooth. Bring to a gentle simmer until thickened (about 5 minutes), then stir in sour cream, thyme, salt, and pepper.
Add Chicken and Veggies:Stir in shredded chicken and frozen vegetables. Let everything heat through for 2–3 minutes. Taste and adjust seasoning if needed.
Transfer to Baking Dish:Pour the mixture into a greased 9x13-inch baking dish. Arrange the biscuit dough on top—leaving some space between them so they can puff up and brown.
Bake:Bake uncovered for 20–25 minutes, or until the biscuits are golden brown and cooked through.
Serve Warm:Garnish with a sprinkle of fresh parsley if you like, and serve it up with a big spoon.
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