Creamy Chicken and Biscuit Bake Recipe

Introduction

This Creamy Chicken & Biscuit Bake is a comforting, hearty dish perfect for weeknight dinners or cozy gatherings. Tender shredded chicken and mixed vegetables swim in a rich, creamy sauce topped with golden, fluffy biscuits. It’s easy to prepare and sure to please the whole family.

Ingredients

• 6 tablespoons butter
• 1 onion, chopped
• ½ cup flour
• 3 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream
• 2 ½ cups frozen mixed vegetables
• 1 rotisserie chicken, shredded
• 2 tubes biscuit dough (8 biscuits each)

Instructions

1. Step 1: Preheat your oven to 350˚F (180˚C).
2. Step 2: In a large pot over medium-high heat, melt the butter.
3. Step 3: Add the chopped onion and stir until softened, about 1 minute.
4. Step 4: Whisk in the flour, stirring constantly for about 1 minute to prevent browning.
5. Step 5: Gradually whisk in the chicken broth, salt, and pepper until smooth with no lumps.
6. Step 6: Stir in the heavy cream and bring the mixture to a light simmer until it thickens slightly. Taste and adjust seasoning if needed.
7. Step 7: Add the frozen mixed vegetables and shredded chicken, stirring until fully combined.
8. Step 8: Transfer the mixture into a 9×13-inch (23×33 cm) baking dish.
9. Step 9: Evenly arrange 12 biscuits from the dough tubes on top of the chicken mixture. Save extra biscuits for baking separately if desired.
10. Step 10: Bake for 20 minutes, or until the biscuits are golden brown and the filling is bubbling.
11. Step 11: Let cool slightly before serving to allow the sauce to set.
12. Step 12: Enjoy your creamy chicken and biscuit bake!

Tips & Variations

• Use fresh vegetables like peas, carrots, and corn instead of frozen for a fresher taste and texture.
• For extra flavor, stir in a teaspoon of garlic powder or herbs like thyme or rosemary.
• Substitute biscuit dough with homemade biscuits or puff pastry for a different topping.
• Leftover biscuits can be baked separately according to package instructions for a quick side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The biscuits may lose some crispness but will remain soft and delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook and shred fresh chicken breasts or thighs. Cook them thoroughly before adding to the sauce.

What can I substitute for biscuit dough?

If biscuit dough isn’t available, you can use puff pastry, homemade biscuits, or even drop spoonfuls of biscuit batter on top before baking.

Creamy Chicken and Biscuit Bake Recipe

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★★★★★

4.7 from 458 reviews

This creamy chicken and biscuit bake is a comforting, hearty casserole featuring tender shredded rotisserie chicken mixed with a savory cream sauce, vegetables, and topped with golden, fluffy biscuits baked to perfection. It’s an easy-to-make, all-in-one meal perfect for family dinners or cozy nights in.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Sauce and Filling

• 6 tablespoons butter
• 1 onion, chopped
• ½ cup flour
• 3 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream
• 2 ½ cups frozen mixed vegetables
• 1 rotisserie chicken, shredded

For the Biscuit Topping

• 2 tubes biscuit dough (8 biscuits each), total 16 biscuits

Instructions

1. Preheat the Oven: Preheat your oven to 350˚F (180˚C) to ensure it reaches the perfect baking temperature by the time your casserole is ready.
2. Melt the Butter and Cook Onion: In a large pot over medium-high heat, melt the butter. Add the chopped onion and stir for about 1 minute until softened and fragrant.
3. Make the Roux: Whisk in the flour constantly to prevent browning and cook for about 1 minute; this helps thicken the sauce later.
4. Add Liquids and Seasoning: Slowly whisk in the chicken broth, salt, and pepper, continuing to whisk until the mixture is smooth and free of lumps.
5. Add Cream and Simmer: Stir in the heavy cream and bring the mixture to a light simmer, allowing the sauce to thicken slightly. Taste and adjust seasoning if needed.
6. Combine Vegetables and Chicken: Add the frozen mixed vegetables and shredded rotisserie chicken to the pot. Stir well until everything is evenly incorporated and heated through.
7. Transfer to Baking Dish: Pour the creamy chicken and vegetable mixture into a 9×13-inch (23×33 cm) baking dish, spreading it evenly.
8. Add Biscuit Topping: Arrange 12 pieces of biscuit dough evenly on top of the mixture. Note that you will have 4 extra biscuits which can be baked separately and served alongside.
9. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
10. Cool and Serve: Let the casserole cool slightly for a few minutes before serving to let it set and to avoid burns.
11. Enjoy: Serve warm and enjoy a delicious, creamy, and comforting chicken and biscuit bake!

Notes

• Extra biscuits can be baked separately per package instructions to serve alongside the casserole or saved for another meal.
• Using a rotisserie chicken saves time and adds extra flavor, but leftover cooked chicken works perfectly as well.
• Feel free to substitute mixed vegetables with fresh seasonal vegetables or your favorites.
• For a thicker gravy, simmer a little longer before adding chicken and vegetables.
• This dish can be made ahead up to the baking step, then refrigerated and baked when ready.

Keywords: chicken bake, biscuit bake, creamy chicken casserole, comfort food, easy dinner, rotisserie chicken recipe, one dish meal