🥣 Why You’ll Love This Creamed Chicken and Biscuits Casserole

This casserole delivers everything you could want in one dish — creamy, savory, flaky, and utterly satisfying. The rich sauce coats every tender bite of chicken, while the biscuits bake to a beautiful golden-brown crust, absorbing just enough of that velvety gravy to stay moist and flavorful underneath. The best part? It’s easy to make and uses simple pantry ingredients you likely already have on hand.

🧄 Ingredients (and What Each One Does)

For the Creamed Chicken Filling:

• 2 cups cooked chicken, shredded or cubed – The star of the dish.
• 2 tablespoons butter – Adds richness and depth to the sauce.
• 1 small onion, finely diced – Provides savory sweetness and aromatic flavor.
• 2 cloves garlic, minced – Enhances the overall flavor with a subtle bite.
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans) – Brings color, texture, and nutrition.
• 1/3 cup all-purpose flour – Acts as a thickening agent for the velvety cream sauce.
• 2 cups chicken broth – Forms the base of the sauce and infuses savory depth.
• 1 cup whole milk or heavy cream – Adds luscious creaminess and body to the filling.
• 1 teaspoon salt – Balances and enhances flavors.
• ½ teaspoon black pepper – Adds a touch of warmth and spice.
• ½ teaspoon dried thyme (optional) – Adds an herby note that complements the chicken beautifully.

For the Biscuit Topping:

• 2 cups all-purpose flour – The foundation for light and fluffy biscuits.
• 1 tablespoon baking powder – Helps the biscuits rise beautifully.
• ½ teaspoon baking soda – Ensures tenderness and balance with the buttermilk’s acidity.
• ½ teaspoon salt – Enhances flavor in the dough.
• ½ cup cold unsalted butter, cubed – Creates those signature flaky biscuit layers.
• ¾ cup cold buttermilk – Moistens the dough and gives biscuits a tangy, rich flavor.

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Filling

1. In a large skillet, melt butter over medium heat.
2. Add onion and cook until soft and translucent (about 3 minutes).
3. Stir in garlic and cook for another 30 seconds until fragrant.
4. Sprinkle **flour** over the mixture and stir constantly for 1–2 minutes to remove the raw flour taste.
5. Slowly pour in **chicken broth**, whisking continuously to prevent lumps.
6. Add milk or cream, stirring until smooth and thickened (about 5–7 minutes).
7. Season with salt, pepper, and thyme.
8. Stir in the cooked chicken and mixed vegetables, coating everything in the creamy sauce. Remove from heat.

Step 2: Prepare the Biscuit Dough

1. In a large bowl, combine flour, baking powder, baking soda, and salt.
2. Cut in **cold butter** using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Pour in buttermilk and stir gently just until a dough forms — **don’t overmix!**
4. Turn the dough onto a floured surface and pat to about ½-inch thickness. Cut into rounds using a biscuit cutter or the rim of a glass.

Step 3: Assemble the Casserole

1. Preheat your oven to **400°F (200°C)**.
2. Pour the creamed chicken mixture into a greased **9×13-inch baking dish**.
3. Arrange the biscuit rounds evenly over the top.
4. Bake for **25–30 minutes**, or until the biscuits are golden brown and cooked through.
5. Let the casserole rest for 5–10 minutes before serving to allow the sauce to thicken slightly.

🍽️ Serving Suggestions

Serve this Creamed Chicken and Biscuits Casserole with a simple **green salad** dressed in lemon vinaigrette, or pair it with **roasted vegetables** for added freshness. For a true Southern-style comfort feast, add a side of buttered corn or mashed potatoes and finish with a slice of homemade peach cobbler for dessert.

❤️ Why This Recipe Is a Family Favorite

This dish combines creamy comfort, hearty protein, and buttery biscuit goodness in one pan — no need for multiple pots or complicated steps. It’s wholesome, filling, and deeply nostalgic, evoking memories of Sunday dinners and cozy nights in. Plus, it’s just as good the next day, making it perfect for meal prep or leftovers.