This recipe for Chicken and Biscuit Casserole is a spin on one I’ve been making for friends and family since I had my first kitchen in college. Back in those days, we called it “Sexy Casserole,” because it’s the perfect balance between a vegetable-heavy meal and an indulgent splurge. I’m still making this casserole today because it is endlessly versatile—a true “everything but the kitchen sink” kind of meal—and always satisfying.
Can I substitute…everything?
Yes, you can substitute just about every ingredient in this recipe! That’s why this casserole is an absolute stunner! It can be made at the drop of a hat with whatever you happen to have on hand. For instance:
- Ground chicken: Sub it for ground turkey, pork or beef.
- Vegetables: Use whatever you have in the crisper or freezer. (You just want about 4 cups of chopped vegetables, total.)
- Seasonings: You can use any of your favorite herbs, spices, or seasoning blends.
- Cheese: Try parmesan or pecorino, white cheddar, asiago – or even without cheese!
Do I have to make the biscuits from scratch?
Nope! You don’t have to make the biscuits from scratch! You can buy a boxed mix and add the cheese to the dry ingredients before following the package instructions for suggested bake times and temperatures. Or, make it even easier, and top it with canned biscuits straight from the tube!
Do I really need to use buttermilk?
Nope! Buttermilk isn’t necessary. Any dairy products like heavy cream, half & half, or whole milk will work, too! You can also make a wonderful buttermilk substitute by stirring ¼ tsp lemon juice into ½ cup of milk or cream and let it sit for 1-2 minutes. (And like magic, you have buttermilk!)
Can I make chicken and biscuit casserole in one pot or pan?
Absolutely! This casserole can be baked right in the same skillet you used on the stovetop–IF that skillet is oven-safe at high temperatures. (No plastic handles, people!) Cast iron or stainless steel skillets are both great options.
Chicken and Biscuit Casserole
- 4 Tbsp salted butter, divided ($0.60)
- 1 lb. ground chicken ($4.49)
- 1/2 tsp red pepper flakes ($0.05)
- 1 tsp rubbed sage ($0.10)
- 1/4 tsp salt ($0.02)
- 1/4 tsp black pepper ($0.02)
- 1 yellow onion, diced ($0.37)
- 2 cloves garlic, minced ($0.16)
- 3 carrots, sliced ($0.19)
- 3 stalks celery, sliced ($0.48)
- 1 cup frozen corn ($0.47)
- 2 Tbsp all-purpose flour ($0.02)
- 1 1/2 cups chicken broth* ($0.18)
- 3 Tbsp salted butter, divided ($0.45)
- 1/2 cup buttermilk ($0.32)
- 2/3 cup all-purpose flour ($0.12)
- 1 tsp baking powder ($0.04)
- 1/2 tsp salt ($0.02)
- 1/2 tsp granulated sugar ($0.01)
- 1/4 tsp black pepper ($0.02)
- 1/2 cup shredded cheddar cheese ($0.62)
- Dice the onion; slice the carrots and celery; mince the garlic; and set the vegetables aside.
- Add 1 Tbsp of butter to a deep-sided skillet and melt over medium heat. Add the ground chicken to the skillet and season with salt, pepper, red pepper flakes, and sage.
- Let the chicken cook, stirring only occasionally to allow time for the chicken to brown. Once fully cooked, remove the chicken from the skillet with a slotted spoon, leaving the extra fat in the pan. If no fat remains, add an additional 1 Tbsp of butter.
- After removing the chicken from the skillet, add the diced onion to the skillet. Saute until the onions are translucent. Add chopped carrots, celery, corn, garlic, and a pinch of salt and pepper. Saute the vegetables for about 5 minutes until the carrots are slightly soft.
- Break the chicken into smaller pieces and add back to the skillet and stir to combine.
- Add 2 Tbsp of butter and 2 Tbsp of flour to the skillet. Stir and cook this mixture for about 2 minutes, continuing to stir until the butter has melted and the flour is coating the vegetables.
- Stir in the chicken broth, making sure to dissolve all of the flour and browned bits off the bottom of the skillet. Bring the broth to a simmer, at which point the broth will thicken slightly. Taste the mixture and adjust seasonings if necessary.
- Remove the skillet from heat and transfer the mixture to a casserole dish. Set aside.
- Preheat the oven to 425°F.
- Add the flour, baking powder, salt, pepper, and sugar to a medium bowl and whisk to combine. Sprinkle grated cheese into dry ingredients and toss to coat.
- Melt 2 Tbsp of butter and stir it into the buttermilk. (It’s okay if the mixture curdles.) Fold the buttermilk mixture into the dry ingredients until just combined.
- Drop dollops of the biscuit mixture evenly around the top of the casserole.
- Cut 1 Tbsp of chilled butter into very small pieces and sprinkle over the biscuits.
- Bake the casserole for about 25 minutes or until the biscuits are golden brown.
See how we calculate recipe costs here.
How to Make Chicken and biscuit casserole – Step by Step Photos
Add 1 Tbsp of butter to a skillet and melt over medium heat. Add 1 lb. of ground chicken to the skillet and season it with 1/2 tsp red pepper flakes, 1 tsp. rubbed sage, and a pinch of salt and pepper. Cook the chicken, stirring occasionally, until brown. Remove the cooked chicken from the skillet with a slotted spoon, leaving the extra fat behind.
Break the ground chicken into smaller pieces, add back to the skillet, and stir to combine. Add 2 Tbsp of butter and 2 Tbsp of flour to the skillet and stir. Continue to stir and cook until all the butter has melted and the flour coats the vegetables (about 2 minutes).
Stir in 1½ cups of chicken broth, making sure to dissolve all of the flour and browned bits off the bottom of the skillet.
Bring the broth up to a simmer so it has a chance to thicken slightly (about 10 minutes). It will still be slightly soupy! Taste the mixture and adjust seasonings if necessary.
Melt 2 Tbsp of butter and stir it into a 1/2 cup of buttermilk. (It’s okay if the mixture curdles.)
Fold the buttermilk mixture into the dry ingredients.
Stir until just combined, taking care not to overwork the mixture.