Recipe Background
If you look up "the ultimate comfort food dish" in the dictionary, we're pretty certain that this picture of Chicken-in-a-Biscuit Casserole would be next to it. We're kidding, of course, but guys... this dish is so homey and satisfying that we might need to hit up some lexicographers and let them know this is the absolute perfect definition. Like, nothing else on earth could adequately represent that phrase better than this creamy, savory, chicken pot pie-esque filling topped with the fluffiest, buttery rolls that almost resemble flaky, savory cinnamon rolls. And honestly, words don't really do the Chicken-in-a-Biscuit Casserole justice. So, research what you need (i.e. read the recipe) and get ready to truly understand the definition of comfort food!
If you look up "the ultimate comfort food dish" in the dictionary, we're pretty certain that this picture of Chicken-in-a-Biscuit Casserole would be next to it. We're kidding, of course, but guys... this dish is so homey and satisfying that we might need to hit up some lexicographers and let them know this is the absolute perfect definition. Like, nothing else on earth could adequately represent that phrase better than this creamy, savory, chicken pot pie-esque filling topped with the fluffiest, buttery rolls that almost resemble flaky, savory cinnamon rolls. And honestly, words don't really do the Chicken-in-a-Biscuit Casserole justice. So, research what you need (i.e. read the recipe) and get ready to truly understand the definition of comfort food!
Ingredients
- 1/3 cup butter cubed
- 1 large onion chopped
- 2 celery ribs chopped
- 2 medium carrots chopped
- 2 cloves garlic minced
- 1/2 cup all-purpose flour plus more, to taste, for dusting a work surface
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken broth or stock
- 5 cups chicken cooked, cut into cubes
- 3 cups biscuit/baking mix
- 3/4 cup 2% milk
- 1 cup cheddar cheese shredded
- 1 cup roasted sweet red peppers drained and chopped
Directions
- Preheat the oven to 425 degrees F.
- Grease a 13x9-inch baking dish.
- In a 6-quart stockpot over medium-high heat, melt the butter.
- Add the onion, the celery, and the carrots to the butter and cook, while stirring, until tender, about 3-5 minutes.
- Add the garlic to the veggie mixture and cook, while stirring, until it is fragrant, about 1 minute.
- Stir 1/2 cup of the flour, the salt, and the pepper into the veggie mixture until blended.
- Gradually whisk the broth into the veggie mixture.
- Bring the veggie mixture to a boil while stirring constantly.
- Reduce the heat to medium and cook the veggie mixture until it thickens, about 4-6 minutes.
- Add the chicken to the veggie mixture and stir to combine.
- Pour the chicken mixture in the prepared baking dish and bake, uncovered, for 20 minutes.
- While the casserole is baking, in a large bowl, combine the biscuit mix and the milk until the mix is just moistened.
- Using the extra flour, lightly dust a work surface, turn the dough mixture onto the surface, and gently knead it, about eight times.
- Roll the dough into a 12x8-inch rectangle.
- Sprinkle the dough rectangle with the shredded cheese and the red peppers.
- Roll the dough up, jelly-roll-style, starting with a long side and then pinch the seam to seal.
- Cut the dough crosswise into 1-inch-thick slices.
- Place the dough slices on top of the hot chicken mixture.
- Bake the casserole, uncovered, until the biscuits are golden-brown, about 15-20 minutes.
- Serve.
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