Description
A comforting chicken casserole topped with flaky biscuit dough.
Ingredients
Scale
- 1 tablespoon butter
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk or half-and-half
- 2 cups cooked shredded chicken
- 1 cup frozen peas and carrots
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 can refrigerated biscuit dough (8-count)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, melt the butter and sauté the chopped onion for 3–4 minutes until soft.
- Stir in the flour and cook for 1–2 minutes to make a roux.
- Slowly whisk in the chicken broth and milk. Simmer until slightly thickened.
- Add the shredded chicken, peas and carrots, salt, pepper, and thyme. Mix well and heat through.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Top evenly with biscuit dough rounds.
- Bake for 25–30 minutes until biscuits are golden brown and cooked through.
- Let sit for 5 minutes before serving.
Notes
- This casserole can be made ahead of time and refrigerated before baking.
- For a richer flavor, use half-and-half instead of milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg