Description

This easy chicken and biscuit casserole is a classic comfort food favorite for dinner. It’s filled with tender chicken, vegetables, fluffy biscuits and a creamy gravy all baked to a bubbly, golden perfection!

Ingredients

2 cups cooked, shredded chicken

3 tablespoons olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

2 cloves garlic, minced

1 (10.5 ounce) can cream of chicken soup

1 cup chicken broth

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon dried rosemary

1/4 teaspoon black pepper

1 cup frozen peas

2 tablespoons chopped fresh parsley

1 (8-count) can refrigerated biscuit dough

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Instructions

Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the shredded chicken, cream of chicken soup, chicken broth, heavy cream, dried thyme, salt, dried rosemary, and black pepper to the skillet. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the frozen peas and chopped fresh parsley.
Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
Open the can of refrigerated biscuit dough and separate the biscuits. Arrange the biscuits on top of the chicken mixture in a single layer, spacing them evenly.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the casserole is hot and bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Garnish with additional fresh parsley, if desired.

Notes

Storage and reheating instructions:

Store leftovers in an airtight container in the fridge for up to 3 days.

To freeze it is best to freeze without the biscuit topping. Prepare the filling, cool and freeze. Add the fresh biscuits when ready to bake after thawing the filling.

Reheat in a 350°F oven using a baking dish until heated through. Or in the microwave using a microwave-safe dish with 30 second intervals until heated though.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Oven Baked
Cuisine: American