Introduction
A creamy chicken casserole with biscuits is the epitome of comfort food, offering a rich and hearty meal that’s perfect for family gatherings or weeknight dinners. The creamy sauce combines tender chicken and flavorful vegetables, while the golden, buttery biscuits on top create a crunchy contrast that completes the dish. Whether you’re looking for a warming meal to enjoy on a cold day or a comforting dinner after a busy day, this casserole is sure to satisfy.
Ingredients:
500 g of boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (300 ml) of cream of chicken soup
1/2 cup milk
1/2 teaspoon dried thyme
Salt and pepper to taste
1 package of refrigerated biscuit dough (about 8 biscuits)
1/4 cup grated Parmesan cheese (optional)
1/4 cup fresh parsley, chopped (optional)
Instructions:
Prepare the chicken and vegetables:
Heat the olive oil in a large skillet over medium heat. Add the cubed chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside. In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Make the creamy filling:
Add the mixed vegetables to the skillet, followed by the cream of chicken soup and milk. Stir in the dried thyme, salt, and pepper. Let the mixture simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
Assemble the casserole:
Preheat your oven to 375°F (190°C). In a greased casserole dish, combine the cooked chicken and the creamy vegetable mixture, stirring until well incorporated. Evenly spread the mixture across the bottom of the dish.
Add the biscuit topping:
Open the refrigerated biscuit dough and arrange the biscuits on top of the creamy chicken mixture, placing them close together but not overlapping. If desired, sprinkle the top with grated Parmesan cheese for extra flavor.
Bake the casserole:
Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through. The creamy sauce should be bubbling around the edges.
Serve and enjoy:
Once the casserole is ready, remove it from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired, and enjoy!
Serving and Storage Tips:
Serving: This casserole is a one-pan meal, so it can be served as-is or paired with a simple green salad for a well-rounded dinner. It’s also delicious with a side of crusty bread to soak up the creamy sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual servings for quicker reheating.
Variations:
