Here’s a recipe for Creamy Chicken and Biscuit Bake that’s the ultimate comforting dish—creamy, flavorful chicken with tender biscuits on top. It’s a perfect cozy meal for chilly nights!
Ingredients:
For the chicken mixture:
- 4 boneless, skinless chicken breasts (or thighs), cooked and diced (or shredded)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10.5 oz) cream of chicken soup (or use homemade if you prefer)
- 1/2 cup sour cream
- 1 cup chicken broth
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional, for extra richness)
For the biscuit topping:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk (plus a little more for brushing the biscuits)
- Fresh herbs like parsley or thyme for garnish (optional)
Instructions:
1. Prepare the Chicken Mixture:
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the onion and garlic over medium heat in a little oil or butter until softened, about 3-4 minutes.
- Add the cooked and diced chicken and frozen mixed vegetables to the skillet. Stir to combine.
- In a separate bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. Add the thyme, garlic powder, salt, and pepper to the mixture.
- Pour the creamy mixture over the chicken and vegetables in the skillet, stirring to combine. Bring it to a simmer for about 5 minutes, and then remove from heat.
- Transfer the chicken mixture into a greased 9×13-inch baking dish and spread it out evenly.
2. Make the Biscuit Topping:
- In a medium bowl, combine the flour, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to over-mix, as this can make the biscuits tough.
3. Assemble the Bake:
- Drop spoonfuls of the biscuit dough on top of the creamy chicken mixture. You can make it as messy or neat as you like, but try to cover most of the surface.
- Brush the tops of the biscuits with a little extra milk for a golden, glossy finish.
4. Bake:
- Place the baking dish in the oven and bake for 25-30 minutes, or until the biscuits are golden brown and the chicken mixture is bubbling around the edges.
- If the biscuits are getting too brown before the filling is fully hot, cover the dish loosely with foil and continue baking.
5. Serve:
- Once baked, remove the dish from the oven and let it cool for a few minutes.
- Garnish with fresh herbs like parsley or thyme, if desired, and serve!
Tips:
- You can use rotisserie chicken for a quicker version, or swap the mixed vegetables for whatever veggies you prefer (broccoli, spinach, or even mushrooms would be great).
- For extra cheesy goodness, sprinkle some shredded cheese on top of the biscuits before baking.
- You can make this recipe ahead of time! Assemble everything up to the point of baking, cover it, and refrigerate it until you’re ready to bake it.
This Creamy Chicken and Biscuit Bake is the ultimate comforting meal—rich, creamy, and satisfying. Perfect for family dinners or a cozy weekend meal! Enjoy!