This chicken and biscuits casserole for two features tender chicken, creamy sauce, and mixed vegetables topped with golden, fluffy biscuits. Perfect for easy weeknight dinners, cozy meals, or small-batch comfort food, it combines rich flavors and simple ingredients for a homemade casserole that cooks in under 30 minutes. Ideal for quick family dinners, small servings, or easy baked chicken recipes.
Ingredients
For the Biscuits:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 3 tablespoons cold butter, cut into ¼-inch pieces
- ½ cup milk
For the Casserole:
- 1 tablespoon butter
- ½ cup chopped onions
- ½ cup sliced mushrooms
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt (or ⅛ teaspoon regular salt)
- ¼ teaspoon coarsely ground black pepper
- ¾ cup chicken broth
- 6 tablespoons heavy cream
- ½ teaspoon Italian seasoning
- 4 tablespoons sour cream
- 2 cups cooked, diced or shredded chicken
- 1 cup frozen mixed vegetables
Instructions
- Preheat Oven: Preheat to 400°F (200°C). Lightly butter a 5×7-inch baking dish and set aside.
- Prepare Biscuits: In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter using your fingers or a pastry blender until the mixture resembles coarse sand. Pour in milk and stir until just combined. Set aside.
- Make the Casserole Filling:
- Heat a 10-inch skillet over medium heat. Melt butter, then sauté onions until translucent, about 2 minutes.
- Add mushrooms, garlic, salt, and pepper. Cook for 3 minutes, stirring occasionally, until mushrooms soften. Add more butter if needed.
- Pour in chicken broth and bring to a simmer. Stir in heavy cream and Italian seasoning, simmering for 2 minutes.
- Mix in sour cream until smooth, then cook 2–3 minutes until the sauce thickens.
- Stir in cooked chicken and frozen vegetables. Adjust seasoning if necessary.
- Assemble and Bake: Spoon the chicken mixture into the prepared baking dish. Drop the biscuit dough by rounded spoonfuls over the top, leaving some filling visible.
- Bake: Bake for 15–17 minutes until biscuits are golden brown and cooked through. Allow to cool for a few minutes before serving. Serve hot.
Why You’ll Love This Recipe
This chicken and biscuits casserole is creamy, comforting, and perfectly portioned for two. Fluffy biscuits sit atop a rich, flavorful chicken and vegetable filling, making it an ideal cozy dinner without leftovers. It’s quick enough for weeknights yet hearty enough for a relaxing weekend meal.
Tips
- Keep Biscuits Light: Do not overmix the dough; gently fold until just combined.
- Vegetable Options: Use fresh or frozen vegetables like peas, carrots, or green beans.
- Thicken Sauce: If the sauce seems thin, cook a few extra minutes to allow it to thicken before adding biscuits.
- Even Baking: Space biscuits evenly so they cook uniformly.
Variations and Substitutions
- Protein: Swap chicken for turkey, rotisserie chicken, or cooked shredded pork.
- Cream: Replace heavy cream with half-and-half or coconut cream for a lighter or dairy-free version.
- Biscuits: Use store-bought biscuit dough to save time.
- Cheese: Add shredded cheddar or Parmesan to the filling for extra flavor.
FAQs
Q: Can this casserole be made ahead?
Yes, prepare the filling in advance and refrigerate. Assemble with biscuit dough just before baking.
Q: Can I freeze it?
Freeze the fully baked casserole without biscuits for up to 2 months. Thaw overnight and bake biscuits fresh.
Q: Can I make this for more servings?
Double or triple the ingredients and use a larger baking dish. Adjust baking time to ensure biscuits cook through.
Serving
Serve hot straight from the oven for a cozy dinner for two. Pair with a simple side salad or roasted vegetables for a complete meal.
Suggestions
- Sprinkle fresh herbs like parsley or thyme on top before serving for a burst of freshness.
- Add a pinch of paprika or cayenne to the filling for a subtle spice.
- Leftover casserole can be reheated in the oven to maintain biscuit crispness.
Chicken and Biscuits Casserole for Two
2
servings15
minutes30
minutesIngredients
For the Biscuits:
1 cup 1 all-purpose flour
1 teaspoon 1 baking powder
1 teaspoon 1 granulated sugar
½ teaspoon salt
3 tablespoons 3 cold butter, cut into ¼-inch pieces
½ cup milk
For the Casserole:
1 tablespoon 1 butter
½ cup chopped onions
½ cup sliced mushrooms
2 cloves 2 garlic, minced
¼ teaspoon kosher salt (or ⅛ teaspoon regular salt)
¼ teaspoon coarsely ground black pepper
¾ cup chicken broth
6 tablespoons 6 heavy cream
½ teaspoon Italian seasoning
4 tablespoons 4 sour cream
2 cups 2 cooked, diced or shredded chicken
1 cup 1 frozen mixed vegetables
Directions
- Preheat Oven: Preheat to 400°F (200°C). Lightly butter a 5×7-inch baking dish and set aside.
- Prepare Biscuits: In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter using your fingers or a pastry blender until the mixture resembles coarse sand. Pour in milk and stir until just combined. Set aside.
- Make the Casserole Filling:
- Heat a 10-inch skillet over medium heat. Melt butter, then sauté onions until translucent, about 2 minutes.
- Add mushrooms, garlic, salt, and pepper. Cook for 3 minutes, stirring occasionally, until mushrooms soften. Add more butter if needed.
- Pour in chicken broth and bring to a simmer. Stir in heavy cream and Italian seasoning, simmering for 2 minutes.
- Mix in sour cream until smooth, then cook 2–3 minutes until the sauce thickens.
- Stir in cooked chicken and frozen vegetables. Adjust seasoning if necessary.
- Assemble and Bake: Spoon the chicken mixture into the prepared baking dish. Drop the biscuit dough by rounded spoonfuls over the top, leaving some filling visible.
- Bake: Bake for 15–17 minutes until biscuits are golden brown and cooked through. Allow to cool for a few minutes before serving. Serve hot.
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