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Best Easy Chicken and Biscuit Bake Recipe

Name: Best Easy Chicken and Biscuit Bake Recipe
Total time: 55 min
Yield: 318 g
Ingredients: cooked chicken breast, shredded 3 cups; frozen mixed vegetables (carrots, peas, corn, green beans) 1.5 cups; yellow onion, diced 0.5 cups; unsalted butter 3 tbsp; all-purpose flour 1.5 tbsp; whole milk 1.25 cups; low-sodium chicken broth 1 cup; prepared biscuit dough (refrigerated, 8 biscuits) 1 package; kosher salt 1 tsp; black pepper 0.5 tsp; dried thyme 0.5 tsp; garlic powder 0.25 tsp

Chicken and biscuit bake tops a creamy chicken and vegetable filling with fluffy golden biscuits. This protein-packed family casserole is comfort food at its best and comes together quickly.

Cook 55 min Difficulty NORMAL 345 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

cooked chicken breast, shredded 3 cups
frozen mixed vegetables (carrots, peas, corn, green beans) 1.5 cups
yellow onion, diced 0.5 cups
unsalted butter 3 tbsp
all-purpose flour 1.5 tbsp
whole milk 1.25 cups
low-sodium chicken broth 1 cup
prepared biscuit dough (refrigerated, 8 biscuits) 1 package

Seasonings/Sauce

kosher salt 1 tsp
black pepper 0.5 tsp
dried thyme 0.5 tsp
garlic powder 0.25 tsp

Nutrition summary

Carbohydrates 32 g 37%

Protein 20 g 23%

Fat 14 g 40%

Serving size 318g

Cooking steps

1

Preheat your oven to 400°F (205°C) with a rack in the center position.
2

In a large skillet, melt butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened but not browned.
3

Sprinkle flour into the skillet and stir continuously for 1 minute, ensuring flour is fully incorporated and no lumps remain.
4

Gradually whisk in milk and chicken broth, raising heat to medium-high. Cook, stirring, until thickened and bubbly (2–3 minutes).
5

Add shredded chicken, mixed vegetables, salt, pepper, thyme, and garlic powder. Stir well and let the filling simmer at low heat for 3 minutes so flavors meld.
6

Pour the hot filling into a greased 9x13-inch baking dish, spreading evenly to the corners.
7

Arrange biscuit dough pieces on top of the filling, spacing evenly. Brush biscuit tops lightly with melted butter if desired.
8

Bake for 25–28 minutes, until biscuits are deeply golden and baked through, and filling is bubbling around the edges.
9

If biscuit tops brown too quickly, tent loosely with foil for the last 10 minutes of baking.
10

Allow the casserole to rest for 5 minutes before serving to let the filling set slightly.

Personalized Q&A

Q. What's the key ingredient in this Chicken and Biscuit Bake recipe?

The key ingredient is cooked, shredded chicken breast. It provides the primary source of protein and gives the casserole its hearty texture and classic comfort food appeal. The combination of savory chicken and a creamy vegetable base is what truly defines the dish.

Q. Which step is most important for achieving a creamy filling?

Step 4 is crucial—slowly whisking milk and chicken broth into the flour-butter-onion base, then simmering until thickened, ensures a smooth, lump-free, creamy filling. Rushing or skipping this step may result in a thin or uneven sauce.

Q. How do I prevent the biscuits from undercooking or getting soggy?

To avoid soggy biscuits, make sure the filling is hot and thickened before topping with biscuit dough. Arrange the biscuits evenly and bake at 400°F until the tops are golden and the filling is bubbling. You can tent foil if browning too quickly, but don’t cover for the entire bake, or steam will keep the biscuits from crisping.

Q. How many calories and how much protein is in each serving?

Each serving of this Chicken and Biscuit Bake contains approximately 345 kcal and 20g of protein. This makes it a protein-packed choice suitable for balanced family meals.

Best Easy Chicken and Biscuit Bake Recipe

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