There’s nothing quite like the cozy, heartwarming goodness of a homemade Country Chicken and Biscuits casserole. This Southern-inspired dish brings together tender chicken, hearty vegetables, and a rich, creamy sauce, all crowned with fluffy, cheesy drop biscuits. It’s the ultimate comfort food — perfect for busy weeknights, cold evenings, or whenever you’re craving something soul-satisfying. Plus, it’s a one-pan meal that the whole family will love.
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Why This Country Chicken and Biscuits Recipe is a Must-Try
This Country Chicken and Biscuits recipe is the perfect fusion of ease, flavor, and nostalgia. It uses simple ingredients, most of which you probably already have in your kitchen, and it’s ready in under an hour. The use of rotisserie chicken and Bisquick shortcuts cuts down on prep time without sacrificing taste. The result? A creamy, savory casserole with fluffy, golden biscuits on top — all baked to bubbly perfection.
Whether you’re looking for a family-friendly dinner or a dish that delivers that “made-from-scratch” flavor without all the hassle, this recipe hits the mark.
Ingredients for Country Chicken and Biscuits
For the Filling:
- Chicken Broth: Adds depth and a savory base to the creamy sauce.
- Half-and-Half: Provides a rich, velvety texture to the filling.
- Butter: Infuses the base with richness and helps sauté the vegetables.
- Onion: Offers sweet, aromatic flavor as the base of the filling.
- Carrots: Add color and a hint of natural sweetness.
- Celery: Brings a fresh, earthy flavor and some crunch.
- Flour: Used to thicken the sauce into a creamy consistency.
- Kosher Salt: Enhances all the flavors.
- Ground Black Pepper: Adds subtle heat and complexity.
- Cooked Chicken: The star protein — tender and juicy. Use rotisserie for ease.
- Frozen Peas: Add a pop of color and mild sweetness (no need to thaw).
For the Biscuits:
- Bisquick Mix: Makes biscuit prep quick and easy.
- Cold Buttermilk: Helps create tender, fluffy biscuits with slight tang.
- Sharp Cheddar Cheese: Adds a rich, cheesy flavor to the biscuit topping.
- Dried Parsley: Gives a pop of herbaceous freshness.
- Butter (melted): Brushed on top for golden, buttery biscuits.
- Garlic Powder: Adds a delicious savory finish to the biscuit tops.
Smart Ingredient Swaps for Every Pantry
If you’re missing a few ingredients or want to make this dish your own, here are some helpful variations:
- Chicken: Use leftover turkey or even canned chicken in a pinch.
- Bisquick: Try a homemade mix of flour, baking powder, salt, and butter.
- Half-and-Half: Substitute with whole milk and a splash of cream.
- Vegetables: Swap peas with corn, green beans, or chopped broccoli.
- Cheese: Use mozzarella, Colby Jack, or Parmesan for a different flavor profile.
- Gluten-Free: Use a gluten-free baking mix and ensure all other ingredients are certified GF.
Step-by-Step Instructions to Make Country Chicken and Biscuits
- Preheat the Oven: Set your oven to 425°F and prepare a 3-quart casserole dish or cast iron skillet with nonstick spray.
- Cook the Vegetables: In a large skillet, melt butter and sauté onion, carrots, and celery for about 10 minutes until softened.
- Thicken the Filling: Stir in flour and cook for one more minute. Slowly whisk in the mixture of chicken broth and half-and-half. Simmer until thick and bubbly.
- Add the Chicken and Peas: Stir in cooked, diced chicken and frozen peas. Season with salt and pepper.
- Bake the Filling: Transfer the mixture to your prepared dish. Cover with foil and bake for 10 minutes while you prepare the biscuits.
- Make the Biscuit Dough: In a mixing bowl, stir together Bisquick, buttermilk, cheese, and parsley until a soft dough forms.
- Add Biscuit Topping: Remove the filling from the oven, uncover, and give it a quick stir. Drop spoonfuls of dough (¼ cup or less) over the hot filling.
- Bake Again: Return the dish to the oven uncovered and bake for 12–15 minutes until biscuits are golden and cooked through. Tent with foil if biscuits brown too quickly.
- Finish and Serve: Mix melted butter with garlic powder and brush it over the warm biscuits. Serve hot and enjoy!
Helpful Tips for Success Every Time
- Use Hot Filling: Drop the biscuit dough on hot filling to help the bottoms cook through.
- Don’t Overmix Dough: Gentle mixing keeps biscuits light and tender.
- Test Biscuit Doneness: Insert a toothpick to ensure the centers are fully baked.
- Tent if Needed: Cover with foil if biscuits brown too fast before they’re done.
- Customize Texture: Thin your filling with extra broth if it thickens too much during baking.
Perfect Pairings and Delicious Variations
Round out your Country Chicken and Biscuits dinner with one or more of these sides or variations:
- Side Dishes: Serve with roasted broccoli, Southern green beans, or a crisp salad with vinaigrette.
- Spicy Version: Add cayenne pepper to the biscuit mix or hot sauce to the filling.
- Hearty Add-Ins: Stir in diced potatoes, corn, or mushrooms for more bulk.
- Herb Boost: Mix in thyme, rosemary, or sage for seasonal flavor.
- Make-Ahead Tip: Prep the filling up to 3 days in advance and refrigerate. Let it come to room temp before baking and topping with fresh biscuit dough.
A Cozy Casserole with Southern Roots
Country Chicken and Biscuits is a dish that’s deeply rooted in Southern kitchens — where comfort food is made to bring people together. Whether you grew up eating chicken and dumplings or pot pie, this casserole offers the same warm embrace with every bite. It’s especially fitting for fall and winter meals, but you’ll find yourself craving it all year round.
This dish is also perfect for sharing — consider doubling the recipe to gift a tray to friends or neighbors in need of a little comfort.
Final Word: When you need a comforting, one-dish dinner that pleases everyone, this Country Chicken and Biscuits recipe delivers. Creamy, savory, and loaded with flavor, it’s bound to become a staple in your dinner rotation.
Wrapping Up: The Ultimate Country Chicken and Biscuits Experience
Nothing beats the warmth and nostalgia of a well-made Country Chicken and Biscuits casserole. It’s hearty, flavorful, and full of Southern charm — the kind of dish that turns a simple meal into a memory. Whether you’re feeding a hungry family, entertaining guests, or meal-prepping for the week, this recipe delivers comfort in every forkful. With a creamy, savory filling and golden cheesy biscuits on top, it’s a dish you’ll turn to again and again.
Take advantage of its flexibility — swap ingredients, spice it up, or keep it classic. However you make it, Country Chicken and Biscuits will always bring smiles to the table.
FAQ About Country Chicken and Biscuits
What kind of chicken works best in Country Chicken and Biscuits?
You can use any cooked chicken, but rotisserie chicken is a popular choice because it’s flavorful and saves time. A mix of white and dark meat provides the best texture and depth of flavor. Leftover roasted chicken or even poached boneless thighs or breasts work great too.
Can I make this chicken and biscuits casserole ahead of time?
Absolutely! Prepare the filling up to 3 days in advance and store it in the refrigerator. When you’re ready to bake, let it come to room temperature, transfer it to your baking dish, and proceed with the biscuit topping. It’s a great option for make-ahead meal planning.
Why are my biscuits undercooked on the bottom?
This can happen if the filling isn’t hot enough when you add the biscuit dough. Always make sure the chicken mixture is bubbling hot before dropping the biscuit dough on top. Also, don’t press the biscuits down into the filling — keep them on the surface so they bake evenly.
More Relevant Recipes
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Country Chicken and Biscuits
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
A cozy and creamy chicken and vegetable casserole topped with cheesy, golden-brown drop biscuits. This classic comfort dish is easy to make using rotisserie chicken and Bisquick, and it’s perfect for a hearty family dinner.
Ingredients
- 2 cups chicken broth
- 1 cup half-and-half
- 1/3 cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 1/2 cup flour
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- 1/2 cup frozen peas (not thawed)
- 2 cups Bisquick
- 2/3–3/4 cup cold buttermilk (or regular milk)
- 1/2 cup grated sharp cheddar cheese
- 1/4 teaspoon dried parsley
- 2 tablespoons butter, melted
- 1/8 teaspoon garlic powder
Instructions
- Preheat oven to 425°F and spray a 2 ½–3-quart baking dish with cooking spray.
- In a bowl, whisk together chicken broth and half-and-half; set aside.
- Melt butter in a large skillet over medium-high heat. Add onion, carrots, and celery; sauté for 10 minutes.
- Add flour and cook for 1 more minute, stirring constantly.
- Reduce heat to medium and slowly stir in the broth mixture. Cook until thick and bubbly (5–6 minutes), stirring often.
- Stir in salt, pepper, chicken, and frozen peas.
- Transfer mixture to prepared baking dish, cover with foil, and bake for 10 minutes.
- Meanwhile, stir together Bisquick, buttermilk, cheese, and parsley to form a soft dough.
- Remove chicken mixture from oven, uncover, and stir. Drop 1/4-cup scoops of biscuit dough onto hot filling (about 8 biscuits).
- Bake uncovered for 12 minutes, or until biscuits are golden and a toothpick inserted comes out clean. Tent with foil if browning too quickly.
- Mix melted butter and garlic powder, then brush over warm biscuits before serving.
Notes
- You can use homemade cooked chicken if you prefer not to use rotisserie.
- Use regular milk if buttermilk is unavailable.
- A smaller scoop (1/4 cup or less) ensures the biscuits cook through more easily.
- Use a deeper 2-quart dish for a thicker filling and tightly spaced biscuits.
- Don’t thaw the peas before adding.
- Let the filling sit at room temperature for 30 minutes before baking if making ahead.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 443 kcal
- Sugar: 7 g
- Sodium: 1168 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 97 mg
