Description
Creamy chicken casserole with vegetables and a golden biscuit topping. A comforting and easy dinner!
Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 (10.75 oz) cans condensed cream of mushroom soup
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen green beans
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
- 1 box (10 oz) refrigerated biscuit dough (or homemade biscuit dough equivalent)
- 2 tablespoons melted butter, for brushing on biscuits
- Fresh parsley, chopped (optional garnish)
Instructions
- Prepare Chicken: Pat chicken cubes dry with paper towels.
- Sear Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer (cook in batches if needed). Season with salt, pepper, thyme, and rosemary. Cook for 5-7 minutes, until browned on all sides but not fully cooked. Remove from skillet and set aside.
- Sauté Vegetables: Add chopped onion, celery, and carrots to the same skillet. Cook over medium heat for 5-7 minutes, until softened. Add minced garlic and cook for another minute, until fragrant.
- Make Casserole Filling: In a large bowl, combine cream of mushroom soup, cream of chicken soup, and sour cream. Mix well. Add cooked chicken and sautéed vegetables. Stir in frozen peas, frozen green beans, and chicken broth. Season with salt and pepper to taste.
- Assemble Casserole: Preheat oven to 375°F (190°C). Pour chicken and vegetable mixture into a 9×13 inch baking dish. Spread evenly.
- Add Biscuit Topping: Arrange biscuits evenly over the top of the casserole.
- Brush with Butter: Melt butter and brush over the tops of the biscuits.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly. Tent with foil if biscuits brown too quickly.
- Cool and Serve: Let cool for a few minutes before serving. Garnish with fresh parsley, chopped, if desired.
Notes
- Vegetable Variations: Substitute other vegetables like corn, broccoli, or diced potatoes.
- Add Mushrooms: Sauté sliced mushrooms with the onions, celery, and carrots.
- Spice it Up: Add a pinch of red pepper flakes to the filling.
- Herb Variations: Experiment with oregano, basil, or sage.
- Gluten-Free: Use gluten-free cream of mushroom soup and biscuit dough.
- Homemade Biscuits: Use your favorite homemade biscuit dough recipe.
- Slow Cooker Option: Cook chicken and vegetables as directed. Combine filling ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add biscuits during the last hour.
- Add Cheese: Sprinkle shredded cheddar or Monterey Jack cheese over the biscuits during the last 10 minutes of baking.
- Make it Healthier: Use low-fat soup, sour cream, and whole wheat biscuits.
- Freezing Instructions: Assemble but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes