Chicken and Biscuit Casserole Recipe

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Most Helpful Positive Review

Sep 06, 2007

I made this 1 other time before and followed the recipe to a T. It was very good and the proportions are very balanced. This time I made sure to cut the celery and carrot pieces smaller than the onion so that they are all done at the same time. I also substituted some half-and-half for the chicken broth (1/4 of the portion) just to give it some richness and color. I added about 3/4 tbsp. of poultry seasoning and a dash of cayenne. I used frozen peas instead of canned and did not bake the biscuits with the casserole. I used frozen buttermilk biscuits and poured the mixture on top. I love the way that the biscuit melts when the sauce is poured on it. This time it came out DIVINE.

—Cheapthrills

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Most Helpful Critical Review

Apr 20, 2006

Bummer! How did everyone rate this 5 stars? Maybe I missed something, because I thought that this recipe was not so great. Maybe the basil biscuits didn't suit my taste. If you make this recipe I would recommend using prepared biscuits and not attemting the sticky mess... the end result was not worth the effort. SORRY! :(

—Leslie Leona

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764 Ratings

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Jul 15, 2003

This is a staple wintertime recipe. Also, hate to say it, but I've made it both with chicken broth and then with 4 bouillon cubes + 4 cups water. Now I like to go "fresh" when I can, but it was much blander with the chick. broth. Tastes considerably better with the bouillon cubes; either way, it's an excellent recipe, and nice to see a casserole without a can of soup in it, and also with so many fresh veggies.

—KATIE66

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Jul 18, 2008

UPDATE: Try this recipe with mashed potoatoes on top in lieu of the biscuits called for (i.e. like a chicken shepherd's pie). I got this idea from Rachel Ray. All in all, I prefer this better as is (i.e. with a biscuit crust), but had to give it a try... This is an excellent recipe!!! My friend who has the "favorites" cookbook recommended it to me (it's in the original paperback). I do not like the "crust" part of pot pies, but I love the filling, so this recipe is perfect for me! The biscuits are just yummy! I made this casserole for my parents and they loved it too! I added some fresh mushrooms, pearl onions and a little cookig sherry (you could also use white wine...) to make it extra special :) I made more than 8 biscuits (8 didn't seem to be enough to cover the entire 9x13 pan) and didn't flatten them as the recipe directed (I just spooned heaping mounds of biscuit mix onto the filling). This dish pairs nicely with a tossed salad. I'll definitely make this again. It's a keeper! Thanks for sharing!!!

—Chef Mickey (aka Mickey)

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Aug 04, 2005

Great recipe--I would use a little less black pepper, and I used Bisquick baking mix with 2/3 cup buttermilk instead of regular milk. Bought a whole roasted chicken and used that for the 4 cups of chicken meat. Oh yes, you must use frozen peas instead of canned, big difference. Enjoy!

—BALDINOWARD

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May 13, 2007

I made the chicken mixture according to the recipe, except I added a little poultry seasoning. It was very good but next time I make this I'll use frozen peas instead of canned. Some other reviews had mentioned there needed to be more biscuits so I used 3 cups Bisquit, 2 cups milk and two teaspoons basil. It made 12 good sized biscuits that covered the whole pan. I didn't roll them as the recipe stated, I just did drop biscuits. This was very good and will definately be made again. However, we had leftover since there's only two of us and the leftovers were not great, the biscuits soaked up the broth and it was just kinda dry, so I would suggest cutting the recipe in half, using a 9x9 inch pan if you're only making it for two people.

—JanetS

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May 19, 2007

Soooooo very good! I didn't add the celery, but I did add corn and potatoes (that I cooked in the microwave first). I also used 4 chicken stock cubes and 4 cups of water instead of the chicken broth. I didn't roll or flatten the biscuits with my hands as the instructions stated to do. I realized that my biscuit mix was much too sticky to mess with so instead I just spooned 6 "blops" of the mix onto the chicken mixture. Then I cooked the whole thing in a round casserole dish instead of the 9 X 13 inch baking dish.

—Alyson

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Jul 30, 2006

I was really surprised by this. I've made similar dishes which usually turn out pretty bland but since this had such good ratings I thought I'd try it. It's really good! The basil is a great touch just make sure to follow the recipe and not put in too much. I can easily tell how it could be overpowering and ruin the dish if you add too much. I'd suggest changing the veggie mix a little by adding mushrooms, more onions, a few diced potatoes and green beans would be nice and cut down on the peas.

—KANDIYOHIV

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Nutrition

Calories
450 kcal
23%

Carbohydrates
48 g
15%

Cholesterol
96 mg
32%

Fat
13.2 g
20%

Fiber
2.7 g
11%

Protein
33.5 g
67%

Sodium
2015 mg
81%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Biscuit Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 450
Calories from Fat: 119

% Daily Value *
Total Fat 13.2g 20 %
Saturated Fat 6.3g 31 %
Cholesterol 96mg 32 %
Sodium 2015mg 81 %
** Potassium 494mg 14 %
Total Carbohydrates 48g 15 %
Dietary Fiber 2.7g 11 %
Protein 33.5g 67 %
Sugars 7.6g
Vitamin A 48 %
Vitamin C 10 %
Calcium 11 %
Iron 37 %
** Thiamin 22 %
** Niacin 139 %
** Vitamin B6 38 %
** Magnesium 14 %
** Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.