Go Back

Small Batch Chicken and Biscuits Casserole

Course Main Course
Cuisine American
Keyword casserole for one, chicken and biscuits casserole, chicken biscuit bake, small batch casserole
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes
Servings 1 casserole
A creamy chicken and vegetable filling sits under drop biscuits in a small 5x7-inch dish. It uses cooked chicken and frozen mixed vegetables.

Ingredients

Biscuit dough

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 tablespoons cold butter cut into ¼-inch pieces
  • ½ cup milk

Chicken and vegetable filling

  • 1 tablespoon butter
  • ½ cup chopped onion
  • 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

Directions

  • Heat the oven to 400°F and butter a 5×7-inch baking dish.
  • For the biscuits, mix the flour, baking powder, sugar, and salt. Cut in the cold butter, then stir in the milk just until a dough forms. Set it aside.
  • In a 10-inch skillet, cook the onion in the 1 tablespoon butter for 2 minutes. Add the mushrooms, garlic, salt, and pepper and cook for 3 to 4 minutes.
  • Stir in the broth. When it is hot, add the heavy cream and Italian seasoning and simmer, stirring, for 2 minutes.
  • Stir in the sour cream and cook for 2 to 3 minutes, until thickened. Fold in the cooked chicken and frozen vegetables.
  • Pour the filling into the dish and drop spoonfuls of biscuit dough over the top. Bake for 15 to 17 minutes, until the biscuits are golden and baked through. Let it cool a little before serving.

Nutrition

Serving: 1180g | Calories: 1993kcal | Carbohydrates: 142g | Protein: 116g | Fat: 106g | Saturated Fat: 61g | Trans Fat: 3.4g | Cholesterol: 511mg | Sodium: 3660mg | Potassium: 1766mg | Fiber: 11g | Sugar: 20g | Vitamin A: 10066IU | Vitamin C: 24mg | Calcium: 681mg | Iron: 12mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 casserole); ½ cup milk counted as whole milk, ¼ teaspoon kosher salt (the first choice counted), ½ teaspoon Italian seasoning counted as dried oregano, cooked diced or shredded chicken (the first choice counted). Brands and portions vary, so use it only as an approximation.