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Pioneer Woman Chicken Biscuit Casserole

Pioneer Woman Chicken Biscuit Casserole - recipe card
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A comforting, creamy chicken casserole topped with flaky buttermilk biscuits and bubbling melted cheddar. This hearty dish is the ultimate weeknight comfort food, with a golden, buttery crust over a rich, savory filling.

Ingredients

Scale
  • 2 1/2 cups cooked chicken breast, shredded (from about 1 lb / 450 g boneless, skinless chicken breasts)
  • 2 cups shredded sharp cheddar cheese, divided (about 8 oz / 225 g)
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup frozen pearl onions, thawed and halved (or 1/2 cup chopped onion, sautéed)
  • 1 cup sour cream
  • 1/2 cup full-fat cream cheese, softened
  • 1/2 cup chicken broth, preferably low-sodium
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 can (16.3 oz / 462 g) refrigerated buttermilk biscuits (such as Pillsbury Grands! Homestyle Original)
  • 1 tablespoon unsalted butter, melted (for brushing biscuits)

Instructions

  1. Preheat the oven to 375°F / 190°C. Lightly grease a 9×13-inch (or 3-quart) baking dish with butter or nonstick spray.
  2. In a large mixing bowl, combine the shredded chicken, 1 1/2 cups of the shredded cheddar cheese, peas, carrots, pearl onions, sour cream, cream cheese, chicken broth, garlic powder, onion powder, kosher salt, and black pepper. Stir well with a rubber spatula until the cream cheese is fully incorporated and the mixture is smooth.
  3. Transfer the mixture to the prepared baking dish and spread it into an even layer. Tap the dish on the counter once or twice to release any air bubbles.
  4. Place the dish in the preheated oven and bake uncovered for 15 minutes, until the filling is hot and bubbling at the edges. Meanwhile, separate the refrigerated biscuit dough into 8 biscuits and set them on a plate.
  5. After 15 minutes, remove the dish from the oven (keep the oven on). Stir the filling gently to redistribute any hot spots. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the hot filling.
  6. Arrange the 8 biscuit dough rounds on top of the hot filling in 2 rows of 4, spacing them evenly. They will expand and touch as they bake, creating a beautiful crust.
  7. Brush the tops of the biscuits with the melted butter.
  8. Return the dish to the oven and bake for an additional 18-22 minutes, until the biscuits are golden brown and cooked through (a toothpick inserted into the center of a biscuit should come out clean). The filling should be bubbling around the edges.
  9. For a deeper golden top, switch the oven to broil for the last 1-2 minutes, watching carefully to avoid burning.
  10. Let the casserole rest for at least 5-10 minutes before serving. This allows the filling to set slightly and prevents the casserole from being too runny when sliced.
  11. Scoop out generous portions, making sure each serving includes biscuits and a hearty helping of creamy filling. Serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble the casserole but do not bake. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Reheating: For best results, reheat individual portions in a 350°F / 175°C oven for 10-15 minutes, or microwave on high for 1-2 minutes. To re-crisp biscuits, use an air fryer at 350°F / 175°C for 3-5 minutes. Tip: If using leftover chicken, ensure it is thoroughly shredded for even distribution. You can substitute turkey for chicken.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-biscuit-casserole/