Chicken and Biscuits Casserole

This hearty and healthy dinner was enjoyed by everyone, and it’s easy to make which is always a plus.

Adapted from Taste of Home Casseroles, 2011.


  • 2 tsp. oil
  • 1 medium onion, chopped
  • 1/4 c. flour
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 1/2 c. skim milk
  • 1 TBSP Worcestershire sauce
  • 1 16oz. package frozen mixed vegetables
  • 2 c. cooked chicken, cubed (can use rotisserie chicken)
  • 2 TBSP Parmesan cheese

Biscuit Ingredients:

  • 1 c. all purpose flour
  • 1 TBSP sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 c. skim milk
  • 3 TBSP oil
  • 1 TBSP fresh parsley, minced


  1. In a large skillet, heat oil over medium high heat; then add the onion and cook until tender.  Stir in the flour, basil, thyme, salt and pepper until blended.  Gradually stir in milk and Worcestershire sauce until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened; then add the vegetables, chicken, and cheese and reduce to low.
  2. Meanwhile, in a medium bowl, combine four through salt. In a small bowl combine milk, oil and parsley; then stir into dry ingredients until just combined.
  3. Transfer hot chicken mixture to a greased 2 1/2 quart baking dish.  Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.
  4. Bake uncovered at 375* for 30-40 minutes or until biscuits are lightly browned.

Chicken and Biscuits Casserole:


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