Cheddar Bay Biscuit Casserole

This cheddar bay biscuit casserole is a comforting dish made with tender chicken, mixed vegetables, and a creamy sauce, topped with fluffy, cheesy garlic biscuits baked until golden.

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Rest Time (minutes): 10

Total Time: 55

Servings: servings

Calories: 520kcal

Author: Lucy

Cost: $9

Equipment

9x13-inch baking dish
Saucepan
mixing bowl
Whisk
Spoon

Ingredients

2 cups cooked chicken, shredded
1 cup mixed vegetables (carrots, peas, corn)
1/4 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheddar cheese
2 cups biscuit mix
1/2 cup cold butter, cubed
3/4 cup shredded sharp cheddar cheese
2/3 cup milk (for biscuits)
1 tsp garlic powder (for biscuits)
1/2 tsp dried parsley
3 tbsp butter, melted (for topping)
1/2 tsp garlic powder (for topping)
1 tsp dried parsley (for topping)

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a saucepan, melt butter over medium heat and whisk in flour to form a roux.
Gradually whisk in chicken broth and milk, cooking until thickened.
Add garlic powder, thyme, salt, pepper, and cheddar cheese, stirring until melted.
Fold in chicken and vegetables, then transfer mixture to baking dish.
In a bowl, combine biscuit mix and cold butter, cutting until crumbly.
Stir in cheddar cheese, milk, garlic powder, and parsley until just combined.
Drop spoonfuls of dough evenly over the filling.
Bake for 25–30 minutes until biscuits are golden and filling is bubbly.
Mix melted butter with garlic powder and parsley, then brush over hot biscuits.
Let rest 5–10 minutes before serving.

Notes

Keep butter cold when making biscuits for best texture. Do not overmix the dough. Let casserole rest 5–10 minutes before serving. For best results when reheating, add a splash of milk to maintain creaminess.

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