Can I substitute the vegetables in this casserole?

Yes, absolutely! Feel free to swap out the vegetables for your family's favorites. Broccoli, cauliflower, or even some bell peppers would be great additions.

Can I use a different type of meat?

Definitely. You can use cooked turkey or ham instead. Adjust the seasoning accordingly to complement the flavor of the meat you choose.

Can I prepare this casserole ahead of time?

Yes, you can prepare the casserole ahead of time. Assemble it, cover it tightly, and refrigerate for up to 24 hours before baking. You might need to add a few minutes to the baking time.

What kind of biscuits should I use?

For the biscuits, you can use a store-bought mix or make them from scratch. If you're short on time, pre-made biscuits are a convenient option.

Is this casserole freezer-friendly?

Yes! Let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before baking.

How do I prevent the biscuits from getting soggy?

To prevent the biscuits from getting soggy, consider partially baking the casserole before adding the biscuits. This will help the filling set and prevent the biscuits from absorbing too much moisture.

Chicken and Vegetable Casserole with Biscuits is the epitome of comfort food. It’s that dish that evokes memories of cozy family dinners and the warmth of a home-cooked meal. I remember my grandma making a similar casserole on chilly evenings, and the aroma alone could chase away any blues. I'm hoping it does the same for you and your family!

This recipe is not just about taste; it’s also about convenience. It’s perfect for busy weeknights when you need a quick and easy meal that doesn’t compromise on flavor. Plus, it’s freezer-friendly, making it an excellent make-ahead option. Imagine pulling this out of the freezer on a hectic day – a delicious, homemade dinner ready to bake! What does this mean for you? More time, less stress, and a happy family.

I love that this casserole is so customizable, too. Feel free to swap out the vegetables based on what you have on hand or what your family prefers. You can also use different types of meat, such as turkey or ham. And the biscuit topping? Feel free to use your favorite recipe or a store-bought mix for extra convenience. This is about making life easy and delicious!

Freezer Friendly Chicken and Vegetable Casserole with Biscuits

Name: Freezer Friendly Chicken and Vegetable Casserole with Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Meal-Prep
Ingredients: 2 tbsp Butter; 1 diced Onion; 2 cloves minced Garlic; 1/4 cup All-purpose flour; 3 cups Chicken broth; 1 cup Milk; 2 cups Cooked, shredded chicken; 1 cup Mixed vegetables (peas, carrots, corn); 1/2 tsp Salt; 1/4 tsp Black pepper; 2 cups All-purpose flour; 4 tsp Baking powder; 1 tsp Salt; 1/2 cup (1 stick) Cold butter; 3/4 cup Milk

This freezer-friendly Chicken and Vegetable Casserole with Biscuits is the perfect comfort food for busy weeknights. A hearty, customizable, and make-ahead meal that the whole family will love.

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Trust me, you dont wanna skip the greasing step; cleaning up afterwards will be a pain otherwise!
In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. I always tear up when I dice onions, no matter how many times I've done it! Anyone else?
Add 2 cloves of minced garlic and cook for another minute until fragrant. The smell of garlic always makes my kitchen feel so inviting and cozy.
Stir in 1/4 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux. This step is crucial for thickening the sauce.
Gradually whisk in 3 cups of chicken broth until the mixture is smooth and there are no lumps. I use low-sodium broth to control the saltiness of the casserole.
Add 1 cup of milk and bring to a simmer, stirring occasionally. Simmer for about 5 minutes, or until the sauce has thickened slightly. Don't let it boil, or the sauce might separate.
Stir in 2 cups of cooked, shredded chicken. I prefer using chicken thighs because they are more flavorful and stay moist even after baking.
Add 1 cup of mixed vegetables (such as peas, carrots, and corn), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Feel free to get creative with the veggies! Add what you like; I sometimes add some chopped broccoli too. Experiment, dont be afraid!
Mix everything together until well combined. Taste and adjust the seasoning as needed. If you like a little kick, add a pinch of red pepper flakes.
Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly. You can also use two smaller baking dishes if you want to freeze one for later.
In a large mixing bowl, combine 2 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. If you use self rising flour, you can skip the baking powder. The only problem is not everyone stocks this flour, so you might want to stick to this recipe to avoid confusion.
Cut in 1/2 cup (1 stick) of cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Cold butter is key for flaky biscuits!
Stir in 3/4 cup of milk until just combined. Do not overmix; the dough should be slightly shaggy. Overmixing can lead to tough biscuits.
Drop spoonfuls of the biscuit dough onto the chicken and vegetable mixture, spacing them evenly. You should get about 8-10 biscuits, depending on the size of your spoonfuls.
Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly. Keep an eye on it; ovens can vary, and you don't want to burn the biscuits.
Let the casserole cool for a few minutes before serving. This will prevent you from burning your mouth on the molten filling!