Some meals just hit different.
You’re tired, it’s been a long day, and all you want is something warm, creamy, buttery, and comforting that doesn’t require you to feed a football team. That’s where this Chicken and Biscuits Casserole for Two comes in.
This cozy little bake is packed with creamy chicken, tender veggies, and a golden, fluffy biscuit topping that’s just waiting to be pulled apart and devoured. It’s homemade comfort food without the drama — or the mountain of dishes. And it’s perfect when you just want a moment to breathe, relax, and eat something that feels like a hug.
Let’s get into it.
What You’ll Need
This isn’t one of those “you need 47 ingredients” kind of recipes. Most of this you probably already have in your kitchen. But just to be sure, here’s your checklist:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 1 tbsp | For sautéing |
| Mushrooms (chopped) | ½ cup | Baby bella or cremini preferred |
| All-purpose flour | 1 tbsp | Helps thicken the sauce |
| Chicken broth | ½ cup | Low-sodium is best |
| Heavy cream | ¼ cup | For that creamy richness |
| Sour cream | 2 tbsp | Adds a little tang |
| Cooked chicken (shredded or chopped) | 1 cup | Rotisserie works beautifully |
| Frozen mixed vegetables | ½ cup | Peas, carrots, corn blend |
| Salt & black pepper | To taste | Start small, taste as you go |
For the biscuit topping:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | ½ cup | Regular works fine |
| Baking powder | ½ tsp | Not baking soda! |
| Baking soda | ⅛ tsp | Just a touch |
| Salt | ⅛ tsp | Enhances the flavor |
| Cold butter | 1 tbsp | Cut into small cubes |
| Buttermilk | ¼ cup | Cold is ideal |
Pro Tips
If this is your first time making a casserole with a biscuit topping from scratch (or if you’re just here for a little shortcut wisdom), here are a few tips to make your life easier:
- Use rotisserie chicken
It saves time and packs in extra flavor. If you’re roasting chicken just for this, make extra and freeze it for next time. - Chop your vegetables small
Smaller pieces cook faster and evenly, which means no weirdly crunchy carrots in your creamy filling. - Don’t overwork the biscuit dough
Stir just until it comes together. Overmixing = tough biscuits. And we don’t want that. - Bake on a sheet tray
Your casserole dish might bubble over just slightly. Pop it on a sheet tray before baking to save your oven (and your sanity). - Let it sit before serving
Hot filling needs a few minutes to settle. If you dive in right away, the texture won’t be as cozy and creamy.
Tools You’ll Need
Nothing fancy here, but having the right tools always helps things run smoother.
- 5×7-inch baking dish
- Medium saucepan
- Mixing bowls (one small, one medium)
- Whisk or wooden spoon
- Pastry cutter or fork (for the biscuit dough)
- Measuring cups and spoons
Substitutions and Variations
One of the best things about this recipe is how adaptable it is. Here’s how to make it your own:
| Ingredient | Swap | Notes |
|---|---|---|
| Mushrooms | Zucchini, celery, or skip | If you’re not into mushrooms, it’s totally fine |
| Chicken | Turkey, tofu, chickpeas | Works great with leftover Thanksgiving turkey too |
| Sour cream | Greek yogurt | Slightly tangier but still creamy |
| Heavy cream | Whole milk | Just a little less rich |
| Buttermilk | Milk + lemon juice | Add 1 tsp lemon juice to ¼ cup milk and let sit for 5 minutes |
| Frozen mixed veggies | Fresh, pre-cooked veggies | Use what you’ve got in the fridge |
Want to spice it up a little?
Add a pinch of cayenne or a few dashes of hot sauce to the filling for a kick.
Make-Ahead Tips
Short on time tomorrow? You can prep a good chunk of this ahead of time:
- Make the filling the night before and store it covered in the fridge.
- You can even scoop the biscuit dough onto a parchment-lined plate and freeze it (raw) overnight. Then just plop the frozen biscuit dough on top of the filling and bake a few extra minutes.
How To Make Chicken And Biscuits Casserole For Two
Let’s walk through this, step by step.
Step 1: Preheat your oven
Set it to 400°F (about 200°C) so it’s hot and ready when you are.
Step 2: Cook the filling
- In a medium saucepan, melt the butter.
- Toss in your chopped mushrooms and sauté until soft and browned, about 5–6 minutes.
- Sprinkle in the flour and stir constantly for 1 minute (this helps cook off the raw taste).
- Slowly whisk in the chicken broth. Then add the heavy cream and sour cream.
- Stir until smooth and thickened slightly.
- Add the cooked chicken and frozen veggies.
- Season with salt and pepper to taste, then pour it into your greased baking dish.
Step 3: Make the biscuit topping
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter with a fork or pastry cutter until the mixture looks crumbly.
- Stir in the buttermilk just until combined. It’s okay if it’s lumpy!
Step 4: Assemble and bake
- Drop small scoops of biscuit dough over the filling.
- Place the baking dish on a sheet tray (just in case!) and bake for 20–25 minutes.
- Biscuits should be golden on top, and the filling should be bubbling up around the edges.
Step 5: Let it rest
Give it 5–10 minutes to cool slightly before digging in. This helps everything settle into creamy, cozy deliciousness.
Leftovers and Storage
This recipe is designed for two, so leftovers might not happen — but if they do:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F for 10–12 minutes or until heated through. The microwave works too, but the biscuit will lose some crispness.
- Freezer: Not recommended once assembled and baked — the biscuit doesn’t freeze well.
Optional Add-Ons
If you want to get a little extra, here are some quick ideas:
| Add-On | Why It Works |
|---|---|
| Shredded cheddar | Sprinkle under the biscuit layer for a cheesy surprise |
| Fresh herbs | Thyme, parsley, or chives brighten up the whole thing |
| Garlic powder | Stir into the filling or biscuit mix for extra flavor |
Nutritional Breakdown (Estimated)
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | ~520 |
| Protein | 32g |
| Carbs | 28g |
| Fat | 31g |
| Fiber | 3g |
| Sugar | 4g |
Note: This varies depending on brands and swaps used.
Frequently Asked Questions
Can I double the recipe for guests?
Yes! Use an 8×8 or 9×9 dish and double everything. You might need to add 5 more minutes to the baking time.
What if I don’t have buttermilk?
No problem. Just mix 1 tsp of lemon juice or vinegar with ¼ cup of milk. Let it sit for 5 minutes, then use it like buttermilk.
Can I skip the biscuit topping?
You can — but that’s the best part! If you’re looking for lower carbs, serve the filling over mashed cauliflower or roasted veggies.
Is this freezer-friendly?
You can freeze the cooked filling separately, but the biscuit topping is best fresh.
Wrap Up
If you’re craving something warm, savory, and satisfying without committing to a huge dish, this Chicken and Biscuits Casserole for Two is your answer.
It’s got all the cozy of a Sunday dinner with none of the stress. And it’s built for just the right portion — enough to feel full and comforted, but not stuck with leftovers for days (unless you want that).
Give it a go this week. Then come back and let me know what you think! If you try any variations or make it your own, I’d love to hear about it in the comments. And of course, let me know if you have questions!
