This classic, southern chicken and biscuits casserole is perfect for your leftover chicken or Thanksgiving turkey.
A colorful medley of vegetables in a creamy sauce and topped with biscuits, this casserole is a complete meal.
It’s the annual holiday struggle. Just what do you do with all that leftover turkey once the celebration is over? One of the things I happen to love about Thanksgiving dinner is all of the leftovers. This is such a great post-holiday recipe for using up some of that leftover turkey. If you don’t happen to have leftovers, simply poach a few chicken breasts or pull the meat from a store bought rotisserie chicken.
My Mom used to make her own biscuits for this casserole, but I’m a big fan of shortcuts in the kitchen and premade biscuits work perfectly in this recipe. Who has time to make biscuits with all the hustle and bustle of the holidays?
Comfort food is my thing. I have always had a thing for southern favorites like chicken and dumplings. It’s just one of those warm, comforting dishes that satisfies like no other. And, I adore pot pie. This recipe is a combination of the two and it’s a beautiful thing.
This delectable casserole is the ultimate comfort food.
Ingredients:
- 2 (14.5 ounce) cans chicken broth
- 3 large carrots, peeled and chopped
- 2 cups frozen peas
- 3 cups shredded and chopped chicken or turkey
- 1 yellow onion, chopped
- 2 cups sliced mushrooms
- 2 celery stalks, chopped
- 1 tsp Italian seasoning
- salt and pepper to taste
- 2 tbsp unsalted butter butter to saute onions and mushrooms
- 2 (10.5 ounce) cans cream of chicken soup
- 1 (8 count) package refrigerated biscuits
Instructions:
Step 1: In a large pot, bring the chicken stock to a boil. Add the carrots, celery and simmer for about 15 minutes, or until veggies are almost tender. Add the frozen peas and continue to simmer a minute or two more. Remove veggies to a large bowl with a slotted spoon and reserve stock. Add chopped chicken or turkey to the veggies and set aside.
Step 2: Now, preheat the oven to 450.
Step 3: In a dutch oven, melt the butter. Add the onions and the mushrooms and saute for about seven minutes, or until both onions and mushrooms are soft. Now, slowly pour in the remaining stock, whisking as you pour. Add cream of chicken soup to the liquid and whisk until smooth and heated through, for about five minutes. Add the Italian seasoning, salt and pepper and stir. Pour the sauce over the chicken (or turkey) and veggies and stir until well combined. Pour and spread evenly into a greased 9×13 inch casserole dish.
Step 4: Place biscuit rounds on top of the filling and brush the tops of the biscuits with egg wash (just one yolk mixed with a little warm water—this gives the biscuits shine) and prick with a fork.
Step 5: Bake for about 20 minutes, or until the biscuits are golden and the chicken mixture is bubbling. Serve hot.
This is such a flexible recipe. Use whatever holiday leftovers you have and leave out what you don’t like. Green beans and sweet potato would both be great in this casserole.
Do you have a favorite post-holiday recipe? Be sure to follow the #warmtraditions hashtag for more holiday recipe inspiration.
Chicken (or Turkey) and Biscuits Casserole
Ingredients
- 2 14.5 ounce cans chicken broth
- 3 large carrots peeled and chopped
- 2 cups frozen peas
- 3 cups shredded and chopped chicken or turkey
- 1 yellow onion chopped
- 2 cups sliced mushrooms
- 2 celery stalks chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons unsalted butter butter to saute onions and mushrooms
- 2 10.5 ounce cans cream of chicken soup
- 1 8 count package refrigerated biscuits
Instructions
- In a large pot, bring the chicken stock to a boil. Add the carrots, celery and simmer for about 15 minutes, or until veggies are almost tender. Add the frozen peas and continue to simmer a minute or two more. Remove veggies to a large bowl with a slotted spoon and reserve stock. Add chopped chicken or turkey to the veggies and set aside.
- Now, preheat the oven to 450.
- In a dutch oven, melt the butter. Add the onions and the mushrooms and saute for about seven minutes, or until both onions and mushrooms are soft. Now, slowly pour in the remaining stock, whisking as you pour. Add cream of chicken soup to the liquid and whisk until smooth and heated through, for about five minutes. Add the Italian seasoning, salt and pepper and stir. Pour the sauce over the chicken (or turkey) and veggies and stir until well combined. Pour and spread evenly into a greased 9×13 inch casserole dish.
- Place biscuit rounds on top of the filling and brush the tops of the biscuits with egg wash (just one yolk mixed with a little warm water—this gives the biscuits shine) and prick with a fork.
- Bake for about 20 minutes, or until the biscuits are golden and the chicken mixture is bubbling. Serve hot.
