If you are dreaming of a cozy, comforting dish that just feels like a warm hug, the Chicken and Mushrooms Biscuits Bake Recipe will quickly become one of your favorites. This hearty casserole layers tender chicken and savory mushrooms beneath fluffy, cheesy biscuits, creating a perfect harmony of flavors and textures. It’s a beautiful way to bring simple pantry staples and fresh ingredients together for a meal that truly satisfies both your tummy and your soul.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this dish. Each component plays a crucial role, from the creamy filling that wraps tender chicken and fresh mushrooms in rich flavor, to the biscuit topping that offers a golden, cheesy crust. These simple ingredients combine to deliver a comforting classic that’s surprisingly easy to pull together.
- Unsalted butter: Key for sautéing and creating flaky biscuits without overpowering flavors.
- Medium onion, chopped: Adds sweetness and depth to the filling.
- Garlic, minced: Infuses the dish with aromatic warmth and bold flavor.
- Sliced mushrooms: Bring earthiness and moisture that complement the chicken beautifully.
- All-purpose flour (for the filling and biscuits): Essential for thickening the filling and creating the biscuit texture.
- Low-sodium chicken broth: The flavorful base that melts everything together without making it too salty.
- Milk (whole or 2%): Adds creaminess to the sauce.
- Fresh thyme leaves: Herbs that brighten the savory components with gentle floral notes.
- Salt & black pepper: To enhance and balance all the flavors.
- Cooked chicken, shredded or diced: The hearty protein star of the show.
- Frozen mixed vegetables: Peas, carrots, green beans, and corn add color, sweetness, and extra nutrition.
- Baking powder & baking soda: Crucial for the biscuits’ rise and fluffiness.
- Cold unsalted butter, cubed: Incorporated into the dough for tender, flaky biscuit layers.
- Cold buttermilk: Reacts with baking soda to make the biscuits delightfully soft.
- Shredded sharp cheddar cheese: Adds richness, tang, and that golden crust everyone loves.
- Chopped fresh parsley (optional): For a burst of fresh herbaceous flavor in the biscuits.
How to Make Chicken and Mushrooms Biscuits Bake Recipe
Step 1: Prepare the Chicken and Mushroom Filling
Start by preheating your oven to 400°F (200°C) so it’s ready when your bake is assembled. In a large skillet, melt butter over medium heat to create a flavorful base. Toss in chopped onion and cook until softened, about 3–4 minutes, which will build that lovely natural sweetness you want. Then add the garlic and sliced mushrooms, cooking for approximately 5 minutes until the mushrooms are tender and releasing their deep, earthy flavor. This step ensures every bite is packed with delicious umami goodness.
Step 2: Thicken the Sauce
Once your vegetables are cooked, sprinkle in the flour, stirring for about a minute so it cooks through and forms a roux with the butter and veggies. Slowly whisk in the chicken broth and milk, allowing the mixture to simmer gently for 5 to 7 minutes until thickened and creamy, the essential base that will soak into your chicken and veggies perfectly. The fresh thyme, salt, and black pepper go in now, layering in freshness and seasoning that bring harmony to the dish.
Step 3: Add Chicken and Vegetables
Stir your shredded or diced cooked chicken and the frozen mixed vegetables into the thickened sauce. The vegetables add vibrant color and sweetness, while the chicken provides tender, hearty protein. Let everything cook together for a few minutes, about 2–3, giving the flavors a chance to mingle and the veggies to warm through. Then transfer this savory mixture into a greased 9×13-inch baking dish—the comforting foundation of your bake.
Step 4: Make the Biscuits
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combination ensures biscuits that are both fluffy and perfectly risen. Cut in cold, cubed butter using a pastry cutter or your fingers, working it until crumbly—the key to achieving those flaky layers in the final biscuit topping. Stir in the sharp cheddar cheese and optional parsley, adding that satisfying cheesy tang and fresh herb aroma. Make a well in the center and pour in the cold buttermilk, mixing gently just until everything comes together. Be careful not to overmix to keep those biscuits light and tender.
Step 5: Assemble and Bake
Now for the fun part: dollop spoonfuls of the biscuit dough evenly over the chicken and mushroom filling, leaving small gaps so the steam can escape and the biscuits can bake evenly. Pop the entire dish into the oven and bake for 25 to 30 minutes, until the biscuits turn a gorgeous golden brown and the filling is bubbling away underneath. Let the bake rest for about 5 minutes before serving, giving all the flavors a chance to set beautifully.
How to Serve Chicken and Mushrooms Biscuits Bake Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens up the dish visually and adds a lovely fresh note with every bite. For a touch of indulgence, a light drizzle of melted butter or a spoonful of sour cream can elevate this comforting meal to truly irresistible levels.
Side Dishes
This bake is a hearty meal on its own but pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette to cut through the richness. Roasted root vegetables or a simple side of steamed green beans also complement the creamy filling and flaky biscuits perfectly.
Creative Ways to Present
For a family-style gathering, serve the bake straight from the dish, encouraging everyone to dig in and enjoy the cozy comfort. If you want to impress guests, spoon generous portions onto individual plates, topping each serving with a fresh herb sprig and a small wedge of lemon for a hint of brightness.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Chicken and Mushrooms Biscuits Bake Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen and the biscuits remain tender, making for easy, quick meals later in the week.
Freezing
You can freeze the unbaked casserole (covered tightly with foil and plastic wrap) for up to 2 months. Thaw overnight in the refrigerator before baking as directed, perfect for meal prep or last-minute comfort food cravings.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to keep the biscuit topping crisp and the filling creamy. Avoid microwaving if possible, as the biscuits may become soggy.
FAQs
Can I use leftover cooked chicken for this recipe?
Absolutely! Leftover cooked chicken works perfectly in this bake, saving time and adding convenience without compromising flavor or texture.
Can I substitute fresh vegetables for frozen?
Yes, fresh vegetables like peas, carrots, and green beans can be used. Just be sure to cook them slightly before adding to the filling so they cook evenly in the bake.
Is there a dairy-free option for the biscuits?
You can substitute non-dairy milk for buttermilk and use dairy-free butter to make the biscuits suitable for those avoiding dairy, although the flavor and texture might differ slightly.
Can I make the biscuits from scratch or use store-bought biscuits?
While homemade biscuits add that extra homemade charm, store-bought biscuit dough can be a quick shortcut if you’re short on time, though the cheese and parsley addition might be missed.
How do I know when the bake is done?
The biscuits should be golden brown on top and the filling should be bubbling around the edges. A toothpick inserted into a biscuit should come out clean, indicating they are fully cooked.
Final Thoughts
This Chicken and Mushrooms Biscuits Bake Recipe is such a delightful way to bring comfort food to your table with minimal fuss and maximum flavor. With tender chicken, savory mushrooms, creamy sauce, and cheesy biscuits all baked to perfection, it’s a meal that invites gatherings, leftovers, and warm memories. I can’t wait for you to try it and see how quickly it becomes a beloved classic in your kitchen!
Print
Chicken and Mushrooms Biscuits Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Biscuits recipe features a rich, creamy chicken and vegetable filling topped with fluffy cheddar biscuits. Perfect for a family dinner, the dish combines tender cooked chicken, sautéed mushrooms, and mixed vegetables in a savory sauce, all baked under a golden biscuit crust for a satisfying and hearty meal.
Ingredients
Filling
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- â…“ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 tsp fresh thyme leaves
- Salt & black pepper, to taste
- 3 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk
- ½ cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the dish.
- Sauté Onions: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat, then add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms become tender.
- Make Roux: Sprinkle â…“ cup all-purpose flour over the cooked vegetables and stir continuously for 1 minute to cook out the raw flour taste.
- Create Sauce: Slowly whisk in 2 cups low-sodium chicken broth and 1 cup milk, then simmer the mixture for 5-7 minutes until it thickens into a creamy sauce.
- Add Seasoning and Chicken: Stir in 1 teaspoon fresh thyme leaves, salt and black pepper to taste, then add 3 cups shredded cooked chicken and 2 cups frozen mixed vegetables. Cook for another 2-3 minutes.
- Transfer Filling: Pour the chicken and vegetable mixture into a greased 9×13-inch baking dish and spread evenly.
- Prepare Biscuit Dough: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Cut in 6 tablespoons cold unsalted butter using a pastry cutter or your fingers until the texture is crumbly.
- Add Cheese and Parsley: Mix in ½ cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh parsley if using.
- Combine Buttermilk: Make a well in the center of the dry ingredients and pour in ¾ cup cold buttermilk. Stir gently just until combined to avoid overmixing.
- Top Filling with Biscuits: Drop spoonfuls of biscuit dough over the chicken filling in the baking dish, leaving small gaps between each drop to allow for spreading.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly hot.
- Rest and Serve: Remove from oven and let rest for 5 minutes before serving to allow the filling to set slightly.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Frozen mixed vegetables can be substituted with fresh if preferred; adjust cooking time accordingly.
- For a richer biscuit topping, use whole buttermilk and cold butter straight from the fridge.
- Do not overmix the biscuit dough to ensure tender, flaky biscuits.
- Fresh parsley in the biscuit topping adds a nice herbaceous note but is optional.
- This recipe can be made gluten-free by substituting all-purpose flour with a gluten-free blend and ensuring baking powder is gluten-free.
