Biscuit Broccoli Cheddar Casserole (Print Version)
Creamy chicken and broccoli with sharp cheddar, topped with golden buttermilk biscuits and finished with garlic herb butter.
# Ingredients:
→ Base
01 -
1 recipe homemade buttermilk biscuits (or store-bought canned biscuits)
02 -
2 tablespoons unsalted butter
03 -
1 medium yellow onion, finely diced (about 1 cup)
04 -
2 teaspoons minced garlic
05 -
⅓ cup (42 g) all-purpose flour
06 -
2 cups (480 g) chicken broth
07 -
2 cups (490 g) whole milk, room temperature
08 -
4 cups (364 g) broccoli florets
09 -
½ teaspoon kosher salt
10 -
¼ teaspoon black pepper
11 -
⅛ teaspoon cayenne pepper, adjust to taste
12 -
1 cup (140 g) finely shredded rotisserie chicken (or any cooked chicken)
13 -
2 cups (226 g) shredded sharp cheddar cheese
→ Garlic Butter Topping
14 -
3 tablespoons melted butter
15 -
1 teaspoon kosher salt
16 -
1 teaspoon minced garlic
17 -
1 tablespoon minced fresh parsley
# Steps:
01 -
Preheat the oven to 375°F. Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
02 -
In a large 13-inch skillet over medium heat, melt butter. Add onion and cook until softened, about 8-10 minutes. Add garlic and cook for 1 additional minute.
03 -
Sprinkle flour over the onion mixture and whisk together until lightly browned, about a minute. Slowly pour in the chicken broth and milk, whisking constantly, until no flour lumps remain.
04 -
Add broccoli, salt, pepper, and cayenne. Bring the mixture to a simmer, and cook uncovered, stirring occasionally, for 12-15 minutes, or until the broccoli is tender.
05 -
While the broccoli is cooking, prepare the biscuit dough or have store-bought biscuits ready.
06 -
After the broccoli is tender, add the chicken and shredded cheese. Stir until the cheese has melted. Remove from heat and transfer the mixture to the prepared baking dish. (Alternatively, if using an oven-safe skillet, leave the mixture in the skillet for baking.)
07 -
Gently shape the biscuit dough into six equal-sized pieces and place them evenly on top of the casserole mixture.
08 -
Bake for 35-40 minutes, or until the biscuits are golden brown and the casserole is hot and bubbly.
09 -
While the casserole is baking, make the garlic butter. In a small bowl, combine the melted butter, salt, garlic, and parsley.
10 -
After removing the casserole from the oven, immediately brush the tops of the biscuits with the garlic butter. Let the dish rest for 5 minutes before serving.
# Notes:
01 -
Any cooked chicken works in this recipe, use whatever you have on hand.
02 -
For a quicker version, store-bought canned biscuits can be substituted for homemade.
03 -
This casserole can be assembled ahead of time and refrigerated before baking, just add 5-10 minutes to the baking time.