Garlic Butter Chicken Biscuit Bake
A comforting chicken casserole with a creamy garlic butter sauce and tender biscuits.
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 mixing bowl medium
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 tablespoon minced garlic
- 1/2 cup butter melted
- 1 can 16.3 oz refrigerated biscuit dough
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
Preparation
- Preheat the oven to 375°F. Cut the chicken into bite-sized pieces and season with salt and pepper.
- In a large skillet, cook the chicken over medium heat until no longer pink. Set aside.
- In a mixing bowl, combine cream of chicken soup, chicken broth, milk, and minced garlic. Stir until smooth.
- Pour the sauce over the cooked chicken in the skillet and simmer for a few minutes.
Baking
- Transfer the chicken and sauce mixture into a baking dish.
- Cut the biscuit dough into quarters and arrange over the chicken mixture.
- Drizzle melted butter over the biscuits and sprinkle with parsley.
- Bake for 25-30 minutes until biscuits are golden brown.
Serving
- Let the bake rest for 5 minutes before serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure biscuits are evenly spread for uniform cooking.
Ingredient Substitutions: Use turkey instead of chicken if preferred.
How to Serve: Pair with a green salad or steamed veggies for a balanced meal.
Storage & Freshness: Keep in the fridge for up to 3 days.
Make-Ahead Tips: Prep the chicken mixture in advance and store in the fridge until ready to bake.
Ingredient Substitutions: Use turkey instead of chicken if preferred.
How to Serve: Pair with a green salad or steamed veggies for a balanced meal.
Storage & Freshness: Keep in the fridge for up to 3 days.
Make-Ahead Tips: Prep the chicken mixture in advance and store in the fridge until ready to bake.