Broccoli Cheddar Biscuit Casserole
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I’ve made this Broccoli Cheddar Biscuit Casserole on busy weeknights and for casual weekends when everyone wants something warm, cheesy, and effortless. It’s essentially a creamy broccoli and shredded rotisserie chicken filling baked under fluffy biscuits — the kind of comfort food that disappears fast. Use a quick can of biscuits for speed or homemade buttermilk biscuits when you want better texture and flavor.
This casserole also pairs perfectly with leftovers; if you’ve got a roast chicken or extra veggies, it’s a forgiving vehicle for them. If you like hearty, cheesy bakes, you might also enjoy a similar baked potato chicken broccoli casserole I turned into a weeknight staple: baked potato chicken broccoli casserole.
Why you’ll love this dish
This recipe balances creamy, cheesy filling with tender broccoli and a tender biscuit topping. It’s fast when you use canned biscuits, but still feels homemade and comforting. Make it for a busy family dinner, a potluck, or a cozy Sunday brunch that needs minimal hands-on time.
“The biscuits soak up just the right amount of sauce while keeping a golden, garlicky top — my kids asked for seconds.”
Reasons to try it:
- Quick assembly with rotisserie chicken and canned biscuits.
- Crowd-pleasing: mild cheddar and flaky biscuits are kid-friendly.
- Flexible: use leftover chicken or swap veggies.
- One-dish cleanup when baked in a 13×9 pan.
The cooking process explained
Before you start: preheat your oven to 375°F and butter a 13×9 baking dish. The method is simple and straightforward.
Overview:
- Sauté onion and garlic in butter until soft.
- Make a roux with flour, then whisk in chicken broth and milk to form a creamy sauce.
- Add broccoli, simmer until tender.
- Stir in shredded chicken and lots of sharp cheddar until melted.
- Spoon into the prepared pan and top with six biscuits.
- Bake until biscuits are golden; brush with garlic butter and serve.
If you want a biscuit-forward breakfast take on the idea, check these biscuit breakfast casserole ideas for inspiration: biscuit breakfast casserole ideas.
What you’ll need
- 1 recipe homemade buttermilk biscuits OR canned biscuits (6 large) — canned for speed; homemade for better texture.
- 4 tablespoons unsalted butter (for the sauce)
- 1 large yellow onion, finely diced (about 1 cup)
- 4 teaspoons garlic, minced (divided use noted below)
- 1/3 cup (42 g) all-purpose flour
- 2 cups (480 g) chicken broth
- 2 cups (490 g) whole milk, room temperature (or 2% for lighter)
- 4 cups (364 g) broccoli florets, fresh (or frozen, thawed and drained)
- 1 teaspoon kosher salt (plus 1 teaspoon for garlic butter)
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 cups (140 g) rotisserie chicken, finely shredded (or cooked chicken breast)
- 2 1/2 cups (226 g) sharp cheddar cheese, shredded
- 4 tablespoons butter, melted (for brushing biscuits)
- 1 teaspoon kosher salt (for garlic butter)
- 2 teaspoons garlic, minced (for garlic butter)
- 1 tablespoon fresh parsley, minced (for garlic butter)
Substitutions & notes:
- Milk: whole milk gives a richer sauce; half-and-half will be even richer.
- Broccoli: cauliflower works well too. If using frozen, squeeze out excess water before adding.
- Cheese: a mix of sharp cheddar and Monterey Jack melts creamier. Avoid pre-shredded cheese if possible — it contains anti-caking agents that can make the sauce less smooth.
Step-by-step instructions
- Preheat the oven to 375°F. Lightly butter a 13×9-inch baking dish.
- In a large skillet over medium heat, melt 4 tablespoons unsalted butter.
- Add the diced onion and cook, stirring, until translucent, about 8 minutes.
- Stir in 2 teaspoons minced garlic and cook 1 minute more.
- Sprinkle in 1/3 cup flour and whisk continuously until the raw flour smell is gone and the roux is lightly browned, about 1 minute.
- Slowly pour in the chicken broth while whisking to prevent lumps. Then whisk in the milk until smooth.
- Add the broccoli, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon cayenne. Bring to a simmer.
- Cook uncovered, stirring occasionally, until the broccoli is tender, about 12–15 minutes.
- While the broccoli cooks, open the can of biscuits (or divide your homemade biscuits into six portions).
- After the broccoli is tender, stir in the shredded rotisserie chicken and 2 1/2 cups shredded sharp cheddar. Stir until the cheese melts and the filling is evenly combined. Remove from heat.
- Transfer the filling to the prepared baking dish and arrange the six biscuits on top, spaced slightly apart.
- Bake for 15 minutes, or until the biscuits are golden brown and cooked through.
- While the casserole bakes, make the garlic butter: mix 4 tablespoons melted butter, 1 teaspoon kosher salt, 2 teaspoons minced garlic, and 1 tablespoon minced fresh parsley.
- Remove casserole from oven and immediately brush the biscuit tops with the garlic butter. Let rest 5 minutes, then serve.
Best ways to enjoy it
- Serve straight from the pan with a crisp green salad or roasted carrots for color and crunch.
- Pair with a light, acidic side like a lemon vinaigrette slaw to cut the richness.
- For brunch, add a side of fresh fruit and a pot of coffee.
- To make it a full meal, serve with crusty bread or garlic knots (the garlic butter on the biscuits echoes nicely).
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes, or reheat the whole casserole in a 350°F oven until warmed through (about 20–25 minutes).
- To freeze: assemble and bake the filling (without biscuits), cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight, place in a baking dish, top with fresh biscuits, and bake until bubbly and golden.
- Food safety: refrigerate within 2 hours of baking. Reheat to an internal temperature of 165°F before serving.
Pro chef tips
- Don’t overcook the roux. Browning the flour a touch improves flavor, but burn it and the sauce will taste bitter.
- Use room-temperature milk so it blends smoothly with the roux and doesn’t cause lumps.
- For extra flavor, sauté the onions in a mix of butter and a splash of olive oil to raise the browning temperature a little.
- If you want more biscuit coverage, use a dozen smaller biscuits and reduce bake time by a few minutes.
- For a different texture, brush the tops with an egg wash before baking for a shinier finish.
For ideas using biscuits in casseroles and breakfast bakes, see this handy biscuit-focused recipe collection: baked potato chicken broccoli casserole with biscuits.
Creative twists
- Add crumbled bacon and swap half the cheddar for smoked cheddar for a smoky twist.
- Make it vegetarian: omit chicken and add mushrooms, extra cauliflower, or white beans for protein.
- Low-carb option: skip the biscuits and top with seasoned almond-flour dumplings or a cauliflower mash.
- Spicy variation: increase cayenne or fold in diced jalapeño to the filling.
- Topping swap: replace biscuits with a layer of mashed potato or puff pastry for a different texture.
Common questions
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain it well first to avoid diluting the sauce. Add it a little earlier if pieces are larger so it becomes tender in the simmer.
Q: Can I prepare this ahead of time?
A: Yes. Prepare the filling up to step 11, refrigerate overnight, then top with biscuits and bake when ready. If filling is cold, add a few extra minutes to the bake time.
Q: How do I make this dairy-free or vegan?
A: Use a plant-based milk (unsweetened soy or oat) and a dairy-free butter and cheese alternative. Note the sauce may be thinner; add a touch more flour to compensate.
Q: Can I double the recipe?
A: Yes, but use two pans or a larger commercial-size pan and adjust bake time. Biscuits may take a few extra minutes to brown.
Q: What biscuit alternative gives the best result?
A: Homemade buttermilk biscuits will be superior in flavor and texture. Canned biscuits are convenient and produce good results for weeknights.
Conclusion
This Broccoli Cheddar Biscuit Casserole is a reliable, comforting dish that’s easy to customize and quick enough for a busy night. If you’re hunting similar takes or want inspiration for different biscuit-topped bakes, check out this Biscuit Broccoli Cheddar Casserole from I Am Homesteader for a closely related version. For a more rustic, cobbler-style approach, Half Baked Harvest’s Homemade Broccoli Cheddar Cobbler is a beautiful reference. And if you’d like another store-friendly recipe, see the Broccoli Cheddar Biscuit Bake on the Samsung Food App for a slightly different technique and presentation. Enjoy — and don’t be surprised when this one becomes requested weekly.
Broccoli Cheddar Biscuit Casserole
Ingredients
Method
- Preheat the oven to 375°F. Lightly butter a 13x9-inch baking dish.
- In a large skillet over medium heat, melt 4 tablespoons unsalted butter.
- Add the diced onion and cook, stirring, until translucent, about 8 minutes.
- Stir in 2 teaspoons minced garlic and cook for 1 minute more.
- Sprinkle in 1/3 cup flour and whisk continuously until the raw flour smell is gone and the roux is lightly browned, about 1 minute.
- Slowly pour in the chicken broth while whisking to prevent lumps. Then whisk in the milk until smooth.
- Add the broccoli, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon cayenne. Bring to a simmer.
- Cook uncovered, stirring occasionally, until the broccoli is tender, about 12–15 minutes.
- After the broccoli is tender, stir in the shredded rotisserie chicken and 2 1/2 cups shredded sharp cheddar until the cheese melts and the filling is evenly combined. Remove from heat.
- Transfer the filling to the prepared baking dish and arrange the six biscuits on top, spaced slightly apart.
- Bake for 15 minutes, or until the biscuits are golden brown and cooked through.
- While the casserole bakes, make the garlic butter: mix 4 tablespoons melted butter, 1 teaspoon kosher salt, 2 teaspoons minced garlic, and 1 tablespoon minced fresh parsley.
- Remove casserole from oven and immediately brush the biscuit tops with the garlic butter. Let rest for 5 minutes, then serve.
