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Broccoli Cheddar Biscuit Casserole

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A comforting casserole featuring a creamy broccoli and shredded chicken filling baked under fluffy biscuits, perfect for busy weeknights or casual weekends.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

For the Casserole
  • 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
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups whole milk Room temperature (or 2% for lighter)
  • 4 cups 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 rotisserie chicken, finely shredded Or cooked chicken breast
  • 2 1/2 cups sharp cheddar cheese, shredded
For Garlic Butter
  • 4 tablespoons butter, melted For brushing biscuits
  • 1 teaspoon kosher salt
  • 2 teaspoons garlic, minced
  • 1 tablespoon fresh parsley, minced

Method
 

Preparation
  1. Preheat the oven to 375°F. Lightly butter a 13x9-inch baking dish.
  2. In a large skillet over medium heat, melt 4 tablespoons unsalted butter.
  3. Add the diced onion and cook, stirring, until translucent, about 8 minutes.
  4. Stir in 2 teaspoons minced garlic and cook for 1 minute more.
  5. 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.
  6. Slowly pour in the chicken broth while whisking to prevent lumps. Then whisk in the milk until smooth.
  7. Add the broccoli, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon cayenne. Bring to a simmer.
  8. Cook uncovered, stirring occasionally, until the broccoli is tender, about 12–15 minutes.
  9. 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.
  10. Transfer the filling to the prepared baking dish and arrange the six biscuits on top, spaced slightly apart.
  11. Bake for 15 minutes, or until the biscuits are golden brown and cooked through.
  12. 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.
  13. Remove casserole from oven and immediately brush the biscuit tops with the garlic butter. Let rest for 5 minutes, then serve.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 48gProtein: 25gFat: 26gSaturated Fat: 15gSodium: 810mgFiber: 2gSugar: 5g

Notes

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). For freezing, assemble and bake the filling (without biscuits), cool completely, then freeze in a sealed container for up to 3 months.
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