Description
This Hearty Chicken Stew Casserole is a comforting and wholesome American main course featuring tender shredded chicken, a medley of vegetables, and a creamy, savory sauce topped with melted cheddar cheese and fluffy biscuit dough. Perfect for a family dinner, this baked casserole combines rich flavors and satisfying textures in every bite.
Ingredients
Scale
Chicken and Vegetables
- 2 cups cooked chicken breast, shredded
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
Sauce
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1 cup shredded cheddar cheese
- 1 cup biscuit dough pieces or refrigerated biscuit dough cut into small chunks
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish to prevent sticking.
- Sauté the vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion, celery, sliced carrots, and minced garlic. Cook for about 4 to 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Make the roux: Stir in the flour and cook for 1 minute while continuously stirring to form a thick paste (roux) that will thicken the sauce.
- Add liquids and thicken: Slowly whisk in the chicken broth and milk until the mixture is smooth and starts to thicken.
- Simmer with seasonings and potatoes: Add the diced potatoes, dried thyme, dried rosemary, salt, and black pepper. Simmer the mixture gently for about 8 minutes, until the potatoes begin to soften but are not fully cooked.
- Add chicken and peas: Stir in the shredded chicken and frozen peas, mixing well to distribute evenly throughout the stew base.
- Assemble casserole: Pour the stew mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top, then place the biscuit dough pieces evenly across the surface.
- Bake the casserole: Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling hot.
- Rest and serve: Remove from the oven and let the casserole rest for about 5 minutes before serving to allow flavors to settle and the filling to thicken slightly.
Notes
- Rotisserie chicken works well and is a great time saver.
- You can substitute turkey for the chicken if preferred.
- For a thicker stew base, simmer the mixture a few minutes longer before baking.
