Chicken And Biscuits Easy And Healthy Wellplated Com

This healthy chicken and biscuits casserole is so rich and satisfying, Ina Garten and Paula Deen would both approve. (Even though I didn’t make this an easy chicken and biscuits with cream of chicken soup.) My Healthy Chicken Pot Pie and Crock Pot Chicken Pot Pie were the inspiration recipes for the creamy chicken-and-biscuits casserole filling. I took a few shortcuts in today’s version (ahem, frozen veggies) to make it even quicker and easier too! The best part? Serving this chicken and biscuits casserole is deeply gratifying—not as gratifying as eating it (don’t be crazy), but I did love the sensation of sinking the serving spoon down through the golden butter biscuit topping into the rich, herby filling, then scooping a generous portion of both right onto my plate. The biscuits’ fluffy undersides are made even more moist and tender by their contact with the chicken filling, and the flaky biscuit tops make a pleasing textural contrast. Even though this recipe has clear chicken pot pie vibes, the biscuits make the entire experience fresh without losing its homey, “I’m sitting down to eat my grandma’s creamy chicken and biscuits” type of familiarity. (Both Crockpot Chicken and Dumplings and Instant Pot Chicken and Dumplings recipes provide a similar crockpot chicken and biscuits vibe.)

How to Make Chicken and Biscuits

My goal was to make this taste like a chicken and biscuits restaurant-style recipe using much healthier ingredients and faster prep. This easy chicken and biscuits uses simple ingredients to create exceptional flavor. The best part? Like many of the other delicious recipes you’ll find here, it can be on your table in just over an hour!

The Ingredients

Chicken. Chicken breasts are an excellent source of lean protein, and they’re always a hit. Using pre-cooked, shredded chicken helps make this recipe quick.

Biscuits. I used my simple Easy Drop Biscuits recipe. It’s a zero (and I mean ZERO) fuss biscuit dough that you’ll dollop over the chicken casserole filling, then bake into fluffy, buttery, golden-topped bliss.

Mushrooms. Mushrooms help build flavor right from the start. Plus, they’re rich in fiber and antioxidants.

Frozen Veggies. I love using a bag of frozen mixed veggies (which combines frozen peas, carrots, green beans, and corn) to help make prep simple and quick.Flour. Helps create a luscious, thick, and creamy chicken and biscuits sauce. Milk. I used nonfat milk to create the chicken and biscuits gravy-like sauce, but you can use any milk you have on hand. Fresh Thyme. Adds an earthy flavor that pairs wonderfully with the other ingredients.

The Directions

Storage Tips

To Store. This recipe tastes best the day it is made, but you can refrigerate leftovers in an airtight container for up to 4 days.To Reheat. Reheat gently in the microwave or in a baking dish in the oven at 350 degrees F.To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Baking Dish. Perfect for making old fashioned chicken and biscuits. Dutch Oven. You’ll use this for so many different recipes. Whisk. Using a small whisk helps you control splashing.

It’s important to me that you feel like you can regularly prepare healthy meals that don’t demand too much of your time and that you genuinely relish eating.

Baked Chicken Breast or Baked Bone-In Chicken BreastShredded Chicken: See How to Cook Shredded Chicken, Crock Pot Shredded Chicken, or Instant Pot ChickenAir Fryer Chicken BreastGrilled Chicken Breast

Arugula Salad

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Sautéed Brussels Sprouts

20 mins

Air Fryer Broccoli

15 mins Leave a rating below in the comments and let me know how you liked the recipe. I hope this healthy chicken and biscuits recipe quickly becomes a go-to, much-loved dinner for you!