Description
Broccoli Cheddar Biscuit Casserole brings comfort straight from your kitchen with cheesy, tender biscuits nestled among hearty broccoli florets. Warm, satisfying layers of flavor make this dish a perfect weekend meal your family will devour.
Ingredients
Scale
Main Ingredients:
- 4 cups broccoli florets
- 2 cups rotisserie chicken, finely shredded
- 2 ½ cups sharp cheddar cheese, freshly shredded
- 1 can refrigerated buttermilk biscuits (6 count)
Liquid/Broth Ingredients:
- 2 cups chicken broth
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons butter, melted
Supporting Ingredients:
- 1 large yellow onion, finely diced
- 4 teaspoons fresh garlic, minced
- 2 teaspoons fresh garlic, minced
- ⅓ cup all-purpose flour
- 1 tablespoon fresh parsley, minced
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
Instructions
- Preheat the oven to 375F and grease a 9×13-inch baking dish with butter to prevent sticking.
- Melt 4 tablespoons butter in a large skillet over medium heat. Add 1 finely diced yellow onion and sauté for 8 minutes until soft and translucent.
- Stir 4 teaspoons minced garlic into the onions and cook for 1 minute until fragrant.
- Sprinkle ⅓ cup flour over the onion mixture, whisking constantly for 1 minute until lightly browned.
- Gradually pour 2 cups chicken broth and 2 cups whole milk into the skillet, whisking continuously to prevent lumps.
- Add 4 cups broccoli florets, 1 teaspoon kosher salt, 1 teaspoon black pepper, and ½ teaspoon cayenne to the sauce.
- Simmer uncovered for 12-15 minutes, stirring occasionally, until broccoli becomes tender.
- Fold 2 cups shredded rotisserie chicken and 2 ½ cups sharp cheddar cheese into the skillet until cheese melts completely.
- Transfer the creamy mixture to the prepared baking dish, spreading evenly.
- Arrange 6 refrigerated buttermilk biscuits on top of the casserole, spacing them out.
- Bake for 15 minutes at 375F until biscuits turn golden brown and casserole edges bubble.
- Mix 4 tablespoons melted butter with 1 teaspoon minced garlic, 1 tablespoon parsley, and a pinch of salt.
- Brush the garlic butter mixture over hot biscuit tops immediately after removing from oven.
- Allow the casserole to rest for 5 minutes before serving to let it set and cool slightly.
Notes
- Choose firm, fresh broccoli florets that are bright green and crisp for the best texture and flavor in your casserole.
- Shred the cheddar cheese yourself instead of using pre-shredded cheese, as it melts more smoothly and creates a creamier sauce.
- Make this dish gluten-free by substituting all-purpose flour with a gluten-free blend and using gluten-free biscuits or baking mix.
- For a vegetarian version, replace chicken broth with vegetable broth and swap shredded chicken for white beans or roasted cauliflower to maintain protein content.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 404 kcal
- Sugar: 3 g
- Sodium: 830 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg