Broccoli Cheddar Biscuit Casserole (Print Version)
# Ingredients:
→ Casserole Base
01 -
4 tablespoons unsalted butter
02 -
1 large yellow onion, finely diced (about 1 cup)
03 -
4 teaspoons fresh garlic, minced
04 -
⅓ cup all-purpose flour
05 -
2 cups chicken broth
06 -
2 cups whole milk, at room temperature
→ Main Filling
07 -
4 cups fresh broccoli florets
08 -
2 cups rotisserie chicken, finely shredded
09 -
2½ cups sharp cheddar cheese, freshly shredded
→ Seasonings
10 -
1 teaspoon kosher salt
11 -
1 teaspoon freshly ground black pepper
12 -
½ teaspoon cayenne pepper (adjust to taste)
→ Biscuit Topping
13 -
1 can refrigerated buttermilk biscuits (6 count) or homemade biscuits
→ Garlic Butter Finish
14 -
4 tablespoons butter, melted
15 -
1 teaspoon kosher salt
16 -
2 teaspoons fresh garlic, minced
17 -
1 tablespoon fresh parsley, minced
# Instructions:
01 -
Preheat your oven to 375°F and lightly butter a 13x9-inch baking dish. Set aside while you prepare the filling.
02 -
In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the diced onion and cook for about 8 minutes until soft and translucent.
03 -
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over everything and whisk constantly for about 1 minute until lightly browned.
04 -
Slowly pour in the chicken broth and milk while whisking constantly to prevent lumps. Keep whisking until the mixture is smooth and starts to thicken.
05 -
Add the broccoli florets, salt, pepper, and cayenne to the sauce. Bring to a gentle simmer and cook uncovered for 12-15 minutes, stirring occasionally, until the broccoli is tender.
06 -
Add the shredded chicken and cheddar cheese to the skillet. Stir everything together until the cheese is completely melted and the mixture is creamy.
07 -
Remove from heat and transfer the mixture to your prepared baking dish. Arrange 6 biscuits on top of the casserole, spacing them evenly.
08 -
Bake for 15 minutes or until the biscuits are golden brown and cooked through. The casserole should be bubbly around the edges.
09 -
While the casserole bakes, mix together the melted butter, salt, minced garlic, and parsley in a small bowl.
10 -
Once out of the oven, immediately brush the tops of the biscuits with the garlic butter. Let cool for 5 minutes before serving.
# Notes:
01 -
Use rotisserie chicken for convenience, or substitute with any cooked chicken
02 -
Fresh broccoli works best, but you can use frozen - just thaw and drain well first
03 -
The garlic butter on top makes the biscuits extra flavorful and helps them stay moist
04 -
This casserole reheats well and makes great leftovers for the next day