Chicken, Mushroom & Crispy Biscuit Bake Recipe

Chicken, Mushroom & Crispy Biscuit Bake Recipe
It’s always nice to have a crunchy topping on a creamy casserole. It adds texture and flavor, and seems to make it special. This easy Chicken, Mushroom, and Crispy Biscuit Bake includes lots of crunchy biscuit pieces for a topping, over a creamy chicken and mushroom filling.
The idea came from a Taste of Home email recipe, but that one called for canned mushrooms, which is a very unappetizing (canned mushrooms are rubbery and tasteless) food crime, so I adapted it to my own tastes and used fresh mushrooms, onions, and chicken; I also added cream cheese, which elevated it to a casserole worthy of company. Pair this luscious casserole with a tossed green salad.

8 Servings
2 tablespoons butter
1 small onion, chopped
8 ounces sliced mushrooms

2 pounds boneless skinless chicken breast halves, trimmed of fat and veins, cut into 1/2" cubes

1 8 oz. package cream cheese, softened
1 10 3/4 ounce can condensed cream of chicken soup
1 cup milk
1 teaspoon dried dill weed
1/4 teaspoon freshly ground black pepper
1 teaspoon paprika

1 tablespoon dehydrated onion flakes
1 teaspoon dehydrated garlic slices
1 tablespoon dried parsley
2 teaspoons paprika
1/4 cup Parmesan cheese, the dried kind in the green container

2 8 oz. container refrigerated biscuits, cut into quarters

  1. Preheat oven to 400°. Spray a deep 8" casserole dish with non-stick spray.
  2. Filling: Melt the butter in a large skillet. Add the chopped onion and mushrooms; stir over medium heat until softened. Add the chicken chunks and sauté until they are white. Add the cream cheese, soup, milk, dill weed, pepper, and paprika. Stir until the cream cheese melts; turn to low and keep warm.
  3. Topping: Measure the dehydrated onions and garlic, parsley, paprika, and Parmesan cheese in a bullet blender; whizz until smooth (or mash them together with a mortar and pestle). Place the biscuit cubes in a bowl; pour the Parmesan mixture over, and use your impeccably clean hands to coat the biscuit pieces. Place them on a silicone or parchment lined baking sheet and bake 5 minutes.
  4. While the biscuits are baking, pour the filling into the prepared baking dish. When the biscuits have baked 5 minutes, remove them from the oven and pile them on the hot filling. Place in the oven and bake about 15 minutes or until the biscuits are brown and the filling bubbles. Serve warm.

Amount Per Serving
Calories 599 Calories from Fat 311
Percent Total Calories From: Fat 52% Protein 25% Carb. 23%

Nutrient Amount per Serving
Total Fat 35 g
Saturated Fat 19 g
Cholesterol 129 mg
Sodium 1002 mg
Total Carbohydrate 35 g
Dietary Fiber 1 g
Sugars 0 g
Protein 37 g

Vitamin A 29% Vitamin C 6% Calcium 0% Iron 20%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.