Biscuits and Gravy Stuffed Chicken Breast Casserole
Biscuits and Gravy Stuffed Chicken Breast Casserole
An American classic with a creative twist, this casserole brings together the flaky, buttery goodness of biscuits and the rich, savory taste of homemade gravy, all wrapped up inside a juicy chicken breast.
🛒 Ingredients
- 4 lbs Boneless, skinless chicken breasts
- 1 cup Buttermilk
- 2 cups All-purpose flour
- 2 tsp tsp Baking powder
- 1 tsp tsp Salt
- 1 tsp tsp Black pepper
- 2 sticks Unsalted butter
- 1 cup Heavy cream
- 2 packages Gravy mix
- 1 can Frozen biscuits
- 1 cup Shredded cheddar cheese
- 1 cup Chopped scallions
👨🍳 Instructions
- 1
Step 1: Preheat oven to 375°F (190°C).
- 2
Step 2: In a large bowl, whisk together flour, baking powder, salt, and black pepper. Add buttermilk and mix until just combined.
- 3
Step 3: Cut in butter until mixture resembles coarse crumbs.
- 4
Step 4: Divide dough into 4 equal pieces and shape each into a ball.
- 5
Step 5: Roll out each ball into a flat disk.
- 6
Step 6: Place a chicken breast in the center of each disk and top with a spoonful of biscuit dough.
- 7
Step 7: Fold dough over chicken and seal edges with a fork.
- 8
Step 8: In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add 2 chicken breasts and cook until golden brown, about 3-4 minutes per side.
- 9
Step 9: Transfer skillet to oven and bake for 15-20 minutes, or until chicken is cooked through.
- 10
Step 10: While chicken is cooking, prepare gravy according to package instructions.
- 11
Step 11: To assemble casserole, place cooked chicken breasts in a 9x13 inch baking dish. Spoon biscuit gravy over top of chicken and sprinkle with shredded cheese.
- 12
Step 12: Bake in preheated oven for an additional 5-10 minutes, or until cheese is melted and bubbly.
💡 Pro Tips
To ensure crispy biscuit tops, bake casserole for the last 5-10 minutes without the top on. To avoid dry chicken, do not overbake. Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.