Creamy Chicken and Corn Casserole with Biscuit Topping
Creamy Chicken and Corn Casserole with Biscuit Topping
Ingredients
For the Casserole Filling
- 2 cups cooked chicken, shredded
- 2 cups cooked white rice
- 1 1/2 cups sweet corn kernels, drained, if canned; thawed, if frozen
- 1 1/2 cups sharp cheddar cheese, shredded
For the Creamy Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk, whole or 2%
- 4 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Biscuit Topping and Garnish
- 1 refrigerated biscuit dough, 16.3 ounce can (8 count)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 2 min
- 3
Gradually whisk in the chicken broth, then the milk, until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 4
Reduce the heat to low. Add the softened cream cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cream cheese is fully melted and the sauce is smooth and creamy.
⏱️ 3 min
- 5
Remove the sauce from the heat. Stir in the shredded cooked chicken, cooked white rice, sweet corn kernels, and 1 cup of the shredded cheddar cheese until well combined.
⏱️ 3 min
- 6
Pour the chicken and rice mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
⏱️ 2 min
- 7
Open the can of refrigerated biscuit dough. Tear each biscuit into 3-4 irregular pieces and arrange them over the casserole mixture, leaving small gaps for steam to escape.
⏱️ 3 min
- 8
Bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through, and the casserole is bubbly around the edges.
⏱️ 25 min•🌡️ 375
- 9
Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Corn Casserole with Biscuit Topping
Ingredients
For the Casserole Filling
- 2 cups cooked chicken, shredded
- 2 cups cooked white rice
- 1 1/2 cups sweet corn kernels, drained, if canned; thawed, if frozen
- 1 1/2 cups sharp cheddar cheese, shredded
For the Creamy Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk, whole or 2%
- 4 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Biscuit Topping and Garnish
- 1 refrigerated biscuit dough, 16.3 ounce can (8 count)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 2 min - 3
Gradually whisk in the chicken broth, then the milk, until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 4
Reduce the heat to low. Add the softened cream cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cream cheese is fully melted and the sauce is smooth and creamy.
⏱️ 3 min - 5
Remove the sauce from the heat. Stir in the shredded cooked chicken, cooked white rice, sweet corn kernels, and 1 cup of the shredded cheddar cheese until well combined.
⏱️ 3 min - 6
Pour the chicken and rice mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
⏱️ 2 min - 7
Open the can of refrigerated biscuit dough. Tear each biscuit into 3-4 irregular pieces and arrange them over the casserole mixture, leaving small gaps for steam to escape.
⏱️ 3 min - 8
Bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through, and the casserole is bubbly around the edges.
⏱️ 25 min•🌡️ 375 - 9
Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min