Broccoli Cheddar Biscuit Casserole

A few weeks ago, we had one gray, chilly evening where everyone came home tired and hungry, the kind of night that practically begs for something hot, cheesy, and baked. I had broccoli in the fridge that needed using, a rotisserie chicken from last night’s dinner, and one lonely can of biscuits sitting in the fridge door. That’s when it hit me—why not turn those leftovers into a warm, bubbling, biscuit-topped casserole?

I threw it together while chatting with my youngest about her day and sipping on tea. It didn’t take long, but when that dish came out of the oven—golden biscuits puffed up over creamy broccoli and melty cheddar—we were all grinning at the table. Even my husband, who usually avoids anything with broccoli, went back for seconds.

Since then, this has become a go-to comfort dish for us. It checks all the boxes: budget-friendly, minimal effort, and guaranteed clean plates. Plus, it smells incredible while baking, which always draws the family into the kitchen asking, “What’s that smell?”

Let’s just say it’s one of those meals that looks like you worked way harder than you did—and don’t we all need more of those?

Short Description

A creamy, cheesy chicken and broccoli casserole topped with golden biscuits and brushed with garlic butter—easy, cozy, and perfect for weeknight dinners.

Key Ingredients

For the Casserole Base:

• 4 tbsp unsalted butter
• 1 large yellow onion, finely diced (about 1 cup)
• 4 tsp fresh garlic, minced
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk (at room temperature)

Main Filling:

• 4 cups fresh broccoli florets
• 2 cups finely shredded rotisserie chicken
• 2½ cups sharp cheddar cheese, freshly shredded

Seasonings:

• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• ½ tsp cayenne pepper (adjust to taste)

Biscuit Topping:

• 1 can refrigerated buttermilk biscuits (6 count) or use homemade

Garlic Butter Finish:

• 4 tbsp butter, melted
• 1 tsp kosher salt
• 2 tsp fresh garlic, minced
• 1 tbsp fresh parsley, minced

Tools Needed

• 13×9-inch baking dish
• Large skillet
• Whisk
• Mixing bowls
• Pastry brush
• Measuring cups & spoons
• Knife and cutting board

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F. Lightly butter a 13×9-inch baking dish and set aside.

Step 2: Make the Sauce Base
Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and sauté for about 8 minutes, until soft and fragrant.

Step 3: Build the Roux
Add the minced garlic and cook for 1 more minute. Sprinkle flour over the onion mixture and whisk constantly for about 1 minute, until slightly browned.

Step 4: Add Liquids and Thicken
Gradually pour in the chicken broth and milk while whisking. Keep whisking until the sauce thickens—this takes about 5–7 minutes. It should coat the back of a spoon.

Step 5: Add Broccoli and Spices
Stir in the broccoli, salt, black pepper, and cayenne. Let it simmer gently for 12–15 minutes, uncovered, until the broccoli is fork-tender.

Step 6: Stir in Chicken and Cheese
Add the shredded rotisserie chicken and cheddar cheese. Stir until the cheese is melted and the filling is creamy. Remove from heat.

Step 7: Assemble and Bake
Pour the mixture into the prepared baking dish. Place biscuits evenly on top of the casserole.

Step 8: Bake
Bake at 375°F for 15–18 minutes, or until biscuits are golden and cooked through. The edges should be bubbling.

Step 9: Brush with Garlic Butter
Mix melted butter, salt, garlic, and parsley. As soon as the casserole comes out, brush the tops of the biscuits generously.

Step 10: Rest and Serve
Let the casserole rest for 5 minutes before serving to thicken slightly and cool just enough to enjoy.

Why You’ll Love This Recipe

– Great way to use leftovers

– Family-friendly flavors

– Balanced meal in one pan

– Quick prep using rotisserie chicken

– Budget-conscious ingredients

– Biscuit topping makes it feel indulgent

– Kid-approved broccoli dish

– Makes great leftovers

Mistakes to Avoid & Solutions

Mistake 1: Thin sauce that won’t set.
Solution: Make sure to cook the flour for a full minute before adding the liquids. Let the sauce simmer until it noticeably thickens before adding the broccoli.

Mistake 2: Undercooked biscuits.
Solution: Don’t crowd the biscuits, and make sure they’re spaced evenly. If your oven bakes unevenly, rotate the pan halfway through.

Mistake 3: Soggy topping.
Solution: Pour the filling in hot and don’t over-saturate the biscuit bottoms. You can lightly press the biscuits into the filling without submerging them.

Mistake 4: Overcooked broccoli.
Solution: Simmer until just fork-tender in the sauce—don’t pre-boil or they’ll turn mushy during baking.

Mistake 5: Bland flavor.
Solution: Don’t skip the cayenne and black pepper—this isn’t meant to be spicy, but the seasoning helps balance the richness.

Serving and Pairing Suggestions

Serve as a main dish with a simple green salad or roasted carrots.

Perfect for potlucks, family-style dinners, or weekend brunches.

Pair with sweet iced tea, sparkling water, or light white wine.

Serve buffet-style at gatherings—it holds up well on a warmer.

Storage and Reheating Tips

To Store: Cool completely, then cover tightly or transfer to airtight containers. Refrigerate for up to 4 days.

To Freeze: Skip the biscuits if freezing. Freeze the filling separately in a freezer-safe container for up to 2 months.

To Reheat: Bake leftovers at 350°F for 15–20 minutes covered with foil. Or microwave individual portions for 1–2 minutes.

To Reheat Frozen Filling: Thaw overnight, then bake with fresh biscuits as directed.

FAQs

1. Can I use frozen broccoli instead of fresh?
Yes, just thaw and pat it dry first to prevent excess moisture from thinning the sauce.

2. What if I don’t have rotisserie chicken?
Cooked shredded chicken breast or thigh works just as well. You can even use leftover turkey.

3. Can I use homemade biscuits instead of canned?
Absolutely! Just prepare and cut six rounds from your favorite biscuit dough and bake as directed.

4. Is it spicy with the cayenne pepper?
No, the cayenne adds warmth, not heat. But feel free to reduce it if you’re cooking for sensitive eaters.

5. How do I make this vegetarian?
Swap the chicken broth for vegetable broth and omit the chicken. Add mushrooms or more broccoli for a hearty vegetarian version.

Tips & Tricks

Let the milk sit at room temp before adding it—it blends better and helps the sauce thicken faster.

Freshly shredded cheese melts smoother and has better flavor than bagged.

Brushing the biscuits right out of the oven helps the butter soak in better.

Use a glass baking dish for more even browning.

Add a little Dijon mustard to the sauce for extra depth.

Recipe Variations

Southwest-Style:
Add 1/2 cup corn, 1/2 cup black beans, a pinch of cumin, and swap the cheddar for pepper jack. Top with chopped cilantro before serving.

Vegetarian Mushroom Broccoli Version:
Skip the chicken and stir in 2 cups sautéed mushrooms instead. Use veggie broth. Add a squeeze of lemon to the sauce for brightness.

Breakfast Bake:
Swap chicken for breakfast sausage and add scrambled eggs into the filling. Use sharp cheddar and top with breakfast-style biscuits.

Extra Cheesy Version:
Mix in 1/2 cup cream cheese with the sauce and add 1/2 cup mozzarella for gooey pull-apart layers.

Biscuit Pot Pie Style:
Use smaller biscuit pieces like dumplings and stir them partway into the casserole so they bake more like pot pie topping.

Final Thoughts

This Broccoli Cheddar Biscuit Casserole brings everything I love about comfort food into one bubbling, golden dish. It’s simple but satisfying—the kind of dish that doesn’t just fill your belly, but also feeds your mood. I love watching those biscuits puff up in the oven, like little golden clouds crowning the creamy, cheesy filling underneath.

When dinner is this easy and crowd-pleasing, I always make sure to print out an extra copy for a friend. After all, good food is meant to be shared.