Broccoli Cheddar Biscuit Casserole
A creamy, cheesy chicken and broccoli casserole topped with golden biscuits and brushed with garlic butter—easy, cozy, and perfect for weeknight dinners.
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
Instructions
- Preheat to 375°F. Butter a 13x9-inch baking dish.
- Melt butter in a skillet over medium heat. Cook onion for 8 minutes until soft.
- Add garlic; cook 1 minute. Sprinkle in flour; whisk for 1 minute.
- Gradually whisk in broth and milk. Simmer 5–7 minutes until thickened.
- Stir in broccoli, salt, pepper, and cayenne. Simmer uncovered 12–15 minutes.
- Mix in chicken and cheddar. Stir until melted and creamy.
- Pour into baking dish. Top with biscuits.
- Bake 15–18 minutes until biscuits are golden and edges are bubbly.
- Mix melted butter, garlic, salt, and parsley. Brush over hot biscuits.
- Let rest 5 minutes before serving.