Biscuit Broccoli Cheddar Casserole is a hearty meal made with chicken, broccoli, and lots of cheese topped and baked with homemade buttermilk biscuits. I also have a Broccoli Cheese Casserole you might love!
Biscuit Broccoli Cheddar Casserole
The more times I can use my homemade buttermilk biscuits in a recipe, the better! They really put this casserole over the top when it comes to a filling and comforting dish. If you love broccoli with cheese, you will really love this casserole with added rotisserie chicken and, did I mention, homemade buttermilk biscuits?!? Plus, after baking, I even brushed the tops of the biscuits with garlic butter. My mouth is watering as I am describing this…
Ingredients & Substitutions
Biscuits: Yes, I know I have already shared how amazing my homemade buttermilk biscuits are, but you could get away with using a tube of biscuits if that is what you have on hand.
Broccoli: I used fresh broccoli florets, but you could also use frozen florets that have been thawed.
Cayenne Pepper: The cayenne adds just a slight kick to the dish. (We did test it with more cayenne, and it was a little too much heat for me.) But, feel free to add a little more if preferred. Or, leave it out entirely.
Chicken: Rotisserie chicken is perfect for this recipe; it’s already cooked and you can easily buy it from your local grocery store. Or, make your own rotisserie chicken. Any chicken will work, it should just be pre-cooked. Adding chicken to this dish is optional.
Cheese: I like sharp cheddar cheese for the most flavor, but you could try other kinds of cheese, too.
Garlic Butter: No, you don’t HAVE to add the garlic butter on top, but it adds so much flavor to the dish that I highly recommend it! I included it in the recipe for a reason.
Can I Make this Without Chicken?
Definitely! If you want to go meatless, simply leave out the chicken.
Can I Make this Ahead of Time?
Sure! Just get everything assembled. Then, instead of baking it, cover the baking dish and store it in the refrigerator overnight. You can place it directly in the oven from the refrigerator. You may need to add some time to the overall baking time, just make sure the top is golden brown and the inside is hot.
How to Store
Leftovers can be stored in the refrigerator for up to 3 days. This is actually really good reheated as well!
Can I Freeze Biscuit Broccoli Cheddar Casserole?
Yes! This is best to freeze before being baked. Get everything assembled. Then, cover it completely, label and date it, and store it in the freezer. It will last up to 3 months. Let it thaw overnight before baking.
Biscuit Broccoli Cheddar Casserole
Ingredients
- 1 recipe homemade buttermilk biscuits*
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 teaspoons garlic, minced
- ⅓ cup (42 g) all-purpose flour
- 2 cups (480 g) chicken broth
- 2 cups (490 g) whole milk, room temperature
- 4 cups (364 g) broccoli florets
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne more or less to taste
- 1 cup (140 g) rotisserie chicken**, finely shredded
- 2 cups (226 g) sharp cheddar cheese, shredded
Garlic Butter
- 3 tablespoons butter, melted
- 1 teaspoon kosher salt
- 1 teaspoon garlic, minced
- 1 tablespoon fresh parsley, minced
Instructions
- Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside.
- In a large 13-inch skillet over medium heat, melt butter.
- Once melted, add onion and cook until softened (about 8-10 minutes). Add garlic and cook for 1 additional minute.
- Sprinkle in flour and whisk together until lightly browned (about a minute).
- Slowly pour in the chicken broth and milk, whisking constantly, until no flour lumps remain.
- Add the broccoli, salt, pepper, and cayenne. Bring the mixture to a simmer, and cook uncovered, stirring occasionally, for 12-15 minutes, or until the broccoli is tender.
- While the broccoli is cooking, prepare the biscuit dough.
- After the broccoli is tender, add the chicken and shredded cheese. Stir until the cheese has melted.
- Remove from heat and transfer the mixture to the prepared baking dish. (Or, if you are using a large enough oven-safe skillet, you could leave the casserole in the skillet to bake in the oven.)
- Gently shape the biscuit dough into six equal-sized pieces and add them evenly to the top of the dish.
- Bake for 35-40 minutes, or until the biscuits are golden brown and the casserole is hot and bubbly.
- While the casserole is baking, make the garlic butter. In a small bowl, combine the melted butter, salt, garlic, and parsley.
- After removing the casserole from the oven, immediately brush the tops of the biscuits with the garlic butter.
- Let the dish rest for 5 minutes before serving.
Notes
**Any chicken works here, you use whatever you have on hand.
Did you make this recipe?
You can tag me at @iamhomesteader.
Rave reviews from everyone! This recipe is a keeper!
Absolutely delicious. Just made it for the first time tonight, and my husband and I agree it has to get added into our dinner rotations. I did use a box mix of Red Lobster cheddar bay biscuits, and they were super fluffy and worked well with this recipe. Thanks!
Family favorite! Very flavorful, biscuits are top notch. Thank you!
Would you share your biscuit recipe?
There is a link to her buttermilk biscuit recipe under the photo of the casserole. I had to hunt for it myself. Would be better if it was explained to go to the link in the recipe.
Where is the recipe for the buttermilk biscuit? I won’t use biscuits in a tube.