This creamy, comforting casserole is topped with cheesy homemade biscuits.
What’s not to love?
The cheesy drop biscuits get a delightful crunch on top to contrast the velvety filling.

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And don’t worrythese biscuits are very forgiving.
Save all your kneading and folding skills for weekend mornings; these biscuits couldn’t be easier.
Learn how to make chicken-and-biscuit casserole for your next dinner.

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Plus, get ideas for sides for this special dish.
If you don’t want to use a rotisserie chicken, use what chicken you have on hand.
Bake or sear some breasts until done.

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Let cool slightly, then shred.
You could also use frozen shredded chicken.
Do I have to make the biscuits from scratch?

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In a pinch, you’ve got the option to use frozen biscuits or refrigerated ones.
Just see to it to bake until golden brown so they’re cooked all the way through.
Can This Casserole Be Made in Advance?

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Chicken-and-biscuit casserole can be partially made in advance.
Reheat in the oven or microwave until warmed through.
Thaw overnight in the fridge, and reheat in the microwave or oven.

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The oven is the best choice if you want to crisp up the biscuits once again.
What To Serve With Chicken-and-Biscuit Casserole
Chicken-and-biscuit casserole is a one-dish meal.
onion)
1cupchopped carrots(from 2 medium [5 oz.

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each] peeled carrots)
1cupdiagonally sliced celery(from 2 medium [3 oz.
1tsp.kosher salt
1/2tsp.black pepper
Cooking spray
Biscuits:
2cups(about 8 1/2 oz.
)all-purpose flour
1Tbsp.baking powder
1tsp.granulated sugar
10Tbsp.

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Melt butter in a large skillet over medium.
Add onion, carrots, and celery; cook, stirring often, until softened, about 6 minutes.
Finish Filling:
Stir in chicken, peas, salt, and pepper until just combined.

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Grate butter:
Grate frozen butter on large holes of a box grater.
Add butter and cheeses to flour mixture:
Toss grated butter with flour mixture to evenly coat.
Toss in Gruyere and Cheddar to evenly coat.

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Add more buttermilk 1 tablespoon at a time, as needed, to come together.
Scoop Biscuits onto casserole:
Remove casserole from oven, and discard foil.
Immediately dollop 12 (1/4-cup) portions of Biscuit dough evenly onto hot casserole.

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Let stand 10 minutes.

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless