Roasted Chicken Biscuits and Gravy

Roasted Chicken Biscuits and Gravy! A great, quick dinner idea! When I was little, my mom always loved biscuits and gravy, and I couldn’t say that I agreed with her.

Life’s too short for boring meals, am I right? Enter this Cheesy Chicken Biscuit Bake—a golden, bubbly skillet of tender rotisserie chicken swimming in a creamy, herby sauce, crowned with flaky, golden biscuits and ooey-gooey cheddar. It’s basically homemade pot pie, but without the fancy crust or the stress.

Whether you’re wrangling hungry kiddos, crushing a midweek craving, or hosting a casual Sunday supper, this dish answers the dinner bell with zero shame and maximum comfort.

Picture this: butter-sautéed onions, garlic, and celery dancing in a cloud of rich milk and chicken broth, brightened with a splash of lemon juice. We fold in shredded chicken, then top it all with fridge-ready biscuit dough and a cascade of shredded cheddar. Pop it in the oven, and in less than an hour you’ve got a crusty-topped, cheesy, soul-soothing masterpiece begging for seconds. Go ahead—get cozy, because your kitchen is about to smell irresistible.

I don’t love sausage. Well, this was a good twist it kind of tastes a little like a pot pie with a twist.

I’ve been on a casserole kick this last month or so because it’s easy cleanup and quick to make! Matt really liked this casserole and so did I!! Give it a try!

Roasted Chicken Biscuits and Gravy

🍽️ Ingredients

• 1 medium to large rotisserie chicken, shredded (skin removed if you prefer)
• 7 tablespoons unsalted butter, divided
• 1 medium onion, finely chopped
• 3 celery stalks, finely chopped
• 2 garlic cloves, finely chopped
• 4 tablespoons all-purpose flour
• 2 cups chicken broth (low-sodium if you’re watching salt)
• ⅔ cup whole milk
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper, to taste
• 1 can (7–8 oz) refrigerated biscuit dough (8 biscuits)
• 1 cup shredded sharp cheddar cheese

👩‍🍳 Directions

1. Preheat & Prep
   Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish or spray it with nonstick cooking spray.
2. Sauté the Flavor Base
   In a large skillet over medium heat, melt 4 tablespoons of butter. Add chopped onion, celery, and garlic, then season lightly with salt and pepper. Sauté, stirring often, until veggies are soft and aromatic—about 6–8 minutes.
3. Make the Roux
   Push the softened veggies to one side of the pan. Add the remaining 3 tablespoons of butter on the empty side. Once melted, sprinkle in the flour. Whisk continuously for 1–2 minutes to cook out the raw flour taste and form a smooth roux.
4. Add the Liquids
   Slowly pour in chicken broth, whisking constantly to avoid lumps. Follow with the milk, still whisking. Bring the mixture to a gentle simmer; it should thicken slightly into a silky, gravy-like sauce.
5. Brighten It Up
   Stir in the lemon juice, then fold in the shredded rotisserie chicken. Taste and adjust seasoning with more salt and pepper if needed.
6. Top & Cheese It
   Transfer the creamy chicken mixture into your prepared baking dish. Separate the biscuits and place them evenly on top—flat side facing down—so they bake into crispy, golden pillows. Sprinkle shredded cheddar generously over the biscuits and any exposed sauce.
7. Bake to Perfection
   Bake for 20–25 minutes, until biscuits are puffed, golden, and the cheese is bubbly and starting to brown. If you crave extra crispiness, switch the oven to broil for the last 1–2 minutes—just watch closely to avoid burning.
8. Rest & Serve
   Let the casserole rest for 5 minutes before serving. This short cooldown keeps the sauce from running and lets flavors settle

📊 Calorie Count & Nutritional Facts

(Per serving; recipe serves 6)

Nutrient	Amount
Calories	530 kcal
Total Fat	32 g
Saturated Fat	18 g
Cholesterol	155 mg
Carbohydrates	27 g
Dietary Fiber	1 g
Sugars	4 g
Protein	33 g
Sodium	880 mg

These values are estimates based on typical ingredient brands and may vary slightly.

 

🔥 Cooking Tips & Pro Tricks

• Skimp on Salt, Salt Later: Because both rotisserie chicken and cheddar can pack sodium, season your sauce gently at first. Taste after you add chicken, then adjust.
• Make It in Advance: Assemble the dish up to the point you add biscuits. Cover and refrigerate up to 24 hours. When you’re ready, top with biscuits and cheese, then bake as directed—add a few extra minutes if refrigerated.
• Veggie Crowd-Pleaser: No celery? Swap with diced bell pepper or shredded carrots for color and crunch.
• Ditch Lumps: Whisk the roux constantly and add liquids gradually. If lumps sneak in, pass the sauce through a sieve before mixing with chicken.
• Butter Upgrade: For a depth of flavor, swap half the butter for bacon drippings. Your sauce will thank you.
• Cheese Varieties: Mix in Swiss, Gruyère, or a sharp pepper jack to play with flavor profiles. Some melty Swiss gives a nutty twist; pepper jack turns up the heat.
• Crispier Top: For ultra-crispy biscuits, brush them with a bit of melted butter before baking and let them broil a minute at the end.

 

 

🌈 Recipe Variations

1. Herb Garden Delight
   Stir in a handful of chopped fresh thyme, rosemary, or parsley into the sauce. Top with biscuits sprinkled with dried herbs for a fragrant garden vibe.
2. Mushroom Lovers’ Dream
   Sauté 8 oz sliced mushrooms alongside onions and celery. The earthy mushrooms pair heavenly with creamy sauce and cheddar.
3. Spicy Southwest Sizzle
   Add 1 teaspoon chili powder, ½ teaspoon cumin, and a diced green chile to the sauce. Swap cheddar for pepper jack. Garnish with cilantro and a dollop of crema.
4. Broccoli Power-Up
   Fold in 1½ cups chopped steamed broccoli or green beans for an extra veggie boost. It’s a sneaky way to feed the fam more greens.
5. Bacon & Cheddar Bliss
   Crumble 4–6 strips of cooked bacon into the sauce and sprinkle extra on top. Because bacon makes everything better.
6. Low-Carb Cheat
   Swap canned biscuits for a quick almond-flour biscuit dough or top with mashed cauliflower mixed with a bit of cream cheese and cheddar, then broil until golden.
7. Southwest Fiesta
   Replace the garlic with minced jalapeño, stir in canned corn and black beans, and top with cheddar and crushed tortilla chips instead of biscuits.

 

💭 Final Thoughts

Listen, darling—this Cheesy Chicken Biscuit Bake is the real deal comfort-food MVP. It takes humble rotisserie chicken and elevates it into a luscious, saucy masterpiece that practically tucks you in with every forkful. Between the buttery, herb-kissed gravy and those fluffy, golden biscuits melting under a blanket of sharp cheddar, every bite feels like a warm hug from your kitchen. Plus, minimal prep means you actually have time to sip a glass of wine or binge your favorite show while dinner does its thing.
Leftovers? Ha, if you’re lucky enough to have any, they’ll reheat like a dream—just pop a portion under the broiler for a minute and watch that cheese bubble back to life. And let’s be honest, nothing beats waking up to a ready-made slice of cheesy heaven. Whether you keep it classic or unleash one of the fun variations (bacon, mushrooms, or Southwest spice, anyone?), this casserole is your shortcut to major flavor points without breaking a sweat.

 

So grab that rotisserie chicken, rally your butter, and make room in your weeknight lineup for this show-stopping bake. It’s easy, indulgent, and guaranteed to have everyone fighting for the last biscuit. Go on—bake boldly, share shamelessly, and let the compliments roll in. Dinner just got fabulously fun! Tag us on Instagram or leave us a comment! 

 

BISCUITS!

 

Hello beautiful! The marriage of biscuits and gravy with pizza is genius. A delicious way to serve your favorite gravy.

 

 

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