Broccoli Cheddar Biscuit Bake

Broccoli Cheddar Biscuit Casserole is that soul-warming recipe I return to every time we need extra comfort at the table. Creamy chicken, tender broccoli, and enough cheddar to make anyone happy, all topped with golden biscuits brushed in garlicky butter—this is genuine crowd-pleaser food that brings everyone together.

The first chilly night my husband and I tried this, we could not stop sneaking bites from the pan before serving. Since then, even picky eaters ask for seconds.

Ingredients

• Unsalted butter: provides rich taste and a creamy base. Use high-quality butter for the best flavor.
• Yellow onion: builds the flavor foundation and softens during cooking. Choose firm onions with no green sprouting.
• Fresh garlic: brings boldness and depth. Freshly minced gives the strongest aroma.
• All-purpose flour: thickens the casserole sauce. Measure carefully for a silky texture.
• Chicken broth: gives body and a savory backbone. Opt for low-sodium if you prefer to control the seasoning.
• Whole milk: adds luscious creaminess. Room temperature milk blends in most smoothly.
• Fresh broccoli florets: give crunch and color. Go for bright green, tightly packed florets.
• Rotisserie chicken: provides convenience and a satisfying protein. Pick birds with juicy, tender meat.
• Sharp cheddar cheese: brings tangy richness and melts perfectly. Shred it fresh from the block for best melt.
• Kosher salt and black pepper: let you season confidently. Taste as you go for balance.
• Cayenne pepper: gives mild heat plus depth. Start small if you prefer a milder bite.
• Refrigerated buttermilk biscuits: save time and always fluff up nicely. Homemade are wonderful too if you have time.
• Melted butter with parsley, salt, and fresh garlic: makes that irresistible finishing glaze. Use fresh parsley for brightest color.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred seventy five degrees and lightly coat a thirteen by nine inch baking dish with butter. This prevents sticking and starts the flavor layering.

Sauté the Aromatics:

In a large skillet over medium heat, melt the butter and add your diced onion. Cook for about eight minutes, stirring often, until the onions soften completely and begin turning translucent. This slow cooking draws out sweetness for maximum depth.

Build the Flavor Base:

Add the minced garlic to your skillet and stir for one minute until very fragrant. Sprinkle the flour across the onion and garlic, whisking constantly. Continue for a minute until the flour just turns golden which means it is toasted and will thicken your sauce properly.

Create the Sauce:

Slowly pour in chicken broth and whole milk while whisking continuously. Work out any lumps as you go so the sauce is smooth. Cook over medium heat until the mixture thickens enough to coat a spoon.

Simmer with Broccoli and Spices:

Add broccoli florets, kosher salt, black pepper, and cayenne. Stir well and bring to a gentle simmer. Cook uncovered about twelve to fifteen minutes until broccoli turns bright green and just fork-tender. Stir occasionally to prevent sticking at the bottom.

Stir in Chicken and Cheese:

Add shredded chicken and cheddar cheese to the skillet. Stir until cheese is melted and the mixture comes together creamy and even.

Fill the Baking Dish:

Pour or spoon your filling into the prepared baking dish. Arrange six biscuits evenly across the surface to ensure each serving has a biscuit top.

Bake It Up:

Place the dish in the oven and bake for about fifteen minutes. The casserole should bubble at the sides and the biscuit tops should turn a deep golden color once fully cooked.

Prepare Garlic Butter:

While baking, in a small bowl mix melted butter, kosher salt, minced garlic, and parsley. This will go on the hot biscuits for instant flavor and sheen.

Finish With Garlic Butter:

Remove casserole from oven. Using a pastry brush, sweep the hot biscuits with garlic butter so it soaks in. Let the dish cool about five minutes so everything sets for easier serving.

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The sharp cheddar is my not so secret favorite. I always go a little extra because of its creamy pull and tang. The first time our family tried this dish, my daughter snagged half the biscuit topping for herself which taught me to never skip the garlicky finish.

Storage Tips

Let the casserole cool before cutting. Transfer leftovers into airtight containers and refrigerate for up to three days. For longer storage, portion it into individual servings and freeze for up to two months. Reheat covered in the oven or microwave until warmed through so the biscuits regain their fluff.

Ingredient Substitutions

No rotisserie chicken No problem—use diced, cooked chicken breast or thigh. Cheese can be swapped for a mild cheddar or part Monterey Jack for milder eaters. For a more wholesome base, substitute half the milk with low sodium broth.

Serving Suggestions

Pair this casserole with a crisp green salad tossed in lemon vinaigrette or a side of roasted carrots. A simple bowl of fruit rounds it out nicely. At potlucks, cut into squares before serving so everyone gets both filling and biscuit.

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Cultural Context

Casseroles like this have strong roots in American family life, especially the Midwest and South. They turn familiar ingredients into heartwarming meals that feed a crowd and freeze well. This recipe gets its inspiration from classic chicken and biscuits, but boosts the veggie quotient with broccoli and a cheesy sauce that brings everyone to the table.

Frequently Asked Questions About the Recipe

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used—just thaw and drain it well to prevent excess moisture in the casserole.

→ What kind of chicken works best?

Rotisserie chicken is convenient and flavorful, but any cooked, shredded chicken will work nicely in this dish.

→ How do I know when the biscuits are cooked through?

The biscuits should be golden brown and feel firm to the touch. Baking for about 15 minutes usually achieves this result.

→ Can I prepare this casserole ahead of time?

The base can be assembled in advance; add the biscuits and bake just before serving for the best texture.

→ What are the best tools to use?

A large skillet for the filling, a 13x9-inch baking dish, a whisk, and a pastry brush for the garlic butter are all recommended.

→ Does this dish reheat well?

Yes, leftovers keep well refrigerated and taste delicious when reheated gently in the oven or microwave.