This creamy honey chicken and biscuit casserole is the perfect balance of sweet and savory. It is such a cozy meal. Maybe it’s the warm homemade biscuits drizzled with honey or the creamy dill chicken, but the flavors blend so well, making this the perfect weeknight meal.
Table Of Contents
I grew up enjoying a version of this casserole at my Nana’s house. The warm biscuits know how to warm your soul. This honey chicken and biscuit casserole recipe has been around long before I was born. My mom has memories of my Nana cooking this for dinner. I remember spending many evenings with our family at my Nana and Papa’s house to enjoy this meal together.
Over the years, it’s been a recipe I’ve forgotten—until I started growing dill in my garden and needed a way to use it! Then I remembered my family’s “Dilly Chicken Casserole” (what we called it growing up). I’ve spent some time tweaking the recipe’s ingredient ratios and cook time. I’ve also added a drizzle of honey to each casserole serving. Its sweet and savory combo is heavenly.
Tips For Making Honey Chicken & Biscuit Casserole -
- You can toss your cubed chicken in a bag with the flour mixture instead of the bowl. It makes for easy cleanup!
- Be sure to dice your chicken. Dicing the chicken shortens the cooking time and allows your meat to be juicy and tender.
- How to tell if your biscuits are cooked all the way through—An easy way to test this is by taking a fork and slightly lifting the biscuit layers. If the biscuit stays together and looks “doughy,” allow it to bake in the oven longer. You will know your biscuits are done cooking when the biscuits reach an internal temperature of 190 degrees or the doughy center turns into its bread-like texture.
Tools You Might Need
- 9×13” Pan
- Mixing Bowl
- Cutting Board
- Knives
- Measuring Spoons and Cups
- Pastry Brush
- Biscuit Cutter
Ingredients
-
Chicken Breast
-
Butter
-
Unbleached All-purpose Flour
-
Paprika
-
Salt
-
Fresh Ground Black Pepper
-
Whole Milk
-
Fresh Dill
-
Cream of Chicken Soup
-
Shredded Cheddar Cheese
-
Homemade Biscuits
-
Honey (optional) – To drizzle over your biscuits before serving!
How To Make Honey Chicken and Biscuit Casserole -
Preheat your oven to 425 degrees.
While your oven is preheating, cut your chicken into ½ – 1” cubes. When it is preheated, put butter into your 9×13” casserole dish and put it in the oven to melt.
Next, add flour, paprika, salt, and fresh ground black pepper to a medium-sized bowl. Mix these dry ingredients. After they’re mixed, add the cubed chicken and toss until it is evenly coated.
By this time, your butter should be melted in your pan. Carefully take your casserole dish out of the oven. Then, make sure the butter spreads throughout the bottom of the pan, creating a nice, even layer of butter. Pour in your coated chicken and place your casserole dish back into the oven to cook for 10 minutes.
While your chicken is baking, prepare your homemade biscuits for the top of your casserole. (If you are using premade biscuits, skip here)
How To Make Homemade Biscuits -
Mix the flour, baking powder, and salt in a large bowl. After the dry ingredients are combined, add the stick of cold butter. Using a pastry cutter, cut the cold butter into pieces the size of a pea.
Once your butter is cut into smaller pieces, add your milk. Take a fork or wooden spoon and stir in milk until the dough comes together. The key is to knead the dough sparingly. It’s okay if you have bits of flour that haven’t been fully incorporated into the dough yet.
Turn your biscuit dough onto a floured surface. Pat it down into a 1” rectangle. Then fold your dough in half on top of itself. Pat back down to 1” thick and repeat this folding and patting method 4-5 times. This process will help create beautiful flakey layers.
After you’ve prepped your dough about 1” thick, you are ready to cut your biscuits! Take your biscuit cutter and cut your biscuits straight up and down. Be careful not to twist your cutter. If you twist your cutter, you are sealing off the edges of your dough, and your biscuits will not bake properly.
Honey Chicken & Biscuit Casserole (Cont.) -
While your chicken is finishing cooking, combine your cream of chicken soup, milk, and fresh dill in a medium-sized bowl. After 10 minutes, take your casserole dish out and pour the soup mixture over your chicken. Give it a good mix to ensure it is evenly distributed throughout the dish.
Then, place your homemade biscuits on top of the chicken soup mixture. Brush the tops of your biscuits with butter or milk to give them the perfect golden hue. Lastly, take your cheddar cheese and sprinkle it over top of the biscuits. Place your casserole back into the oven for 15-20 minutes or until your biscuits are cooked.**
**Baking the biscuits might take longer than expected since their bottoms rest on a liquid. You can tell if your biscuits are done baking by gently lifting the layers to see if they rip apart like bread or if the internal temp reaches 190 degrees.
Once your casserole is baking, remove it from the oven and sprinkle the top with any leftover fresh dill. Serve on plates and drizzle with honey for the perfect sweet-and-savory combo!
If you try this recipe, let me know by leaving a comment! Love it? Feel free to give it a 5-star rating!
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Honey Dill Chicken Bake
Equipment
- 9x13" Casserole Dish
- Mixing Bowl
- Cutting Board(s)
- Knives
- Measuring cups
- Measuring spoons
- Pastry Brush
- Biscuit Cutter
Ingredients
- 1-1/2 lbs Chicken Breast (Cut in cubes)
- 1/4 Cup Butter
- 1/2 Cup Unbleached All-purpose Flour
- 1 tsp Paprika
- 1 tsp Sea Salt
- 1/4 tsp Fresh Ground Black Pepper
- 1-1/2 Cup Whole Milk
- 1 Tbsp Fresh Dill (Chopped) - or 1/2 tsp Dill Weed
- 1 Can Cream of Chicken Soup
- 1/2 Cup Shredded Cheddar Cheese
- 8-10 Homemade Biscuits - or 1 can of premade biscuits
- Top with a drizzle of Honey or Hot Honey (optional)
Instructions
- Preheat your oven to 425 degrees.
- Place your butter in a 9x13” pan and place it in the oven to melt.1/4 Cup Butter
- While your butter is melting. Take your chicken breast and cube into ½”-1” pieces.1-1/2 lbs Chicken Breast
- Mix flour, paprika, salt, and black pepper separately. Toss in your cubed chicken breast and stir around, coating the chicken evenly.1/2 Cup Unbleached All-purpose Flour, 1 tsp Paprika, 1 tsp Sea Salt, 1/4 tsp Fresh Ground Black Pepper
- At this time, the butter is melted in your pan. Remove the 9x13” pan from the oven and evenly coat the bottom of the pan. Place the coated chicken in an even layer in the prepared casserole dish.
- Put the chicken into the oven to cook for 10 minutes. After 10 minutes, give the chicken a good stir.
- While the chicken is cooking, start working on your homemade biscuits if you haven’t already. (Recipe below)
- In a medium-sized bowl, stir together milk, dill, and cream of chicken soup.1-1/2 Cup Whole Milk, 1 Can Cream of Chicken Soup, 1 Tbsp Fresh Dill (Chopped)
- After 10 minutes, the chicken is ready. Remove the casserole dish and pour the soup mixture over the chicken.
- Take your homemade biscuits and set them directly on top of the chicken in the baking dish.8-10 Homemade Biscuits
- Brush the biscuits with milk, cream, or butter to help give that golden color while baking.
- Lastly, sprinkle cheese on top of the casserole before putting back into the oven.1/2 Cup Shredded Cheddar Cheese
- Place the casserole back into the oven to cook for an additional 18-20 minutes. Time may vary, but you want to be sure the biscuits are cooked all the way through.
- Once the casserole is baked, pull out of the oven and top with a sprinkle of fresh dill.
- Serve up and top with a drizzle of honey or hot honey to give the perfect sweet and savory flavor.
Notes
- You can toss your cubed chicken in a bag with the flour mixture instead of the bowl. It makes for easy cleanup!
- Be sure to dice your chicken. Dicing the chicken shortens the cooking time and allows your meat to be nice and tender.
- How to tell if your biscuits are cooked all the way through - An easy way to test this is by taking a fork and slightly lifting the biscuit layers. If the biscuit stays together, as you lift it, and looks “doughy” allow it to bake in the oven longer. You will know your biscuits are done cooking when the doughy center turns into its bread-like texture. It still “rips” apart as you lift on the biscuit layers. (see pictured above)
Homemade Biscuit Recipe
Equipment
- Mixing Bowl
- Pastry Cutter
- Liquid Measuring Cup
- Measuring cups
- Measuring spoons
- Biscuit Cutter (or mason jar lid)
- Cast Iron Skillet or Baking Sheet
Ingredients
- 2-1/2 Cups Unbleached All-Purpose Flour
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 Cup Cold Butter
- 1 Cup Whole Milk (or buttermilk)
- Milk or butter for brushing tops of biscuits with before baking.
Instructions
- Preheat your oven to 425 degrees
- In a large bowl, combine flour, baking powder, and salt. Whisk together until well combined.2-1/2 Cups Unbleached All-Purpose Flour, 1 Tbsp Baking Powder, 1/2 tsp Salt
- Place your cold butter into the flour mixture.1/2 Cup Cold Butter
- Using a pastry cutter (or knives) to start breaking a part your cold butter into pea-size pieces.
- Pour the milk or buttermilk into the bowl. Take a fork to stir in the milk until the dough comes together. It’s okay if a few bits of flour are not incorporated.1 Cup Whole Milk
- Turn your biscuit dough out onto a floured surface. Pat the dough down into a 1” rectangle. Fold the dough in half on top of itself until it’s about 1-1 ½ “ thick. Repeat this folding process another time. This will help give your biscuits its flaky layers. (Be sure not to overly knead the biscuit dough or you will lose the flakey layers)
- Use a biscuit cutter or mason jar lid to cut out the biscuits. Press your cutter straight down and lift it straight back up. DO NOT twist the cutter. Cutting the biscuits straight up and down will allow your biscuits to bake properly, showing off their flakey layers. If you twist your cutter it will “seal” off the edges of your biscuits causing your layers to be hidden while it bakes.
- Once you’ve cut out as many biscuits as you can, gather your dough scraps and pat them together into another 1”-1 ½” thick rectangle to finish cutting out all of the biscuits
- Place cut biscuits in your greased cast iron skillet (about an inch apart)
- Brush the tops of your biscuits with milk or butter to create a nice golden color while baking.
- Bake biscuits for 13-15 minutes or until golden brown.
- Once they are done baking, take out of the oven and immediately bush again with melted butter.
- Serve your delicious biscuits warm any way you see fit. Personally, I love to break it in half and spread grass-fed butter & raspberry jam for a treat!
Notes
- Cold butter is the key to great biscuits. Use a pastry cutter if you have one to avoid the butter from getting too soft.
- Do not twist your biscuit cutter or mason jar lid when forming your biscuits. This seals off the edges not allowing your biscuits to have the flakey layer look. Push your biscuit cutter straight down and lift it back up.
- Use milk or butter to rub on the tops of your biscuits. This will help give them the perfect golden color!
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