Description
A hearty and creamy casserole featuring a delicious blend of broccoli, rotisserie chicken, and sharp cheddar cheese topped with fluffy biscuits.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced (about 1 cup)
- 4 teaspoons fresh garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk, at room temperature
- 4 cups fresh broccoli florets
- 2 cups rotisserie chicken, finely shredded
- 2½ cups sharp cheddar cheese, freshly shredded
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 can refrigerated buttermilk biscuits (6 count) or homemade biscuits
- 4 tablespoons butter, melted
- 1 teaspoon kosher salt
- 2 teaspoons fresh garlic, minced
- 1 tablespoon fresh parsley, minced
Instructions
- Preheat your oven to 375°F and lightly butter a 13×9-inch baking dish. Set aside while you prepare the filling.
- In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the diced onion and cook for about 8 minutes until soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over everything and whisk constantly for about 1 minute until lightly browned.
- Slowly pour in the chicken broth and milk while whisking constantly to prevent lumps. Keep whisking until the mixture is smooth and starts to thicken.
- Add the broccoli florets, salt, pepper, and cayenne to the sauce. Bring to a gentle simmer and cook uncovered for 12-15 minutes, stirring occasionally, until the broccoli is tender.
- Add the shredded chicken and cheddar cheese to the skillet. Stir everything together until the cheese is completely melted and the mixture is creamy.
- Remove from heat and transfer the mixture to your prepared baking dish. Arrange 6 biscuits on top of the casserole, spacing them evenly.
- Bake for 15 minutes or until the biscuits are golden brown and cooked through. The casserole should be bubbly around the edges.
- While the casserole bakes, mix together the melted butter, salt, minced garlic, and parsley in a small bowl.
- Once out of the oven, immediately brush the tops of the biscuits with the garlic butter. Let cool for 5 minutes before serving.
Notes
- Feel free to adjust the amount of cayenne pepper based on your heat preference.
- You can use frozen broccoli if fresh is not available; just ensure it is thawed and drained properly.
- This dish can be made ahead and refrigerated before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg