Broccoli Cheddar Biscuit Casserole

There’s something magical about the combination of broccoli and cheddar cheese. When you add fluffy, buttery biscuits to the mix, you’ve got comfort food at its finest. This Broccoli Cheddar Biscuit Casserole brings together the best of both worlds – a creamy, cheesy vegetable base topped with golden, flaky biscuits that soak up all that delicious flavor.

Perfect for busy weeknights or weekend family dinners, this casserole comes together in just 45 minutes and serves four generously. The contrast between the tender broccoli, savory cheese sauce, and buttery biscuit topping creates a satisfying meal that even vegetable-skeptical family members will love. It’s the kind of dish that feels like a warm hug on a plate.

Why I Love These

Ingredients

• 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

How To Make

1. Preheat your oven to 375°F and lightly butter a 13×9-inch baking dish. Set aside while you prepare the filling.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add the shredded chicken and cheddar cheese to the skillet. Stir everything together until the cheese is completely melted and the mixture is creamy.
7. Remove from heat and transfer the mixture to your prepared baking dish. Arrange 6 biscuits on top of the casserole, spacing them evenly.
8. Bake for 15 minutes or until the biscuits are golden brown and cooked through. The casserole should be bubbly around the edges.
9. While the casserole bakes, mix together the melted butter, salt, minced garlic, and parsley in a small bowl.
10. Once out of the oven, immediately brush the tops of the biscuits with the garlic butter. Let cool for 5 minutes before serving.

Nutrition

This Broccoli Cheddar Biscuit Casserole offers a balanced meal with protein from the cheese, fiber and vitamins from the broccoli, and carbohydrates from the biscuits. It’s particularly rich in calcium, vitamin C, and vitamin K, making it a nutritious option for vegetarians or anyone looking to incorporate more vegetables into their diet.

To lighten up this dish, consider using reduced-fat cheese, whole wheat biscuits, and plant-based milk. You can also increase the vegetable content by adding cauliflower, carrots, or peas to the broccoli mixture, boosting the fiber and nutrient density without significantly changing the flavor profile.

This recipe contains common allergens including dairy, wheat, and potentially soy (in some biscuit brands). For a dairy-free version, substitute with plant-based butter, milk, and cheese alternatives. Gluten-free biscuit dough or homemade gluten-free drop biscuits can be used for those with wheat sensitivities.

Tips & Variations

Ways To Serve Them

• Pair with a simple green salad dressed with a light vinaigrette to balance the richness of the casserole.
• Serve alongside roasted chicken or grilled fish for a heartier protein-focused meal.
• Complement with a side of cranberry sauce or apple chutney for a sweet-savory contrast that works beautifully with the cheese.
• For brunch, serve smaller portions with poached eggs on top for an elevated twist.

Proper Storage

• Fridge: Allow the casserole to cool completely before covering with plastic wrap or transferring to an airtight container. Store in the refrigerator for up to 3-4 days, though the biscuits will soften over time.
• Freezer: This casserole can be frozen in individual portions or as a whole. Wrap tightly in plastic wrap and then aluminum foil or place in freezer-safe containers. Freeze for up to 2 months, though the biscuits may lose some of their texture.
• Reheat: For best results, reheat individual portions in a 350°F oven for 15-20 minutes until heated through. Cover with foil to prevent further browning. Microwave reheating works in a pinch (2-3 minutes on medium power), but the biscuits will be softer. Sprinkle with a little fresh cheese before reheating to refresh the top.

Broccoli Cheddar Biscuit Casserole

Recipe by Home Kitchen Recipes

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There’s something magical about the combination of broccoli and cheddar cheese. When you add fluffy, buttery biscuits to the mix, you’ve got comfort food at its finest. This Broccoli Cheddar…

Servings8

Prep30 min

Cook40 min

Calories425 kcal

Ingredients

• 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

Steps

1. Preheat your oven to 375°F and lightly butter a 13x9-inch baking dish. Set aside while you prepare the filling.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add the shredded chicken and cheddar cheese to the skillet. Stir everything together until the cheese is completely melted and the mixture is creamy.
7. Remove from heat and transfer the mixture to your prepared baking dish. Arrange 6 biscuits on top of the casserole, spacing them evenly.
8. Bake for 15 minutes or until the biscuits are golden brown and cooked through. The casserole should be bubbly around the edges.
9. While the casserole bakes, mix together the melted butter, salt, minced garlic, and parsley in a small bowl.
10. Once out of the oven, immediately brush the tops of the biscuits with the garlic butter. Let cool for 5 minutes before serving.

Nutrition (per serving)

• Calories: 425 kcal

Notes

• Prepare the broccoli cheese base up to 24 hours ahead and refrigerate, then top with biscuits just before baking (adding 5-10 minutes to the baking time if starting cold).
• Try a smoky twist by adding a few tablespoons of crumbled bacon and substituting smoked gouda for half of the cheddar cheese.
• For a gluten-free option, use a gluten-free flour blend in the sauce and top with gluten-free biscuits or a simple mashed potato crust instead.