Broccoli Cheddar Biscuit Casserole

Broccoli Cheddar Biscuit Casserole is the kind of crowd-pleaser that transforms ordinary weeknights into something cozy and memorable. The flaky biscuits bake on top while the creamy, cheesy broccoli layer bubbles beneath, making it a favorite for potlucks and family dinners alike.

This dish quickly became a winter staple at our house after one chilly evening when a friend dropped by unexpectedly. One bite and everyone was instantly asking for the recipe.

Gather Your Ingredients

• Refrigerated biscuits: choose buttery layered biscuits for the flakiest topping
• Unsalted butter: adds rich flavor to the sauce and biscuit topping opt for high-quality butter like European-style for extra depth
• Yellow onion: brings sweetness to the filling pick firm and blemish-free onions
• Fresh garlic: gives the casserole a savory boost choose garlic heads with plump cloves
• All-purpose flour: thickens the sauce make sure yours is fresh and not clumpy
• Chicken broth: gives body and savoriness to the sauce use low-sodium for more control
• Whole milk: makes the sauce thick and velvety room temperature helps it blend in smoothly
• Broccoli florets: the star veggie fresh florets stay vibrant and firm but thawed frozen work in a pinch
• Salt and black pepper: essential for seasoning adjust to taste
• Cayenne pepper: optional but adds a kick use sparingly for gentle heat
• Cooked shredded chicken: optional for extra protein rotisserie chicken makes things easy
• Sharp cheddar cheese: brings bold flavor and melts beautifully buy a block and shred for best texture
• Melted butter: brushed on biscuits for a golden finish use real butter for best flavor
• Minced garlic fresh parsley: gives a herby note to the topping look for bright green parsley

How to Make It

Prep the Oven and Dish:

Set oven to 375 degrees Fahrenheit and grease a large rectangular baking dish thoroughly with butter or cooking spray to prevent sticking

Cook Onion and Garlic:

Melt half the butter in a large skillet over medium heat Wait until the butter foams and then add diced onion Cook slowly for about eight minutes until the onions are soft and just starting to turn golden Add the minced garlic and stir for one minute until fragrant

Build the Sauce:

Sprinkle flour over the cooked onions and garlic Stir constantly for one minute to coat the vegetables and cook out the raw flour taste Start adding chicken broth a little at a time whisking to avoid clumps Once half the broth is in slowly pour in the rest with the room temperature milk Stir gently as the sauce thickens and becomes smooth

Simmer with Broccoli:

Add the broccoli florets to the sauce along with salt black pepper and a dash of cayenne if you like extra warmth Stir and let the mixture simmer for about twelve to fifteen minutes Stir occasionally to make sure nothing sticks to the pan The broccoli should be fork tender but still vividly green

Add Cheese and Chicken:

Remove skillet from heat and add most of the shredded cheddar cheese plus the cooked chicken if you are using it Stir until cheese is melted and everything looks creamy and even

Assemble the Casserole:

Pour the cheesy broccoli filling into your prepared baking dish Use a spatula to even out the top Cut each biscuit into four pieces Arrange them evenly over the surface so every serving gets a bit of biscuit

Bake until Golden:

Place baking dish in the center of the oven and bake for thirty-five to forty minutes Check for golden brown biscuits and bubbling filling underneath

Add Garlic Butter Topping:

Mix the remaining melted butter with salt minced garlic and chopped parsley Brush this flavorful mixture all over the tops of the hot biscuits right when the casserole comes out of the oven Wait a few minutes before serving so the flavors meld

I have a soft spot for sharp cheddar cheese in this bake Its bold flavor keeps the whole dish from tasting bland and makes the sauce decadently creamy My kids love scooping their own biscuit and getting that stretchy cheese pull.

Flavor Boosters

For extra flavor, use freshly shredded sharp cheddar cheese and double the garlic in the biscuit topping. A pinch of cayenne or swapping in some Gruyere cheese gives the casserole an extra-special spin.

Serving Suggestions

Serve hot from the oven alongside a crisp green salad or a quick fruit salad for brunch. Roasted carrots or green beans round out the meal if you want a hearty dinner option.

Creative Twists

Create a vegetarian version by skipping chicken and using more broccoli or sautéed mushrooms. For gluten free, opt for gluten free biscuit dough and rice flour to thicken the sauce. Try different cheeses, such as Monterey Jack or Gruyere, or swap in seasonal vegetables like asparagus, peas, or spinach for a fresh take.

This casserole is a staple in my house and always brightens up a chilly night. Make it your own and share with friends or family for true comfort food memories.

Common Questions About This Recipe

→ Can I use fresh or frozen broccoli?

Both fresh and thawed frozen broccoli work well for this casserole; just ensure pieces are bite-sized for even cooking.

→ How do I make homemade biscuits for this dish?

Use your favorite biscuit dough recipe, cut into pieces, and bake as directed for added homemade flavor and flakiness.

→ Is it possible to make this dish vegetarian?

Simply omit the shredded chicken or substitute with extra vegetables for a satisfying vegetarian version.

→ Can I substitute a different cheese?

Sharp cheddar is classic, but Monterey Jack, Gruyère, or Swiss all melt beautifully and add delicious flavor options.

→ How do I store and reheat leftovers?

Cool completely, cover, and refrigerate for up to three days. Reheat portions in the oven or microwave until warmed through.

→ What sides pair well with this casserole?

A simple green salad or roasted vegetables complement the rich, cheesy casserole nicely and round out the meal.