There’s something magical about the combination of broccoli and cheddar that just works, and when you add fluffy, golden biscuits to the mix? Pure comfort food heaven! This Broccoli Cheddar Biscuit Casserole brings together tender broccoli florets and sharp cheddar in a creamy sauce, all topped with buttery biscuits that bake up to perfection.
As a busy home cook myself, I love that this casserole delivers that homemade, from-scratch feeling without hours in the kitchen. It’s the kind of meal that fills your home with an irresistible aroma and brings everyone to the table with eager appetites.
Why You’ll Love This
- One-dish wonder that combines your vegetable, protein, and bread all in a single casserole
- Kid-friendly way to enjoy broccoli thanks to the creamy cheese sauce
- Perfect for meal prep – it reheats beautifully for lunches throughout the week
- Adaptable recipe that works with whatever vegetables you have on hand
- Impressive enough for company but easy enough for weeknight dinners
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
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.
Tips & Variations
- Add 2 cups of shredded rotisserie chicken or diced ham for extra protein
- Swap the broccoli for cauliflower or a mix of vegetables like carrots, peas, and corn
- Make it from scratch with homemade biscuit dough if you have extra time
- Sprinkle some garlic powder and Italian herbs on the biscuits before baking for extra flavor
- For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce
- To make ahead, prepare the filling and refrigerate, then top with biscuits just before baking
Serving Suggestions
This hearty casserole is practically a meal on its own, but a simple side salad with a light vinaigrette makes for a perfect balance. For a more substantial dinner, serve alongside some rotisserie chicken or a simple roasted protein.
If you’re serving this for brunch, pair it with some fresh fruit and maybe a light mimosa for a delightful weekend treat!
Notes
- The casserole can be stored in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
- For best results, don’t overcook the broccoli during blanching – it will continue to cook in the oven.
- The cheese sauce should coat the back of a spoon when it’s thick enough.
- If the biscuits are browning too quickly, loosely cover with foil for the remainder of the baking time.
FAQs
Can I use frozen broccoli instead of fresh?
Yes! No need to blanch frozen broccoli – just thaw, drain well, and pat dry before adding to the sauce.
Can I make this casserole gluten-free?
Absolutely. Use a gluten-free flour blend for the sauce and top with gluten-free biscuits or a gluten-free cornbread topping.
What’s the best cheese to use?
Sharp cheddar provides the most flavor, but you can use a combination of cheeses like cheddar, Gruyère, or Monterey Jack for variety.
Can I prepare this in advance?
Yes! Prepare the filling up to a day ahead and refrigerate. Add the biscuits just before baking, and you may need to add 5-10 minutes to the baking time if starting with a cold filling.
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