This easy and creamy Barefoot Contessa Chicken Stew and Biscuits is the perfect comfort meal for any day. Quick to prepare and packed with tender chicken, broccoli, and melted cheese, it’s a nutritious, hearty dish that you can easily adjust with ingredients you have on hand. A must-try for any dinner table!
Ingredients Needed
- 5 tbsp unsalted butter
- Kosher salt, to taste
- 1 large head of broccoli, cut into 1- to 2-inch florets, tender stems peeled and cut into ½-inch slices (about 5 cups)
- 1 tbsp chopped fresh sage
- 5 tbsp all-purpose flour
- 3 tbsp dry sherry (or chicken broth)
- 250 ml low-sodium chicken stock
- 250 ml milk
- 250 ml double cream
- 1 pinch of freshly grated nutmeg
- Freshly ground black pepper, to taste
- 900 g cooked, diced chicken
- 120 g shredded cheddar cheese, divided
- 2-3 cups cooked chicken (if not using 900 g from above)
- 280 g frozen broccoli spears or florets
- 120 g shredded cheddar cheese (divided from above)
- 2-3 cups cubed cooked chicken (optional or as needed)
- 340 g cooked rice
- 50 g grated Parmesan cheese
- 25 g breadcrumbs
How To Make Chicken Stew and Biscuits
- Preheat the oven: Preheat your oven to 400°F (200°C) and grease a 3-quart casserole dish with butter.
- Cook the broccoli: Boil water in a saucepan and cook 5 cups of broccoli florets until crisp-tender, about 3-4 minutes. Drain and set aside.
- Prepare the sauce: In another saucepan, melt 5 tbsp of butter over medium heat. Add 1 tbsp chopped fresh sage and cook for 1 minute until fragrant. Whisk in 5 tbsp of all-purpose flour and cook for 1-2 minutes until golden brown.
- Thicken the mixture: Gradually whisk in 1 cup of milk and 1 cup of heavy cream. Continue whisking until the mixture thickens.
- Add flavor: Stir in 3 tbsp dry sherry (or chicken broth), 1 tsp kosher salt, ½ tsp freshly ground black pepper, and 1 pinch freshly grated nutmeg.
- Cheese it up: Stir in 1 ½ cups of shredded Gruyère cheese until it melts and the sauce is smooth.
- Combine chicken and broccoli: Add the cooked broccoli and 3 ½ cups of cooked chicken (or 2-3 cups cooked chicken if not using all 6 cups from above) to the sauce. Stir to combine.
- Assemble the casserole: Pour the mixture into the prepared casserole dish. Top with ½ cup grated Parmesan cheese and ¼ cup breadcrumbs.
- Bake: Bake in the preheated oven for 35 minutes, or until the casserole is hot and golden brown on top.
Recipe Tips
- Use fresh broccoli: for the best flavor and texture. Frozen broccoli can become too mushy in the dish.
- Don’t overcook the chicken: Make sure your chicken is fully cooked, but be careful not to dry it out.
- Adjust the cheese: to your preference. Gruyère and cheddar work well, but feel free to experiment with others.
- Add a dash of lemon: for extra freshness if you want a slight tang to balance the creamy richness.
- Top with more breadcrumbs: for an even crispier, golden crust.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers chicken stew and biscuits in the fridge. Store in an airtight container for up to 3 days.
- Freeze: Store leftovers chicken stew and biscuits in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight and then reheat on the stove or in the oven.
- Reheating: Reheat leftovers chicken stew and biscuits in the oven at 350°F for 20-25 minutes or in the microwave on high for 2-3 minutes, stirring halfway.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 314
- Sodium: 56.06g
- Potassium: 314g
- Total Carbohydrate: 56.06g
- Dietary Fiber: 56.06g
- Sugars: 56.06g
- Protein: 56.06g
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Barefoot Contessa Chicken Stew and Biscuits
Description
This easy and creamy Barefoot Contessa Chicken Stew and Biscuits is the perfect comfort meal for any day. Quick to prepare and packed with tender chicken, broccoli, and melted cheese, it’s a nutritious, hearty dish that you can easily adjust with ingredients you have on hand. A must-try for any dinner table!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and grease a 3-quart casserole dish with butter.
- Cook the broccoli: Boil water in a saucepan and cook 5 cups of broccoli florets until crisp-tender, about 3-4 minutes. Drain and set aside.
- Prepare the sauce: In another saucepan, melt 5 tbsp of butter over medium heat. Add 1 tbsp chopped fresh sage and cook for 1 minute until fragrant. Whisk in 5 tbsp of all-purpose flour and cook for 1-2 minutes until golden brown.
- Thicken the mixture: Gradually whisk in 1 cup of milk and 1 cup of heavy cream. Continue whisking until the mixture thickens.
- Add flavor: Stir in 3 tbsp dry sherry (or chicken broth), 1 tsp kosher salt, ½ tsp freshly ground black pepper, and 1 pinch freshly grated nutmeg.
- Cheese it up: Stir in 1 ½ cups of shredded Gruyère cheese until it melts and the sauce is smooth.
- Combine chicken and broccoli: Add the cooked broccoli and 3 ½ cups of cooked chicken (or 2-3 cups cooked chicken if not using all 6 cups from above) to the sauce. Stir to combine.
- Assemble the casserole: Pour the mixture into the prepared casserole dish. Top with ½ cup grated Parmesan cheese and ¼ cup breadcrumbs.
- Bake: Bake in the preheated oven for 35 minutes, or until the casserole is hot and golden brown on top.
Notes
- Use fresh broccoli: for the best flavor and texture. Frozen broccoli can become too mushy in the dish.
- Don’t overcook the chicken: Make sure your chicken is fully cooked, but be careful not to dry it out.
- Adjust the cheese: to your preference. Gruyère and cheddar work well, but feel free to experiment with others.
- Add a dash of lemon: for extra freshness if you want a slight tang to balance the creamy richness.
- Top with more breadcrumbs: for an even crispier, golden crust.
Barefoot Contessa Chicken Stew and Biscuits