How To make Chicken and Biscuit Casserole
Ingredients
2
cup
chicken, cooked, cubed
1
each
cream of chicken or mushroom soup, 10 3/4 oz can
1
cup
green peas OR green beans, drained if canned or fresh or frozen (cooked and drained)
5-6
oz
mushrooms, fresh, sauteed in butter, drained
1
cup
cheddar cheese, mild or american, shredded
1/2
cup
mayonnaise
1
each
biscuits, refrigerated, package
2
tablespoon
butter, melted
1/4
cup
bread crumbs, seasoned or crushed croutons of your choice
Directions:
In a medium saucepan, combine chicken, soup, green beans, mushrooms, cheese and mayonnaise. Heat until hot and bubbling. Pour hot mixture into an ungreased 2 quart baking dish. Separate biscuits and arrange over chicken mixture. Brush biscuits with melted butter; sprinkle with bread crumbs. Bake in a preheated 375 degree oven for about 30 minutes, or until golden brown. Serve immediately.
How To make Chicken and Biscuit Casserole's Videos
Chicken Pot Pie Bubble up Casserole ???? #casserole #easydinner
Chicken Pot Pie Bubble up Casserole
2 cups of Cooked Shredded Chicken
2 cups of Mixed Vegetables
1 can of Biscuits
12 oz of Sour cream
2 cans of Cream of Chicken soup
1 cup of Shredded cheese
Season with Black Pepper, Season Salt & Chicken Bullion
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This is an easy one-dish, no mess comfort food. Chicken and biscuits make a great casserole.
Chicken Pop pie with biscuit dumplings
Chicken Pot Pie Casserole with Biscuits | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2 tablespoons butter
2 tablespoons oil
2 large carrots (peeled and diced)
2 medium red potatoes (cut into ½ cubes — peeling optional)
½ medium onion (finely diced)
1 rib celery (diced)
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon black pepper
2½ cup low sodium chicken broth
1 cup heavy cream (a lighter cream will work but have less rich flavor)
3 tablespoons all purpose flour
2 cups cooked chopped chicken
1 cup frozen peas
Biscuit Topping
2 cups flour (all purpose or whole wheat)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon dried parsley
¾ teaspoon salt
½ cup cold salted butter
½-¾ cup buttermilk (or sub milk)
1 egg
1 tablespoon water
1 teaspoon garlic herb seasoning (optional)
Instructions
Preheat oven to 400 degrees F and lightly grease a 9×13 baking dish.
In a medium skillet, melt butter and add oil, carrots, potatoes, onion and celery. Cook, stirring often, over medium-high heat, until slightly softened, about 10 minutes.
Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
Add chicken broth and bring to a boil over high heat. Reduce heat to medium, cover and simmer until vegetables are tender.
Whisk together cream and flour. Stir into filling with chicken and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Pour into prepared baking dish and prepare the topping.
Biscuit Topping
In a medium bowl, combine flour, baking powder, salt and parsley.
Cube butter and add to the flour, cutting in until crumble (a pastry cutter or fork works well for this).
Add milk, a little at a time, stirring each time, just until biscuit dough comes together.
Dump onto a lightly floured surface and pat into a large oval. Cut out circles using a 2½ cutter and place over the top of the filling.
Whisk together egg and water and add garlic herb seasoning if using. Brush over the tops of the biscuits and bake for 15-18 minutes, until the biscuits are golden brown. Serve.
Beth's Chicken and Biscuit Casserole Dinner| ENTERTAINING WITH BETH
Learn how to make my chicken and biscuit casserole dinner. One of my easy dinner recipes for a fantastic Sunday Night Dinner! Makes for great leftovers too!
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Learn how to make my delicious chicken and biscuits recipe, a perfect Sunday Night Dinner idea!
MORE COLD WEATHER COMFORT DISHES!
Roasted Chicken in a Skillet
French Onion Soup
Noodle Soup
Rosemary Potato Soup Recipe Scallops Au Gratin
BETH’S CHICKEN AND BISCUIT RECIPE
Serves 6
INGREDIENTS:
2 Chicken breasts, skin-on, bone-in
2 tbsp (30 g) butter
1 cup (150 g) yellow onion, diced
½ cup (75 g) celery, diced
½ cup (75 g) carrots, diced
salt and pepper to taste
1/3 cup (80 ml) dry white wine
¼ tsp (1.25 ml) dried thyme
4 cups (950 ml) chicken broth
2 tbsp (30 ml) cold water
2 tbsp (13 g) cornstarch
¼ cup (60 ml) heavy cream
1-2 dashes Worcestershire sauce
½ cup (75 g) frozen peas
1 tbsp (15 ml) fresh thyme
FOR BISCUITS:
2 cups (240 g) flour
1 tbsp (15 ml) baking powder
¼ tsp (1.25 ml) baking soda
1 tsp (5 ml) salt
4 tbsp (60 g) butter, cubed
2/3 cup (160 ml) grated Gruyere cheese
1 tbsp (15 ml) chopped parsley
1 tbsp (15 ml) chopped dill
1 cup (240 ml) of milk
METHOD:
Preheat oven to 425F/(218C).
Roast chicken on a baking sheet for 30 mins or until cooked through. Set aside to cool.
Meanwhile, melt butter in a large soup pot. Add the onion, celery, carrots, season with salt and pepper to taste. Sautee in the butter and then turn flame down to medium-low, cover pot and allow vegetables to cook for 5-7 mins until tender.
Remove lid. Add the wine and dried thyme. Cook until wine is reduced in half. Then add chicken broth. Bring broth to a rolling boil. Meanwhile in a small bowl add the cornstarch and mix with the water to create a slurry.
Once broth is boiling add the slurry to the pot and stir as the mixture thickens.
TIP: Two things you must do in order for a slurry to work
Mix the cornstarch with very cold water
Assure the sauce is boiling when you add it
Otherwise, the slurry will not work and your sauce will not thicken. I like a slightly looser sauce since the biscuits are heavy, but if you wanted to make the sauce thicker, just increase the slurry to 3 tbsp cornstarch to 3 tablespoons water.
Once you’ve reached desired thickness. Turn off the heat. Add the heavy cream, and stir, then add Worcestershire sauce, fresh thyme and season to taste with salt and pepper. Stir to combine and then add the frozen peas. Set aside to cool.
Remove the skin off the chicken and shred the chicken with two forks. Add the chicken to the pot and stir to combine.
Transfer chicken to a heat safe casserole.
Meanwhile, make the biscuits. Combine all dry ingredients in a bowl, whish together. Add butter and work flour and butter together with your hands until a coarse meal forms. Add herbs and whisk to combine. Add milk. Stir into a dough and allow to rest for 5 minutes in order for the baking power to activate.
Then using an ice cream scooper, scoop a mound of the biscuits over the casserole, spacing out to cover it. You should be able to fit 2 rows of 3 biscuits.
Bake casserole in a Pre-Heated oven at 425F (218C) for 35-40 mins until casserole is bubbling and biscuits have risen and are golden brown.
NOTE: Casserole filling can be made the day ahead and refrigerated. Day off bake the biscuits and bake!
Grandma's Biscuits and Chicken Casserole - Southern Sunday Dinner Casserole - The Hillbilly Kitchen
Grandma's Chicken And Biscuits Casserole - Southern Favorite
Chicken And Biscuits Casserole is a one pot meal and a great comfort food and it'll make a rabbit hug a hound! When the weather is cold and gloomy, this will cheer you right up.
Remember to put God first! :)
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Butter Biscuits -
How To Make Chicken Broth and Chicken -
Ingredients:
3 Cups cooked, cubed chicken
1 1/2 Diced potatoes
1 Cup diced carrots
1 Cup peas
1/2 Cup chopped onion
1 Tablespoon celery seeds
1 Tablespoon minced garlic
1 1/2 Cups chicken broth
1 1/2 Cups milk
3 Tablespoons flour
1/4 Cup real butter
1 Batch biscuits (UNCOOKED)
Salt & pepper to taste
Business inquires:
The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
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