Country Chicken and Biscuits
Country Chicken and Biscuits is a classic down-home comfort food dinner!
Course Dinner
Cuisine American, Southern
Keyword Chicken and Biscuits, chicken and biscuits casserole
Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings
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– 8 people
Calories 443 kcal
Author Blair
FOR THE FILLING:
list of 11 items
2 cups chicken broth
1 cup half-and-half
⅓ cup butter
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
4 cups cooked, diced or shredded chicken
½ cup frozen peas (not thawed)
list end
FOR THE BISCUITS:
list of 6 items
2 cups Bisquick
⅔-¾ cup cold buttermilk (or sub with regular milk)
½ cup grated cheddar cheese
¼ teaspoon dried parsley
2 tablespoons butter, melted
⅛ teaspoon garlic powder
list end
Instructions
PREPARE FILLING:
list of 5 items
1. Preheat oven to 425 degrees F. Spray a 2 ½ – 3-quart casserole dish with cooking spray and set aside.
2. In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring
for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
4. Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in
the salt and pepper. Add chicken and frozen peas.
5. Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
list end
PREPARE BISCUITS:
list of 4 items
1. Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
2. Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough
at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
3. Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
4. Stir together melted butter and garlic powder; brush over warm biscuits and serve.
list end
Recipe Notes
• If you have a large (about 3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. One less
item to wash at the end!
• For a thicker filling and biscuits that are closer together, use a smaller 2-quart baking dish.
• Do not thaw the frozen peas before adding them to the filling.
• Buttermilk helps tenderize the biscuits and gives them a nice slightly tangy flavor, but you can substitute with regular milk if that’s all that you
have on hand.
• Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside
and a toothpick inserted in the center should come out clean.
• If you’re cooking for a smaller family, cut all of the ingredients in half and bake the casserole in a 1½-quart dish. The rest of the instructions remain
the same.
• Add more herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives and parsley are all delicious in this recipe.
Nutrition Facts
Country Chicken and Biscuits
Amount Per Serving (1 /8 of the casserole)
Calories 443 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 97mg32%
Sodium 1168mg51%
Potassium 590mg17%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 7g8%
Protein 24g48%
Vitamin A 3356IU67%
Vitamin C 12mg15%
Calcium 186mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
‘From the seasoned mom
_._,_._,_
Country Chicken and Biscuits is a classic down-home comfort food dinner!
Course Dinner
Cuisine American, Southern
Keyword Chicken and Biscuits, chicken and biscuits casserole
Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings
undefined
– 8 people
Calories 443 kcal
Author Blair
FOR THE FILLING:
list of 11 items
2 cups chicken broth
1 cup half-and-half
⅓ cup butter
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
4 cups cooked, diced or shredded chicken
½ cup frozen peas (not thawed)
list end
FOR THE BISCUITS:
list of 6 items
2 cups Bisquick
⅔-¾ cup cold buttermilk (or sub with regular milk)
½ cup grated cheddar cheese
¼ teaspoon dried parsley
2 tablespoons butter, melted
⅛ teaspoon garlic powder
list end
Instructions
PREPARE FILLING:
list of 5 items
1. Preheat oven to 425 degrees F. Spray a 2 ½ – 3-quart casserole dish with cooking spray and set aside.
2. In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring
for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
4. Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in
the salt and pepper. Add chicken and frozen peas.
5. Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
list end
PREPARE BISCUITS:
list of 4 items
1. Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
2. Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough
at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
3. Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
4. Stir together melted butter and garlic powder; brush over warm biscuits and serve.
list end
Recipe Notes
• If you have a large (about 3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. One less
item to wash at the end!
• For a thicker filling and biscuits that are closer together, use a smaller 2-quart baking dish.
• Do not thaw the frozen peas before adding them to the filling.
• Buttermilk helps tenderize the biscuits and gives them a nice slightly tangy flavor, but you can substitute with regular milk if that’s all that you
have on hand.
• Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside
and a toothpick inserted in the center should come out clean.
• If you’re cooking for a smaller family, cut all of the ingredients in half and bake the casserole in a 1½-quart dish. The rest of the instructions remain
the same.
• Add more herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives and parsley are all delicious in this recipe.
Nutrition Facts
Country Chicken and Biscuits
Amount Per Serving (1 /8 of the casserole)
Calories 443 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 97mg32%
Sodium 1168mg51%
Potassium 590mg17%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 7g8%
Protein 24g48%
Vitamin A 3356IU67%
Vitamin C 12mg15%
Calcium 186mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
‘From the seasoned mom
_._,_._,_
