Easy Chicken & Biscuits
Author: Linda Solberg aka "Mimi"
Recipe type: Casserole
Cuisine: American
Serves: 9 servings
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 cup frozen diced onions
- 1 clove garlic, minced
- 3 Tablespoons all-purpose flour
- 1 bag frozen peas & carrots
- 1 cup frozen corn (optional)
- 2 cups frozen country-style hash browns, diced not shredded
- 2 cups low-sodium or homemade chicken stock
- 1 cup half-n-half OR 1 cup whole milk
- 2 cups cooked chicken or turkey, shredded or cut into cubes
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon sweet paprika
- ½ teaspoon dried basil (optional)
- For the biscuits
- 2½ cups baking mix (I used Kroger's, but you can use Bisquick or Jiffy)
- 1 cup of cold whole milk
- Preheat oven to 350 degrees F.
- On the stove, melt the olive oil and butter in a heavy-bottomed pot over medium-high heat.
- Add onions and cook until soft. Add minced garlic, stir and cook for one minute.
- Add 3 Tablespoons flour. Stir until you can no longer see any white flour. Cook for 1 minute.
- Add the chicken stock. Whisk until incorporated. Cook until sauce begins to simmer and thickens a bit.
- Add milk. Stir and bring back up to a simmer.
- Reduce heat to medium. Add peas & carrots and potatoes and stir. Bring back up to a simmer.
- Add chicken. Stir until everything is mixed together.
- If the sauce is too thick, you can add more chicken stock.
- Check for seasoning.
- Pour into a 9"x13" rectangular baking dish sprayed with cooking spray.
- Mix the baking mix and milk together.
- Drop by heaping Tablespoons all over the chicken mixture.
- Bake in the oven for 35 - 40 minutes or until the biscuits have risen, turned a nice golden brown, and the sauce is bubbling.
- Remove from oven to a cooling rack and let the casserole sit for 10 minutes before serving.
Recipe by At Mimi's Table at https://atmimistable.com/easy-chicken-and-biscuit-casserole/
3.5.3229