Chicken and Biscuit Bake

Description

The Chicken and Biscuit Bake is a quintessential comfort food that combines tender chunks of chicken with a savory medley of vegetables, all smothered in a rich, herb-infused broth and topped with golden, flaky biscuits. This dish is not only a homage to homestyle cooking but also an ideal recipe for utilizing leftover chicken or turkey. It provides a warming, delicious meal perfect for family dinners during chilly evenings or any time you crave a substantial and comforting dish.

Ingredients

• 1/4 cup butter
• 2 cloves garlic, minced
• 1/2 cup yellow onion, diced
• 1/2 cup baby carrots, cut into coins
• 1/2 cup celery, chopped
• 1/2 cup all-purpose flour
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 4 cups cooked chicken, diced or shredded (rotisserie or leftover)
• 1 cup frozen peas
• 1 package Pillsbury Biscuits (8 count)

Step-by-step Directions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray and set it aside.

2. Cook Vegetables

In a large skillet, melt the butter over medium heat. Saute garlic, onion, celery, and carrots in the melted butter until the onion is translucent and the vegetables are tender, about 10 minutes.

3. Make Roux

Add the flour to the skillet, stirring until well mixed. The mixture will thicken substantially.

4. Add Seasonings

Mix in sugar, salt, dried basil, and black pepper, ensuring everything is evenly distributed.

5. Add Broth

Gradually incorporate the chicken broth, adding one cup at a time and stirring well after each addition to maintain a smooth consistency.

6. Add Chicken and Peas

Stir in the cooked chicken and frozen peas, mixing until everything is well combined and the peas are evenly distributed.

7. Prepare for Baking

Transfer the entire mixture into the prepared casserole dish. Arrange the biscuits on top of the casserole in two rows of four.

8. Bake the Dish

Place the dish in the oven and bake for 20 minutes uncovered. Then, loosely cover the casserole with foil and continue baking for an additional 10 minutes.

Servings & Preparation Time

The Chicken and Biscuit Bake serves 8 people comfortably. Total preparation time is approximately 20 minutes, with a cooking time of about 40 minutes. Thus, you can have a delicious meal ready in about an hour.

Tips for Storage & Reheating

• To store, allow the casserole to cool completely before covering it with foil or transferring it to an airtight container; refrigerate for up to 3 days.
• To reheat, cover the casserole with foil and bake in a preheated oven at 350°F until heated through-about 20 minutes. Alternatively, individual servings can be microwaved for about 2 minutes, stirring halfway through.
• For longer storage, freeze the casserole in a freezer-safe container for up to 2 months.

Conclusion

The Chicken and Biscuit Bake offers a delightful blend of nourishing ingredients and comforting textures, making it a guaranteed crowd-pleaser. Whether you’re looking to revamp leftover chicken or whip up a warming meal after a long day, this recipe promises satisfaction with every bite. Its simplicity, combined with its delicious outcome, makes it a worthwhile addition to your culinary repertoire.

Chicken and Biscuit Bake

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

The Chicken and Biscuit Bake is a quintessential comfort food that combines tender chunks of chicken with a savory medley of vegetables, all smothered in a rich, herb-infused broth and topped with golden, flaky biscuits. This dish is not only a homage to homestyle cooking but also an ideal recipe for utilizing leftover chicken or turkey. It provides a warming, delicious meal perfect for family dinners during chilly evenings or any time you crave a substantial and comforting dish.

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Ingredients

Scale 1x2x3x

• 1/4 cup butter
• 2 cloves garlic, minced
• 1/2 cup yellow onion, diced
• 1/2 cup baby carrots, cut into coins
• 1/2 cup celery, chopped
• 1/2 cup all-purpose flour
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 4 cups cooked chicken, diced or shredded (rotisserie or leftover)
• 1 cup frozen peas
• 1 package Pillsbury Biscuits (8 count)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray and set it aside.
2. In a large skillet, melt the butter over medium heat. Saute garlic, onion, celery, and carrots in the melted butter until the onion is translucent and the vegetables are tender, about 10 minutes.
3. Add the flour to the skillet, stirring until well mixed. The mixture will thicken substantially.
4. Mix in sugar, salt, dried basil, and black pepper, ensuring everything is evenly distributed.
5. Gradually incorporate the chicken broth, adding one cup at a time and stirring well after each addition to maintain a smooth consistency.
6. Stir in the cooked chicken and frozen peas, mixing until everything is well combined and the peas are evenly distributed.
7. Transfer the entire mixture into the prepared casserole dish. Arrange the biscuits on top of the casserole in two rows of four.
8. Place the dish in the oven and bake for 20 minutes uncovered. Then, loosely cover the casserole with foil and continue baking for an additional 10 minutes.

• Prep Time: 20 minutes
• Cook Time: 40 minutes