Chicken and Biscuits (Revised)

LaVonne Sutters


This is Delicious!!!!!

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40 Min
30 Min
Convection Oven


1 stick
butter, plus more for greasing
4 c
chicken broth
vidalia onion, chopped
2 large
carrots, sliced into 1/4 thick half-moons
2 stalk(s)
celery, chopped
3 clove
garlic, chopped
1/2 c
all purpose flour
3/4 c
heavy cream
1 c
frozen peas
2 c
frozen red skinned potatoes
4 c
shredded cooked chicken (from 3-pound rotisserie chicken)
1/4 c
sliced green oinion
kosher salt and pepper to taste
1 can(s)
8 serving large biscuits
butter spray
parmesan cheese


1Preheat oven to 375 degrees F. Butter a 3-4 quart casserole dish.
2For the filling: Pour the chicken broth into a large saucepan. Heat until wamar, set aside.
3Melt the butter in a large high-sided skillet set over medium heat. Add the onion, carrots, celery, and garlic, and saute until tender and the onion is translucent, about 8 minutes.
4Season to taste with salt and pepper. Sprinkle in the flour, and stir with a wooden spoon until the mostened flour becomes light blond in color, about 2 minutes.
5Stir in the hot broth and heavy cream. Bring the liquid to a boil, then reduce the heat so it reaches a simmer.
6Stir in the peas, potatoes,chicken, and green onions. Pour the whole mixture into the buttered casserole dish.
7Place the biscuits evenly over the mixture. Spray butter spray over biscuits. Sprinkle Parmesan cheese over biscuits.
8Bake for 30 to 35 minutes, uncovered, or until biscuits are golden brown on top.
9P.S. You can also choose to make your own biscuits if you prefer.

About Chicken and Biscuits (Revised)

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #chicken, #Biscuits