This chicken and biscuit casserole can be considered as a comfort food. Its taste reminds you of home, of your childhood, of those days in the kitchen with your mom. It’s a classic food that we used to eat when we were just little, and it brings back those memories. Isn’t it nice to eat food that reminds you of those days? This is the reason why this is a favorite in the family. The taste of this chicken and biscuit casserole reminds us of the good times.
See what our friends from The Kitchn have to say about this recipe:
“This recipe isn’t trying to be anything but delicious, comforting, and full of the homey flavors we love. And for those reasons alone, it’s a favorite. There’s the crown of herb-flecked biscuits, and underneath a rich mixture of shredded chicken, tender vegetables, and creamy gravy. It’s all balanced by a generous dose of fresh herbs that add a pop of bright color and flavor to this classic comfort food dish.”
It’s the perfect combination of everything you love. You just have to try this so you can experience the taste of this.
Ingredients
For the biscuits:
1 1/2 cups Gold Medal all-purpose flour
1/4 cup coarsely chopped fresh parsley leaves
1 1/2 teaspoons Clabber Girl baking powder
1/2 teaspoon kosher salt
1 cup plus 3 tablespoons cold Borden heavy cream
For the casserole:
4 tablespoons Land O Lakes unsalted butter, plus more for coating the baking dish
1/4 cup Gold Medal all-purpose flour
1 1/2 cups Borden whole or 2% milk
1 1/2 cups College Inn low-sodium chicken broth
3 cups cooked, shredded chicken (about 1 1/2 pounds Tyson boneless chicken breast)
1 (10-ounce) package Green Giant frozen mixed vegetables
2 tablespoons coarsely chopped fresh parsley leaves
2 tablespoons finely chopped fresh chives
1 teaspoon kosher salt
1/4 teaspoon McCormick freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat to 425°F. Coat a 2-quart baking dish with butter; set aside.
Make the biscuits: Whisk the flour, parsley, baking soda, and salt together in a medium bowl. Add the cream and use a wooden spoon to stir until a shaggy dough forms. Refrigerate while you prepare the casserole.
Make the casserole: Melt the butter in a Dutch oven or large pot over medium heat. Add the flour and whisk until completely combined. The mixture will look like wet sand. Cook until the mixture begins to dry out and turn golden-brown, about 4 minutes.
Gradually whisk in a little bit of the milk until smooth, then whisk in the remainder. Whisk in the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer, stirring constantly, until thickened, 5 to 8 minutes.
Remove from the heat and stir in the chicken, vegetables, parsley, chives, salt, and pepper. Transfer to the prepared baking dish and spread into an even layer.
Scoop out about 2 tablespoons of biscuit dough, use your hands to shape it into a 1/2-inch-thick patty, and place on top of the casserole. Repeat with the remainder of the dough, spacing the biscuits about 1/2 inch apart.
Bake until heated through and bubbling and the biscuits are golden-brown, 15 to 18 minutes. Let cool about 5 minutes before serving.
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Quick Tip: The chicken can be cooked 1 day ahead and stored in a covered container in the refrigerator until ready to use.
Thanks again to The Kitchn for this amazing recipe.
