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#Easy chicken biscuit casserole full#

For the liquid ingredients, I used a combo of buttermilk, egg and oil.For leavening, I use both baking soda and baking powder. I use a combination of white whole-wheat flour and all-purpose flour. First whisk together the dry ingredients.These fluffy biscuits are perfect for soaking up the creamy herb sauce.

On top of the chicken filling are simple drop biscuits which are made light and fluffy with buttermilk instead of butter. The nutrition facts below do not include the extra butter. This will add about 36 calories per serving, but will make the mouthfeel a little more velvety. Another note: if you want to make this a little more indulgent, you can stir in two tablespoons cold unsalted butter once the mixture comes off the heat.I like to use a blend of rosemary, sage and thyme. Note that you’ll need extra herbs for the topping, but the total amount (2 tablespoons) is divided. But the thing is, that the biscuits are very absorbent, so you need to give them a little extra liquid. I want to point out that the mixture will seem a little loose at this point.Just make sure to add extra salt to taste if you’re using homemade stock. If you’re making this with your Thanksgiving leftovers, you can use turkey stock. I like to use a high quality organic chicken broth, or use homemade chicken stock. That will keep the flour from clumping once you add the broth. Just make sure to stir the flour into the veggies to coat them and let it dissolve. Doing this, instead of making a butter roux will help to keep the calories in check. Take your time here, and let the onions sweat and soften.

Sauté the mirepoix (that’s a combo of two parts onions, one part each carrots and celery) with some salt and pepper and some fresh chopped garlic in a heavy large saucepan.

The filling for this chicken and biscuits casserole is a lot like chicken pot pie. If you do add the biscuits before freezing, be sure to thaw the casserole completely before baking.How to Make Chicken and Biscuit Casserole Make The Filling You can either freeze only the chicken mixture in a baking dish and add the biscuits the day you bake the casserole, or you can add the biscuits before freezing. You can absolutely prepare this casserole as a freezer meal. Must Have Resources Can I freeze this casserole? The following ingredients are affiliate amazon links to make it easy for you to find exactly what you need to complete this recipe. Then drop them on top of the chicken mixture in your 9×13 baking dish. Once you have your biscuits thawed if they were frozen, or removed from the can, use kitchen scissors or a pizza cutter to cut each biscuit into four parts. To make the crust extra crispy, use a flaky layer style canned biscuit. However, frozen and made from scratch biscuits can also be used. To make this recipe as easy as possible, you can absolutely use canned biscuits. Then transfer this chicken mixture into a 9×13 baking dish after coating the dish with a non stick spray or coating with butter. Next, mix in cream of chicken soup, mixed vegetables, sour cream and spices into the mixing bowl with the chicken. Note: Using the slow cooker method for the chicken makes it fall apart easily. If you prepared your own chicken, make sure it is well shredded or chunked and place the chicken in a large mixing bowl. I recommend cooking the chicken the day before or over night in a crock pot on low. To make this traditional dinner into an easy casserole recipe, start with some cooked, shredded chicken breast meat.

#Easy chicken biscuit casserole full#

See full disclosure policy above.Ĭhicken pot pie is a comfort food family favorite. Do you need an easy comfort food dinner recipe that will feed a large family? Try this Chicken Pot Pie Casserole with Biscuits for a warm filling weeknight dinner.