Roasted chicken and biscuit casserole
Roasted chicken and biscuit casserole

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roasted chicken and biscuit casserole. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Oh yes you must use frozen peas instead of canned big difference. Learn how to make my chicken and biscuit casserole dinner. One of my easy dinner recipes for a fantastic Sunday Night Dinner!

Roasted chicken and biscuit casserole is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Roasted chicken and biscuit casserole is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have roasted chicken and biscuit casserole using 20 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Roasted chicken and biscuit casserole:
  1. Take Roasted chicken
  2. Make ready 1 package bone-in skin-on chicken thighs 8-10 peices
  3. Take Roasted chicken spice blend (see my recipe)
  4. Make ready Veggie mixture
  5. Get 1 cup celery chopped
  6. Get 1 cup carrots chopped
  7. Take 1 tsp thyme
  8. Make ready 1/8 tsp white pepper
  9. Prepare 1 tsp granulated garlic
  10. Get 1 tsp Montreal seasoning
  11. Make ready 1 tsp Organic No-Salt seasoning Costco's brand
  12. Get Sauce
  13. Get 1 cup goats milk
  14. Take 1/4 cup white rice flour
  15. Get 2 cans low sodium chicken broth
  16. Make ready 2 tbsp cornstarch
  17. Prepare 1/4 cup water
  18. Prepare 1/2 cup frozen peas
  19. Get Drop biscuits
  20. Make ready Your favorite GF or regular drop biscuit recipe

Brush the biscuits with the melted margarine or butter and then sprinkle some of the seasoned breadcrumbs over each biscuit. Chicken and Biscuit Casserole, a dish so delicious and comforting you'll crave it the next day for breakfast! This Chicken and Biscuit Recipe will surely cure whatever ails you…even if that's just a case of cabin fever! There's nothing more comforting than a classic chicken.

Steps to make Roasted chicken and biscuit casserole:
  1. Pre heat oven to 385°
  2. Cover all sides of each piece of chicken with the spice blend, put in a greased baking dish and bake for an hour and a half covered with foil.
  3. In a large pot sweat the celery and carrots with the remaining dry spices.
  4. When the chicken is done place the thighs into a mixing bowl and let cool. Set the baking dish aside and let stand to let to cool so the fat separates and rises to the top of the juices.
  5. Prepare the biscuit dough.
  6. When all is cooled remove the skin and bones from the chicken and lightly shred. Leave the peices on the larger side, at least twice the size you would do for a shredded bbq sandwich. Also at this point use a spoon to skim the congealed fat out of the baking dish.
  7. Pour the chicken juices from the baking dish into the pot with the celery and carrots. Spread the chicken out in an even layer in the baking dish along with any juices in the bottom of the bowl.
  8. Bring the veggies and juices to a simmer then add the white rice flour.
  9. Slowly stir in the goats milk and chicken broth. Allow to bubble and thicken. If the consistency isn't as thick as you would like make a cornstarch slurry and stir in and allow to simmer until raw taste is gone and the sauce thickens. I had to do this step.
  10. Stir the frozen peas into the sauce.
  11. Pour mix into the baking dish over top the chicken and smooth to an even layer.
  12. Use a scoop to evenly drop the biscuit dough over the top.
  13. Place the baking dish on a baking sheet and bake uncovered for about and hour… this is all based on how your oven cooks. You're looking for a good color on the biscuits, the sauce bubbling and the underside of the biscuits to not be raw.

This ultra-homey casserole gets the bulk of its substance from tender pieces of shredded chicken breast. Rather than peeling and chopping fresh veggies, your prep time returns far more value in mixing up the biscuit dough, shredding the chicken, and mincing those vibrant fresh herbs to finish. This Chicken and Biscuit Casserole is made from scratch with easy whole-grain buttermilk drop biscuits. Today I have the best Chicken and Biscuit Casserole made from scratch to share with you. I also have instructions for how to make it with chicken or left-over turkey.

So that is going to wrap it up for this exceptional food roasted chicken and biscuit casserole recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!