Here’s a hearty Creamed Chicken and Biscuits Casserole recipe that’s comforting and delicious!
Ingredients:
For the Creamed Chicken:
• 2 cups cooked and shredded chicken (rotisserie chicken works well)
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup heavy cream (or whole milk)
• 1 cup frozen peas and carrots
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)
For the Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick) cold butter, cubed
• ¾ cup milk or buttermilk
Instructions:
Make the Creamed Chicken:
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until soft.
3. Stir in flour and cook for 1 minute, stirring constantly.
4. Gradually add chicken broth and heavy cream, stirring until smooth.
5. Add shredded chicken, peas, carrots, salt, pepper, and thyme. Simmer for 5 minutes until thickened.
6. Pour the creamy chicken mixture into the prepared baking dish.
Make the Biscuits:
7. In a mixing bowl, whisk flour, baking powder, and salt.
8. Cut in cold butter using a pastry cutter or your fingers until crumbly.
9. Add milk and mix until dough forms.
10. Roll out and cut into circles or drop spoonfuls of dough over the chicken mixture.
Bake the Casserole:
11. Bake for 25-30 minutes, or until the biscuits are golden brown.
12. Let rest for 5 minutes before serving.
Enjoy your creamy, comforting casserole! Let me know if you want any tweaks to the recipe.