People ask me for recipes all the time. I never forget, so if you’ve asked me to post a recipe and I haven’t yet, it’s because either I haven’t found the recipe you requested yet, or I haven’t perfected it yet. When I’m asked about an old-time recipe in particular, I do a lot of research before posting. Usually, I start with Georgia then sometimes she turns me on to her church lady friends. If that fails, I do more research on my own and start experimenting. I won’t post a recipe until it’s one I can stand behind.
Then there are recipes I just make up, like this Chicken ‘n’ Biscuits dinner, which I posted the other day on the Daily Farm Photo and then there’s an outcry for the recipe! I feel a little bad about posting it because I usually make a semi-production and post a series of photos demonstrating the entire procedure and I don’t have any series of pictures to go with this recipe (since I wasn’t planning to post it). But, so many people have commented or emailed me asking for this recipe, I must bow to your Chicken ‘n’ Biscuit desire!
Chicken ‘n’ Biscuits is a very typical southern-style dish that suits my old-fashioned cooking philosophy to a T. Chicken, veggies, rich sauce, and homemade biscuits. What’s not to love? (The biscuits are key here! Homemade! Don’t be puttin’ canned biscuits on there! You’ll be struck by lightning!) I’m sure there are “real” recipes for it all over the place, so you might check this one against your cookbooks and see what I left out, LOL. I make it like a chicken pot pie but with biscuits on top, and I use whatever I have onhand, so it varies a little whenever I make it.
I use my Homemade Quick Mix, and for this recipe, I made a triple recipe for 18 biscuits since I was using a 9 x 13 casserole pan. (My basic Quick Mix recipe doubles, triples, and so on, which is why I start with it at a 6-biscuit recipe so you can make however many fresh, hot, wonderful biscuits you need.)
Here is an example of just one of a number of requests I got for this recipe:
OMG!!!! I can now make biscuits!!!! These are so good & fast and EASY!!!! I am on my 3rd batch since last night!!! My “princess” requested to take them to school for lunch… PLEASE post the recipe for the chicken & biscuits – she wants to try that too… That picture was what tempted me to try one last time to make biscuits! Anytime I had tried to make them before they either came out like hockey pucks or were more work and mess than they were worth… THANK YOU THANK YOU THANK YOU!!!!!
Well, now, what can I do? That one finally broke me down, despite the lack of my usual series of photos to go with a recipe. So, without further ado, here it is!
How to make Chicken ‘n’ Biscuits:
3 chicken breasts (cooked)
garlic powder, salt, pepper
1 10-ounce package frozen peas
1/2 cup carrots, diced
1 small onion, diced
3 small potatoes, diced
2 cans cream of chicken soup
1 15-ounce can chicken broth
1 cup cheddar cheese
18 biscuits (unbaked)
(Note: Use whatever vegetables you have onhand! Celery would be great with this recipe, for example, as would any number of other veggies. This is an easy recipe to play around with to suit your personal taste and what’s available in your pantry or fresh from the garden.)
Cut up cooked chicken breasts. Grease a 9 x 13 casserole pan. Spread chicken over the bottom of the pan. Season to taste with garlic powder, salt, and pepper. Add peas, carrots, onions, and potatoes, spreading evenly over chicken. Spoon cream of chicken soup over chicken/vegetable mixture then pour broth over top. Sprinkle cheese, then parsley, over pan. Top with unbaked biscuits.
Bake, uncovered, at 450-degrees for 15 minutes. Decrease temperature to 350-degrees and cover pan. Bake for another 45 minutes.
This is as good as it looks.
Any requests? I’m always taking requests. You know what I love–old-fashioned, homemade, home-baked, fresh, fabulous. What are you hankering for that you remember from your grandma’s house when you were a kid and you haven’t had since? Maybe I can find it!