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! 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. You can also use leftover Thanksgiving turkey instead of chicken!
Servings: 8-10Prep Time: 30 minutes Cook Time: 1 hour
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.
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