CHICKEN AND BISCUITS BAKE
Chicken and Biscuits Bake
This delicious and comforting casserole is made with roasted chicken, flaky biscuits and a creamy sauce full of flavor. It’s a perfect meal for a nice evening or a great way to feed a crowd.
Ingredients
for 6 servings
6 tablespoons of butter
1 onion, chopped
½ cup flour (60 g)
3 cups chicken broth (720 ml)
1 teaspoon of salt
1 teaspoon of pepper
1 cup heavy cream (240 ml)
2 ½ cups frozen mixed vegetables (455 g)
1 roasted chicken, sliced
2 tubes biscuit dough, 8 biscuits each
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Preparation
- Preheat oven to 350˚F (180˚C).
- In a large pot over medium-high heat, melt the butter.
- Add onion, stir until soft. About 1 minute.
- Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
- Whisk in the chicken broth salt and pepper.
- Continue whisking until there are no lumps left.
- Add heavy cream. Bring to a gentle boil until the sauce thickens slightly.
- Test for more salt/pepper.
- Add the vegetable mixture to the shredded chicken, stir until completely incorporated.
- Transfer to a 9 x 13 inch (23 x 33 cm) baking dish.
- Top well with 12 cookie sheets (you will have more cookies, which will be baked separately).
- Bake in the preheated oven for 20 minutes, until the biscuits are golden brown and the sauce mixture is bubbling.
- Cool slightly before serving.
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