CHICKEN AND BISCUITS BAKE!! RETRO RECIPE!!

Today we are going really retro! A comfort food classic that will take you right back to your grandmother's table? Chicken and biscuits bake is a really simple way to have home cooked taste without a lot of fuss. Fairly quick to make with simple ingredients, this would also work as a great leftover makeover with roast chicken or as a way to use up holiday turkey!

I don't know about your family but mine pretty much loves anything with chicken and gravy. Toss biscuits into the mix and you have a real crowd pleaser. Chicken and biscuits bake is one of those favorites. Its' right up there with chicken and dumplings and is kind of along the same lines but instead of steaming your dough you are baking it. Making it come out crisp and fluffy instead of soft and fluffy. This also does not need, quite as much tending so it is a great go to for weeknight meals.

This all starts with some cooked, cubed chicken. I am using all white meat and it's from the Butcher Box I shared with you recently in another video. The chicken is tender and not stringy with good flavor. I also wanted to confirm that there were a total of six chicken in the box with there being two in each cryo sealed packet. If you are interested in looking into Butcher Box for yourself, you can use this link: http://bit.ly/2kXdVeF

Since this starts with cooked chicken, you can whip this up fast. You can poach chicken like I did or you can use a rotisserie chicken from the store or use a couple jars of your home canned chicken or even a couple cans of chicken from your pantry. Either way this will make into a delicious meal your family will love.

Saute some celery, onion, garlic and mushrooms in a bit of butter and then add in your favorite spices. I used onion powder, garlic powder, poultry seasoning and some extra dried parsley. Next I added a bit of all purpose flour to begin making my roux that would thicken the gravy. Chicken stock goes in next. I love to use a boxed bone broth that is readily available in my store and even though it is organic it is super affordable. If you don't have any chicken stock on hand, go ahead and make up four cups of chicken bullion liquid.

Once the gravy is thickened, you can add in the cooked chicken along with some frozen mixed vegetables that will really bulk things up nicely and add in extra nutrition and fiber. I like to use the type with corn, green beans, carrots and peas. Pour this into a baking dish or if you used an oven safe skillet just make your biscuits and keep on going!

The biscuits are simple. Just like my basic baking powder biscuits, flour, baking powder, salt a bit of parsley or any herb you would like to add and some butter and buttermilk. You know the drill! Mix dry ingredients. Toss butter cubes in and then cut them into the butter. You will notice, I forgot this part and got ahead of myself and added the buttermilk in a bit too soon. I left it in and kept on going. We all make mistakes. Even the most seasoned cooks and we just need to soldier on. As you will see in the end, it did not really effect the outcome.

These are a drop biscuit so the batter will be wet and loose. I scooped the dough on top of the chicken and gravy mixture. I like to use a cookie scoop to divvy up the biscuit dough. This makes things super easy and everybody gets a biscuit or two to enjoy in their serving. This recipe makes just enough for 12 nice size biscuits.

Now that everything is put together its time to bake. This casserole will go into a 350 degree oven for 25 to 35 minutes depending on your oven. You will know it is ready when the biscuits are lightly golden on top and the gravy mixture is bubbling evenly. Then you can remove from the oven and allow to rest for 10 minutes before serving.

This is also a great freezer banking option. Just make it all the way up to just before baking. Then freeze. When ready, bake at 400 degrees for 45 minutes to an hour.

I hope you give this chicken and biscuit bake a try sometime soon and I hope you love it!

Happy Eating!

You can find a printable version of this recipe here: http://bit.ly/2ndiX84

Get my cookbooks here: http://bit.ly/1czqM5R

Business Inquiries can be sent to:
info@noreenskitchen.com

Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy

***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561

Have a question for me? Send me an email:
info@noreenskitchen.com

Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/2i7VocU

Any links to Amazon are, in many cases, affiliate links.

Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.