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Tuesday, May 9, 2017

Chicken & Biscuit Casserole

This is one of my favourite recipes of all time! I found this recipe when I was in highschool, thought it looked good and wrote it down. I didn't try it until after I was married and when I did I LOVED it! The recipe card ended up getting lost a long time ago and I still thought about it from time to time. I could recreate the same KIND of dish, but it just never tasted the same. I recently found the card and this is one recipe I just wont play around with, I love it just the way it is. For my family size I now have to double the recipe and bake it in a 9x13!

Chicken and Biscuit Casserole

2 T oil
1/2 onion. chopped
1/2 green pepper, chopped
1/2 cup chopped mushrooms

Saute.

2 T cornstarch [arrowroot powder would probably work, and would be healthier!]

add and cook for one minute stirring constantly. (I know cornstarch is not usually used in a roux method but that's what the original recipe called for!)

1 1/2 c milk 

Add slowly and cook, stirring constantly, until bubbly

2c cooked cubed chicken
salt and pepper to taste

Stir in and turn into a casserole dish.

2 c flour
1 t salt
2 1/2 t baking powder

Mix

1/3 c butter 

cut in

2/3 c milk 

Stir in to make a soft dough. Knead a bit then roll out to 1/2 inch thick. Cut into biscuits and lay on top of chicken mixture. Brush biscuits with butter and bake at 450F for 15 minutes. 

Serves 4

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