Savory Southern Chicken and Biscuits |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Chicken & Biscuits is a traditional southern comfort food. From the Southern Cooking cookbook. For my Chef #491835. Ingredients:
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1-inch pieces |
1 medium potato, cut into 1-inch pieces |
1 medium yellow onion, cut into 1-inch pieces |
8 ounces fresh mushrooms, quartered |
1 cup fresh baby carrots |
1 cup celery, chopped |
1 (14 1/2 ounce) can chicken broth |
3 garlic cloves, minced |
1 teaspoon dried rosemary leaves |
1 teaspoon salt |
1 teaspoon black pepper |
3 tablespoons cornstarch |
1/2 cup cold water |
1 cup frozen peas, thawed |
1 (4 ounce) jar pimientos, sliced & drained |
19 3/4 ounces bob evans frozen buttermilk biscuits |
Directions:
1. Preheat oven to 375°F.
2. Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
3. Bring to a boil over high heat.
4. Reduce heat to low and simmer, uncovered, 5 minutes.
5. Stir in cornstarch mixture; cook 2 minutes.
6. Stir in peas and pimientos; return to a boil.
7. Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
8. Bake 30 to 35 minutes or until biscuits are golden brown.
9. Refrigerate leftovers.
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