Chicken & Biscuit Bake

READY IN: 1hr 3mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    rhodes southern-style biscuits or 12 buttermilk biscuits, thawed but still cold
  • 1 12
    tablespoons vegetable oil
  • 1
    large onion, minced
  • 3
    carrots, peeled and sliced
  • 2
    stalks celery, sliced
  • 4
    tablespoons butter
  • 12
    cup flour
  • 1 12
    cups milk
  • 2
  • 3 -4
    cups rotisserie-cooked chicken, shredded
  • 3
    tablespoons minced fresh parsley
  • salt & pepper
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DIRECTIONS

  • Heat the oil in a 3 quart sauce pan.
  • Add onion, carrots and celery and saute until tender.
  • Set vegetables aside with chicken.
  • In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring.
  • Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring.
  • Simmer for a few minutes until thicker. Salt and pepper to taste.
  • Take the pan off the burner and add vegetables and chicken, coating everything well.
  • Stir in the parsley.
  • Pour the filling into a sprayed 9x13-inch baking pan.
  • Bake at 400°F 18 minutes.
  • Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture.
  • Bake for another 10-15 minutes or until biscuits are golden brown.
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