Chicken Biscuit Bake
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
base
- 1 tablespoon vegetable oil
- 1 cup onion, chopped
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon thyme
- 2 1⁄2 cups skim milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chicken flavor instant bouillon
- 2 cups cooked chicken, chopped
- 1 (16 ounce) bag frozen vegetables
- 2 tablespoons grated parmesan cheese
-
biscuits
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1⁄2 teaspoons baking powder
- 1 tablespoon chopped fresh parsley
- 1⁄8 teaspoon salt
- 1⁄3 cup skim milk
- 3 tablespoons vegetable oil
directions
- Heat oven to 375 degrees For base, heat oil in large saucepan on medium-high heat.
- Add onion.
- Cook and stir until tender.
- Remove from heat.
- Stir in flour, salt, pepper, basil and thyme.
- Add milk, Worcestershire sauce and boullion powder.
- Return to medium-high heat.
- Cook and stir until mixture comes to boil and is thickened.
- Stir in chicken, vegetables and cheese.
- Heat thoroughly, stirring occasionally.
- Pour into 2-quart casserole.
- For biscuits, combine flour, sugar, baking powder, parsley and salt in a medium bowl.
- Add milk and oil.
- Stir with fork until mixture is just moistened.
- Drop dough by well-rounded measuring tablespoonfuls onto the hot chicken mixture to form 8 biscuits.
- Bake at 375 degrees for 35-45 minutes or until chicken mixture is bubbly and biscuits are golden brown.
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Reviews
-
This tasted really good. I added celery along with the onions, used fresh thyme instead of dried, and had to leave out the bouillon (didn't have any). The flavor was great; I also used fresh green beans and carrots rather than frozen. There wasn't enough of the biscuit topping, though, and the consistency was thinner than I'd like. I did forget to add the cheese, so that might have something to do with the thinness. Anyway, I will use this recipe again and will probably double the topping, and I'll let it sit for 10 minutes before serving it to see if it thickens up a little.
Tweaks
-
This tasted really good. I added celery along with the onions, used fresh thyme instead of dried, and had to leave out the bouillon (didn't have any). The flavor was great; I also used fresh green beans and carrots rather than frozen. There wasn't enough of the biscuit topping, though, and the consistency was thinner than I'd like. I did forget to add the cheese, so that might have something to do with the thinness. Anyway, I will use this recipe again and will probably double the topping, and I'll let it sit for 10 minutes before serving it to see if it thickens up a little.
RECIPE SUBMITTED BY
Pamma Lamma
Canada