Creamy Chicken and Biscuits
Recipe: #5194
April 16, 2012
Categories: Casseroles, Chicken, Fathers Day, Game/Sports Day, Mothers Day, Potluck, Sunday Dinner, Oven Bake, No Eggs, Chicken Dinner, more
"This is one of my daughter's recipes which we made together when she was visiting after Easter."
Original is 5 servings
Ingredients
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- BUTTERMILK BISCUITS
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Nutritional
- Serving Size: 1 (343.7 g)
- Calories 585
- Total Fat - 32.8 g
- Saturated Fat - 13.5 g
- Cholesterol - 216.1 mg
- Sodium - 1592.6 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 2.1 g
- Sugars - 5.6 g
- Protein - 38.3 g
- Calcium - 694.8 mg
- Iron - 3.6 mg
- Vitamin C - 38 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Lightly spray an 11 x 7 casserole dish.
Step 3
Chop onion, leek and garlic.
Step 4
Heat butter in small non stick skillet over medium-high heat until melted.
Step 5
Stir in onion, leek, garlic, mushrooms and fresh rosemary sprigs; saute until tender; remove rosemary sprigs and discard.
Step 6
Combine onion mixture, chicken, soup, sour cream, milk, chopped rosemary, pimento and salt & pepper in a medium bowl and mix well.
Step 7
Spoon mixture into prepared casserole dish.
Step 8
Bake for 15 minutes; prepare biscuits.
Step 9
For biscuits: Combine flour, sugar, baking powder, cream of tartar, salt and baking soda in a medium bowl.
Step 10
Cut in Crisco until the size of peas.
Step 11
Add enough buttermilk to make a sticky dough; set aside until casserole comes out the oven.
Step 12
Remove casserole from oven and sprinkle baked layer with 1 cup of the cheese.
Step 13
Divide the biscuit dough into 6 portions and drop on top of cheese.
Step 14
Top with remaining cheese and sprinkle the basil evenly over top.
Step 15
Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer.
Tips
No special items needed.
8 Reviews
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