Chicken 'n' Biscuit Bake Recipe
Chicken 'n' Biscuit Bake Recipe photo by Taste of Home

Chicken 'n' Biscuit Bake Recipe

Publisher Photo
My mother used to make this dish years ago, and everyone in the family enjoyed it.
TOTAL TIME: Prep: 1 hour Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 1 hour Bake: 20 min.
MAKES: 2 servings

Ingredients

  • 2 cups chicken broth
  • 1 pound bone-in chicken breast halves
  • 1 medium onion, chopped
  • 1 celery rib, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1 bay leaf
  • CREAM SAUCE:
  • 3 tablespoons plus 1-1/2 teaspoons butter, melted
  • 3 tablespoons plus 1-1/2 teaspoons all-purpose flour
  • Salt and pepper to taste
  • Dash ground mace
  • 1/3 cup 2% milk
  • 1/8 teaspoon Worcestershire sauce
  • BISCUITS:
  • 2/3 cup plus 1 tablespoon all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons shortening
  • 1/3 cup 2% milk

Nutritional Facts

1 serving (1 cup) equals 861 calories, 46 g fat (20 g saturated fat), 176 mg cholesterol, 2,868 mg sodium, 58 g carbohydrate, 3 g fiber, 52 g protein.

Directions

  1. In a large saucepan, combine the broth, chicken, onion, celery, salt and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until a meat thermometer reads 170°.
  2. Remove chicken from broth; cool. When cool enough to handle, remove skin and meat from bones. Discard skin and bones. Cut up meat. Strain broth. Reserve vegetables and 1 cup broth; discard bay leaf. (Discard or save remaining broth for another use.) Arrange chicken and vegetables in a greased 3-cup dish.
  3. For sauce, melt butter in a saucepan. Stir in the flour, salt, pepper and mace until smooth. Gradually add the milk, Worcestershire sauce and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.
  4. For biscuits, in a small bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in milk just until moistened.
  5. On a floured surface, knead 8-10 times. Pat into a 1/2-in.-thick square and cut into quarters. Arrange biscuits over sauce.
  6. Bake, uncovered, at 450° for 17-20 minutes or until biscuits are golden brown. Yield: 2 servings.
Originally published as Chicken 'n' Biscuit Bake in Cooking for One or Two Cookbook 2003, p154

Nutritional Facts

1 serving (1 cup) equals 861 calories, 46 g fat (20 g saturated fat), 176 mg cholesterol, 2,868 mg sodium, 58 g carbohydrate, 3 g fiber, 52 g protein.

Reviews for Chicken 'n' Biscuit Bake

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Oct. 4, 2011

"This dish is just one of those staples you gotta have. In place of mace I used nutmeg; also added dill weed to the cream mixture. Definitely a keeper!!"

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