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

Chicken 'n' Biscuit Bake Recipe

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5 1
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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 King Arthur Unbleached 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 King Arthur Unbleached 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(1)

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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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