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Chicken 'n' Biscuit Bake

 Chicken 'n' Biscuit Bake
My mother used to make this dish years ago, and everyone in the family enjoyed it.
2 ServingsPrep: 1 hour Bake: 20 min.

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

Directions

  • 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°.
  • Remove chicken from broth; cool. When cool enough to handle, remove

2 of 2

Chicken 'n' Biscuit Bake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • On a floured surface, knead 8-10 times. Pat into a 1/2-in.-thick
  • square and cut into quarters. Arrange biscuits over sauce.
  • Bake, uncovered, at 450° for 17-20 minutes or until biscuits are
  • golden brown. Yield: 2 servings.
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.