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Chicken 'n' Biscuits

 Chicken 'n' Biscuits
"This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits," explains Marilyn Minnick of Hillsboro, Indiana.
8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 2 teaspoons canola oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2-1/2 cups fat-free milk
  • 1 tablespoon Worcestershire sauce
  • 1 package (16 ounces) frozen mixed vegetables
  • 2 cups cubed cooked chicken
  • 2 tablespoons grated Parmesan cheese
  • BISCUITS:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup fat-free milk
  • 3 tablespoons canola oil
  • 1 tablespoon minced fresh parsley

Directions

  • In a large saucepan, saute onion in oil until tender. Stir in the
  • flour, basil, thyme and pepper until blended. Gradually stir in milk
  • and Worcestershire sauce until smooth. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Stir in the vegetables,

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Chicken 'n' Biscuits (continued)

Directions (continued)

  • chicken and cheese; reduce heat to low.
  • Meanwhile, in a large bowl, combine the flour, sugar, baking powder
  • and salt. In a small bowl, combine the milk, oil and parsley; stir
  • into dry ingredients just until combined.
  • Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop
  • biscuit batter by rounded tablespoonfuls onto chicken mixture.
  • Bake, uncovered, at 375° for 30-40 minutes or until biscuits are
  • lightly browned. Yield: 8 servings.
Nutritional Facts: One serving equals 246 calories, 8 g fat (0 saturated fat), 24 mg cholesterol, 284 mg sodium, 31 g carbohydrate, 0 fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 meat, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.