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Chicken and Biscuits

"This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits," explains Marilyn Minnick of Hillsboro, Indiana.
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    8 servings

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, 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.

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