Creamy Chicken and Biscuits

Creamy Chicken and Biscuits is a main course that serves 6. One serving contains 403 calories, 28g of protein, and 27g of fat. For $1.37 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1061 person have made this recipe and would make it again. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes approximately 50 minutes. If you have chicken broth, sour cream, buttermilk, and a few other ingredients on hand, you can make it. With a spoonacular score of 74%, this dish is solid. Users who liked this recipe also liked Slow-cooker Creamy Chicken With Biscuits, Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits, and Creamy Pumpkin-Filled Biscuits.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F. Grease a 2-quart casserole dish; set aside.In a large skillet, melt 1 tablespoon of the butter. Add in the onion, carrot and celery and cook until the vegetables are starting to soften. Remove from skillet to a bowl.In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth and the milk. Season to taste with salt and pepper. Cook until thickened. Remove from heat and stir in the sour cream, pimientos and chicken. Pour into the prepared baking dish. Sprinkle with 3/4 cup of the shredded cheddar cheese. Place in the oven and bake for 15 minutes.Meanwhile, in a large bowl, combine the flour, baking powder, sugar, salt and baking soda. Cut in the butter with a pastry cutter. Stir in the buttermilk. The mixture will be very sticky. Using a spoon or an ice cream scoop, make 9 balls out of the mixture, dropping each into the flour and coating the outside.When the chicken gravy is done cooking, remove it from the oven and increase the oven temperature to 450F. Drop the biscuits on top. Brush the tops of the biscuits with the melted butter, then sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.Return to the oven and cook until the biscuits are cooked through, 15-20 minutes.------------------Source: Taste and TellBiscuit recipe adapted from Cooks Illustrated

 

Step by step:

1. Preheat the oven to 350F. Grease a 2-quart casserole dish; set aside.In a large skillet, melt 1 tablespoon of the butter.

2. Add in the onion, carrot and celery and cook until the vegetables are starting to soften.

3. Remove from skillet to a bowl.In the same skillet, melt the remaining 2 tablespoons of butter.

4. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth and the milk. Season to taste with salt and pepper. Cook until thickened.

5. Remove from heat and stir in the sour cream, pimientos and chicken.

6. Pour into the prepared baking dish. Sprinkle with 3/4 cup of the shredded cheddar cheese.

7. Place in the oven and bake for 15 minutes.Meanwhile, in a large bowl, combine the flour, baking powder, sugar, salt and baking soda.

8. Cut in the butter with a pastry cutter. Stir in the buttermilk. The mixture will be very sticky. Using a spoon or an ice cream scoop, make 9 balls out of the mixture, dropping each into the flour and coating the outside.When the chicken gravy is done cooking, remove it from the oven and increase the oven temperature to 450F. Drop the biscuits on top.

9. Brush the tops of the biscuits with the melted butter, then sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.Return to the oven and cook until the biscuits are cooked through, 15-20 minutes.------------------Source: Taste and Tell

10. Biscuit recipe adapted from Cooks Illustrated

Nutrition Information:

covered percent of daily need