When I think of classic comfort food, chicken and biscuits always dances into my mind. It conjures up cozy memories of family dinners and lazy Sunday afternoons. But let’s be honest: it’s not just about the chicken and biscuits.
It’s also about what you can pair with this hearty dish. You could go with a simple side salad for some crunch, or maybe a vibrant vegetable medley. Even a light fruit salad would provide a refreshing contrast! The options are endless, and that’s the beauty of cooking.
Now, let’s dive into why this chicken and biscuits recipe is a total winner for your next meal. Imagine juicy, tender chicken mingling with buttery biscuits. This recipe isn’t just tasty; it’s accessible and doesn’t require a master chef to conquer. Picture me standing in my kitchen, channeling my internal culinary expert while I whip up this dish. I’m excited to share how I use these ingredients, each one handpicked for flavor and texture.
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Why This Recipe Works for You
This chicken and biscuits recipe strikes a perfect balance between comfort and ease. You can sync it up with your busy lifestyle, making it ideal for weeknight dinners or special occasions. Moreover, it utilizes ingredients that are often staples in your kitchen. Plus, it invites experimentation. You can swap in different veggies or even adjust the seasonings to fit your tastes.
Now, I’m not claiming to be the next Julia Child, but I’ve had my fair share of chicken and biscuit experiments. Each time, I learn something new about flavor combinations and cooking techniques. I’ve tested this recipe so many times, and it’s a guaranteed crowd-pleaser every single time.
So, are you ready to make some magic happen? Let me walk you through the fabulous ingredients we’ll use!
Ingredients
Here’s what you need for this delightful dish:
- 1 ½ teaspoons garlic powder: It infuses a savory note without overwhelming the palette.
- 1 batch Easy Drop Biscuits dough, unbaked: This forms the glorious topping that melds with the other ingredients.
- 1 (16-ounce) bag frozen mixed veggies: I used a blend of carrots, peas, and green beans for color and nutrition.
- 2 cups cooked, shredded boneless skinless chicken breasts: Tender, juicy chicken forms the base of this dish.
- ¼ cup plain all-purpose flour: This thickens the chicken mixture and adds some body.
- ½ teaspoon smoked paprika: It introduces a gentle smoky undertone that can make your taste buds sing.
- 1 tablespoon fresh thyme, chopped: Fresh herbs elevate any dish, and thyme adds a wonderful essence.
- ½ teaspoon kosher salt: A crucial element for seasoning without being overpowering.
- 1 teaspoon onion powder: This adds a bit of depth to the overall flavor profile.
- 8 ounces sliced baby bella mushrooms: These mushrooms provide an earthy quality and texture.
- 1 ½ tablespoons extra virgin olive oil: It’s buttery and rich, serving as a base for sautéing.
- 2 ½ cups milk: I used nonfat milk, but you can adjust based on what you have on hand.
- ¾ teaspoon freshly ground black pepper: This rounds out the flavors wonderfully.
Now that we’ve got our essential ingredients lined up, it’s time to dive into the cooking process!
How to Make Chicken and Biscuits
Step 1: Prepare the Chicken Mixture
First off, we’re going to get that chicken ready. I typically start by shredding some cooked boneless, skinless chicken breasts. You can use leftovers or throw a couple of breasts in the slow cooker with a bit of seasoning to cook all day. This gives you an easy protein to work with.
In a large skillet over medium heat, add 1 ½ tablespoons of extra virgin olive oil and toss in the sliced baby bella mushrooms. Sauté them until they’re nicely browned. This should take about five minutes—your kitchen will start to smell fantastic!
Next, add the frozen mixed veggies. Don’t worry about thawing them; just pop them straight into the skillet. Stir everything together and let it cook for about 3-4 minutes until the veggies are warmed through. Now sprinkle in your garlic powder, onion powder, smoked paprika, salt, pepper, and chopped thyme. Stir well to evenly coat everything.
Step 2: Create the Sauce
Once the vegetables are cooked, it’s time to thicken things up a bit! Sprinkle ¼ cup of flour over the skillet and stir continuously for about 1-2 minutes. This helps cook out the raw flour taste and gives it a nice texture.
Next, gradually add the milk, stirring constantly to prevent lumps from forming. I usually opt for nonfat milk, which works just as well as higher-fat options. Stir until the mixture starts to bubble and thicken—this should take around 4-5 minutes.
After you’ve created this creamy goodness, fold in the shredded chicken. Let it simmer on low for a few minutes to mingle everything together.
Step 3: Assemble and Bake
Now comes the fun part—assembling our dish! Preheat your oven to 425°F (220°C). Pour the chicken mixture into a greased 9×13 inch baking dish.
Now it’s time for the star of the show: the drop biscuits. Use a spoon or your hands to dollop unbaked biscuit dough over the chicken mix. There’s no need to be perfect; in fact, the more rustic-looking the biscuits, the better!
Step 4: Bake to Perfection
Slide the baking dish into the preheated oven. Allow it to bake for about 20 to 25 minutes, or until the biscuits are golden brown. You’ll know it’s ready when the smell fills your kitchen—trust me, it’s heavenly!
Nutrition Information
Recipe Notes
- Garlic Powder: This ingredient adds flavor without the need to chop fresh garlic, making it a convenient option.
- Drop Biscuits: Using a quick biscuit dough makes this dish come together in no time. Feel free to make it from scratch or use a reliable store-bought version.
- Mixed Veggies: Feel free to use any frozen mix you like. I find that blends with carrots, peas, and green beans provide a great color contrast.
- Chicken Breasts: You can also use rotisserie chicken for added convenience. It saves time and tastes just as great!
- Smoked Paprika: If you prefer a sweeter flavor, you can substitute with regular paprika instead.
- Thyme: Fresh thyme is wonderful, but if you only have dried, that works too—just use about a third of the amount called for fresh.
Recipe Variations
Want to mix things up? Here are a few ideas:
- Swap the Protein: Use turkey, tofu, or even a plant-based chicken substitute!
- Add Some Spice: Throw in a pinch of red pepper flakes for heat.
- Change the Veggies: Zucchini, corn, or bell peppers can add variety.
- Cheesy Goodness: Mix in a cup of shredded cheese into your chicken sauce for a creamy twist.
- Herbs Galore: Basil or parsley can be a great alternative to thyme.
- Low-Carb Version: Substitute with cauliflower rice in place of traditional chicken and biscuits.
Chicken and Biscuits
Ingredients
Equipment
Method
- First off, we’re going to get that chicken ready. I typically start by shredding some cooked boneless, skinless chicken breasts. You can use leftovers or throw a couple of breasts in the slow cooker with a bit of seasoning to cook all day. This gives you an easy protein to work with.
- In a large skillet over medium heat, add 1 ½ tablespoons of extra virgin olive oil and toss in the sliced baby bella mushrooms. Sauté them until they’re nicely browned. This should take about five minutes—your kitchen will start to smell fantastic!
- Next, add the frozen mixed veggies. Don’t worry about thawing them; just pop them straight into the skillet. Stir everything together and let it cook for about 3-4 minutes until the veggies are warmed through. Now sprinkle in your garlic powder, onion powder, smoked paprika, salt, pepper, and chopped thyme. Stir well to evenly coat everything.
- Once the vegetables are cooked, it’s time to thicken things up a bit! Sprinkle ¼ cup of flour over the skillet and stir continuously for about 1-2 minutes. This helps cook out the raw flour taste and gives it a nice texture.
- Next, gradually add the milk, stirring constantly to prevent lumps from forming. I usually opt for nonfat milk, which works just as well as higher-fat options. Stir until the mixture starts to bubble and thicken—this should take around 4-5 minutes.
- After you’ve created this creamy goodness, fold in the shredded chicken. Let it simmer on low for a few minutes to mingle everything together.
- Now comes the fun part—assembling our dish! Preheat your oven to 425°F (220°C). Pour the chicken mixture into a greased 9×13 inch baking dish.
- Now it’s time for the star of the show: the drop biscuits. Use a spoon or your hands to dollop unbaked biscuit dough over the chicken mix. There’s no need to be perfect; in fact, the more rustic-looking the biscuits, the better!
- Slide the baking dish into the preheated oven. Allow it to bake for about 20 to 25 minutes, or until the biscuits are golden brown. You’ll know it’s ready when the smell fills your kitchen—trust me, it’s heavenly!
Nutrition
Notes
- Garlic Powder: This ingredient adds flavor without the need to chop fresh garlic, making it a convenient option.
- Drop Biscuits: Using a quick biscuit dough makes this dish come together in no time. Feel free to make it from scratch or use a reliable store-bought version.
- Mixed Veggies: Feel free to use any frozen mix you like. I find that blends with carrots, peas, and green beans provide a great color contrast.
- Chicken Breasts: You can also use rotisserie chicken for added convenience. It saves time and tastes just as great!
- Smoked Paprika: If you prefer a sweeter flavor, you can substitute with regular paprika instead.
- Thyme: Fresh thyme is wonderful, but if you only have dried, that works too—just use about a third of the amount called for fresh.
Tried this recipe?
Let us know how it was!FAQs
Can I prepare this dish ahead of time?
Absolutely! You can assemble the chicken mixture and biscuit dough, cover it, and refrigerate it for up to two days before baking. Just add a few extra minutes to the baking time.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to three days. To reheat, pop it in the microwave or re-bake in the oven.
Can I freeze chicken and biscuits?
Yes, you can freeze the unbaked casserole. Just thaw overnight in the refrigerator before baking or bake from frozen, allowing extra time in the oven.
Can I make this dairy-free?
Sure! Use dairy-free milk and a dairy-free biscuit recipe, and you’ll have a delightful dairy-free version.
What if I don’t have chicken?
Feel free to swap it out for any protein like chickpeas, lentils, or mushrooms for a tasty vegetarian alternative.
What might I serve as a side dish?
A fresh garden salad, roasted potatoes, or some tangy pickles can complement this dish beautifully.
In conclusion, chicken and biscuits are more than just a dish; they are a cherished part of culinary history that brings comfort and joy with each bite. The method I’ve outlined is user-friendly and adaptable to suit your tastes. Embrace the process, get your hands a little messy, and enjoy the time spent in the kitchen. After all, cooking is not just about the end result but the journey and love you pour into each meal. So go ahead, whip up this recipe, and gather your loved ones around the table. It’s time for some delicious chicken and biscuits!