Recipes

Chicken and Biscuit Casserole – THS

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This recipe for Rooster and Biscuit Casserole is a spin on one I’ve been making for family and friends since I had my first kitchen in school. Again in these days—we referred to as it “Horny Casserole,” as a result of it’s the right steadiness between a vegetable-heavy meal and an indulgent splurge. I’m nonetheless making this casserole right this moment as a result of it’s endlessly versatile—a real “all the things however the kitchen sink” type of meal—and all the time satisfying.

Overhead view of cooked chicken and biscuit casserole with a serving spoon

Can I substitute…all the things

Sure, you’ll be able to substitute nearly each ingredient on this recipe! That’s why this casserole is an absolute stunner! It may be made on the drop of a hat with no matter you occur to have readily available. For example:

  • Floor rooster: Sub it for floor turkey, pork or beef.
  • Greens: Use no matter you may have within the crisper or freezer. (You simply need about 4 cups of chopped greens, complete.)
  • Seasonings: You should utilize any of your favourite herbs, spices, or seasoning blends.
  • Cheese: Strive parmesan or pecorino, white cheddar, asiago – and even with out cheese!

Do I’ve to make the biscuits from scratch? 

Nope! You don’t must make the biscuits from scratch! You should purchase a boxed combine and add the cheese to the dry components earlier than following the package deal directions for advised bake occasions and temperatures. Or, make it even simpler, and high it with canned biscuits straight from the tube! 

Do I actually need to make use of buttermilk?

Nope! Buttermilk isn’t mandatory. Any dairy merchandise like heavy cream, half & half, or entire milk will work, too! You may also make an exquisite buttermilk substitute by stirring ¼ tsp lemon juice into ½ cup of milk or cream and let it sit for 1-2 minutes. (And like magic, you may have buttermilk!) 

For those who don’t need to purchase buttermilk only for this recipe, you should use the leftovers to make Soda Bread or Blueberry Buttermilk Espresso Cake. Or freeze the leftover buttermilk to make use of later!

Can I make rooster and biscuit casserole in a single pot or pan? 

Completely! This casserole might be baked proper in the identical skillet you used on the stovetop–IF that skillet is oven-safe at excessive temperatures. (No plastic handles, individuals!) Forged iron or chrome steel skillets are each nice choices.

Cooked chicken and biscuit casserole in a serving bowl with a spoon.

Rooster and Biscuit Casserole

This Rooster and Biscuit Casserole is cozy, comforting, tremendous versatile, and scrumptious sufficient to grow to be a household favourite dinner.

Creator: Marion – THS

Cooked chicken and biscuit casserole in a casserole dish with a serving spoon.

Casserole Base

  • 4 Tbsp salted butter, divided ($0.60)
  • 1 lb. floor rooster ($4.49)
  • 1/2 tsp pink pepper flakes ($0.05)
  • 1 tsp rubbed sage ($0.10)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp black pepper ($0.02)
  • 1 yellow onion, diced ($0.37)
  • 2 cloves garlic, minced ($0.16)
  • 3 carrots, sliced ($0.19)
  • 3 stalks celery, sliced ($0.48)
  • 1 cup frozen corn ($0.47)
  • 2 Tbsp all-purpose flour ($0.02)
  • 1 1/2 cups rooster broth* ($0.18)

Biscuit Topping

  • 3 Tbsp salted butter, divided ($0.45)
  • 1/2 cup buttermilk ($0.32)
  • 2/3 cup all-purpose flour ($0.12)
  • 1 tsp baking powder ($0.04)
  • 1/2 tsp salt ($0.02)
  • 1/2 tsp granulated sugar ($0.01)
  • 1/4 tsp black pepper ($0.02)
  • 1/2 cup shredded cheddar cheese ($0.62)

Casserole Base

  • Cube the onion, carrots, and celery. Mince the garlic, and set the greens apart.

  • Add 1 Tbsp of butter to a deep-sided skillet and soften over medium warmth. Add the bottom rooster to the skillet and season with salt, pepper, pink pepper flakes, and sage.

  • Let the rooster cook dinner, stirring solely often to permit time for the rooster to brown. As soon as totally cooked, take away the rooster from the skillet with a slotted spoon, leaving the additional fats within the pan. If no fats stays, add a further 1 Tbsp of butter.

  • After eradicating the rooster from the skillet, add the diced onion to the skillet. Saute till the onions are translucent. Add chopped carrots, celery, corn, garlic, pink pepper flakes, rubbed sage, and a pinch of salt and pepper. Saute the greens for about 5 minutes till the carrots are barely smooth.

  • Break the rooster into smaller items and add again to the skillet and stir to mix.

  • Add 2 Tbsp of butter and 2 Tbsp of flour to the skillet. Stir and cook dinner this combination for about 2 minutes, persevering with to stir till the butter has melted and the flour is coating the greens.

  • Stir within the rooster broth, ensuring to dissolve all the flour and browned bits off the underside of the skillet. Convey the broth to a simmer, at which level the broth will thicken barely. Style the combination and alter seasonings if mandatory.

  • Take away the skillet from warmth and switch the combination to a casserole dish. Put aside.

Biscuit Topping

  • Preheat the oven to 425°F.

  • Add the flour, baking powder, salt, pepper, and sugar to a medium bowl and whisk to mix. Sprinkle grated cheese into dry components and toss to coat.

  • Soften 2 Tbsp of butter and stir it into the buttermilk. (It’s okay if the combination curdles.) Fold the buttermilk combination into the dry components till simply mixed.

  • Drop dollops of the biscuit combination evenly across the high of the casserole.

  • Minimize 1 Tbsp of chilled butter into very small items and sprinkle over the biscuits.

  • Bake the casserole for about 25 minutes or till the biscuits are golden brown.

See how we calculate recipe prices right here.

*We use Higher Than Bouillon to make our broth. If utilizing a low-sodium broth chances are you’ll want so as to add extra salt to the casserole base for style.

Serving: 1servingEnergy: 391kcalCarbohydrates: 27gProtein: 20gFats: 24gSodium: 709mgFiber: 3g

Close up image of baked chicken and biscuit casserole

Easy methods to Make Rooster and biscuit casserole – Step by Step Images

Overhead view of ground chicken browning in a deep-sided skillet.

Add 1 Tbsp of butter to a skillet and soften over medium warmth. Add 1 lb. of floor rooster to the skillet and season it with 1/2 tsp pink pepper flakes, 1 tsp. rubbed sage, and a pinch of salt and pepper. Prepare dinner the rooster, stirring often, till brown. Take away the cooked rooster from the skillet with a slotted spoon, leaving the additional fats behind.

Overhead of diced onion, minced garlic, sliced carrots, celery and frozen uncooked in a skillet.
If there isn’t any further fats left when you take away the rooster from the skillet, soften a further 1 Tbsp of butter within the skillet. Add the diced yellow onions to the skillet and saute till they’re translucent (2-3 minutes). Add 3 sliced carrots, 3 sliced celery stalks, 1 cup of frozen corn, and a couple of minced garlic cloves, and season with one other pinch of salt and pepper. Saute the greens till the carrots are barely smooth (about 5 minutes).
Overhead view of cooking chicken and biscuit casserole base with butter and flour on top.

Break the bottom rooster into smaller items, add again to the skillet, and stir to mix. Add 2 Tbsp of butter and a couple of Tbsp of flour to the skillet and stir. Proceed to stir and cook dinner till all of the butter has melted and the flour coats the greens (about 2 minutes).

Overhead view of cook pouring chicken broth into chicken and biscuit casserole base cooking in a skillet.

Stir in 1½ cups of rooster broth, ensuring to dissolve all the flour and browned bits off the underside of the skillet.

Overhead view of the finished chicken and biscuit casserole base with a serving spoon to show that the broth reduced but is still slightly soupy.

Convey the broth as much as a simmer so it has an opportunity to thicken barely (about 10 minutes). It’ll nonetheless be barely soupy! Style the combination and alter seasonings if mandatory.

Overhead view of dry ingredients to make cheddar biscuits with cheese coated in the flour.
Preheat the oven to 425°F. In a medium bowl, mix 2/3 cup of all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp granulated sugar, and 1/4 tsp black pepper. Whisk to mix. Sprinkle in 1/2 cup grated cheese and toss to coat.
Overhead shot of cook pouring melted butter into a glass measuring cup containing some buttermilk.

Soften 2 Tbsp of butter and stir it right into a 1/2 cup of buttermilk. (It’s okay if the combination curdles.)

Cook pours mixed buttermilk and melted butter into a while bowl with dry ingredients to make cheddar biscuits.

Fold the buttermilk combination into the dry components.

Overhead view of raw cheddar drop biscuit dough with a red spatula.

Stir till simply mixed, taking care to not overwork the combination.

Overhead view of cooked chicken and biscuit casserole base in a white casserole dish with uncooked cheddar biscuits dropped on top. There are tiny pieces of butter on top of each biscuit.
Drop dollops of biscuit combination evenly across the high of the casserole. Minimize 1 tablespoon of chilled butter into very small items and on high of the biscuits.
Overhead view of baked chicken and biscuit casserole in a white casserole dish that's ready to be served.
Bake the casserole for about 25 minutes or till the biscuits are golden brown.
Side view of cooked chicken and biscuit casserole in a white casserole dish.
“Properly, butter my butt and name me a biscuit” — that appears scrumptious!

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