Chicken, Vegetables & Biscuits (Baked In A Sauce)
November 01, 2011
"A KC favorite! --- this is kind of like chicken pot pie only made with bone-in chicken! This is easy to make however there is a little extra prep work involved so you may want to make this when you have a little extra time and not in a rush, it makes wonderful Sunday or weekend dinner! I recommend using Pillsbury Grands biscuits and you may want to increase the biscuit amount to 1 1/2 rolls for 12 biscuits. To save time, you can prepare the soup mixture and refrigerate until ready to use omitting the flour/buttermilk mixture, when your ready to make the recipe, just heat on top of the stove and add in the flour mixture. Instead of biscuits you could place heaping mounds of mashed potatoes on the top, each is great I prefer the biscuits"
- Serving Size: 1 (794.2 g)
- Calories 1458.9
- Total Fat - 83.4 g
- Saturated Fat - 27 g
- Cholesterol - 305.9 mg
- Sodium - 3433.9 mg
- Total Carbohydrate - 103.2 g
- Dietary Fiber - 4.5 g
- Sugars - 8.3 g
- Protein - 75.9 g
- Calcium - 982.3 mg
- Iron - 6.5 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.7 mg
Preheat oven to 375 degrees F, set oven rack to lowest position, then grease a 13 x 9-inch baking dish. Prepare a large baking sheet to place under the baking dish while cooking, just in case there is any spills.
Lightly coat the chicken with flour.
In a saucepan melt the butter. Add chicken thighs, brown lightly on both sides, then transfer to prepared baking pan.
In a small bowl whisk the milk or buttermilk with flour until smooth; set aside.
To the same saucepan, (adding in more butter if needed), add in onions and celery; saute until soft. Add in sliced mushrooms, and corn or mixed veggies of your choice; cook stirring until mushrooms are softened (about 4 minutes).
In a large bowl, combine both cans of soup with garlic powder, black pepper, Parmesan cheese and mayonnaise. Add to saucepan, bring to a simmer stirring constantly, then simmer for about 10 minutes. Re-whisk the buttermilk/flour mixture then add to the simmering mixture, cook until bubbly and thickened (about 2 minutes). Mix in the shredded cheddar cheese; bring back to a light simmer and cook uncovered stirring frequently for about 5-7 minutes (the mixture will be thick but will thin slightly when baked).
Pour the soup mixture over the browned thighs (the dish will be quite full and it does bubbly up quite a lot so I recommend putting the baking dish onto a 15 x 10-inch baking sheet to catch any spills). Bake chicken (preheated oven) for 30 minutes.
In the meantime, separate the refrigerated Grands! biscuit dough into 8 biscuits.
After 30 minutes of baking time remove the pan from the oven, then arrange the biscuits over the hot mixture (they will not cover the casserole completely). Brush each biscuit with melted butter.
Sprinkle 1 cup (or more) shredded cheese around each of the biscuits. Place back in the oven and continue baking for about 25 minutes, or until the biscuits are baked and the casserole is bubbly.
Tips & Variations
No special items needed.