Creamy Chicken and Biscuits
April 16, 2012
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Poultry, Chicken, Budget-Friendly, Cooking With Condensed Soup, Easy/Beginner Cooking, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, No Eggs, Cooked Chicken or Beef, Make it from scratch, Cooked Chicken more
"This is one of my daughter's recipes which we made together when she was visiting after Easter."
- BUTTERMILK BISCUITS
- Serving Size: 1 (442.7 g)
- Calories 824.8
- Total Fat - 46.7 g
- Saturated Fat - 20 g
- Cholesterol - 449.3 mg
- Sodium - 2229.7 mg
- Total Carbohydrate - 38.1 g
- Dietary Fiber - 1.4 g
- Sugars - 4.9 g
- Protein - 62.4 g
- Calcium - 947.1 mg
- Iron - 5 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.2 mg
Preheat oven to 350F.
Lightly spray an 11 x 7 casserole dish.
Chop onion, leek and garlic.
Heat butter in small non stick skillet over medium-high heat until melted.
Stir in onion, leek, garlic, mushrooms and fresh rosemary sprigs; saute until tender; remove rosemary sprigs and discard.
Combine onion mixture, chicken, soup, sour cream, milk, chopped rosemary, pimento and salt & pepper in a medium bowl and mix well.
Spoon mixture into prepared casserole dish.
Bake for 15 minutes; prepare biscuits.
For biscuits: Combine flour, sugar, baking powder, cream of tartar, salt and baking soda in a medium bowl.
Cut in Crisco until the size of peas.
Add enough buttermilk to make a sticky dough; set aside until casserole comes out the oven.
Remove casserole from oven and sprinkle baked layer with 1 cup of the cheese.
Divide the biscuit dough into 6 portions and drop on top of cheese.
Top with remaining cheese and sprinkle the basil evenly over top.
Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer.
Tips & Variations
No special items needed.