Chicken, Vegetables & Biscuits (Baked In A Sauce)
Created by KittenCal on November 1, 2011
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #1858
Ingredients
- All-purpose flour (to coat the chicken thighs, about 1/3 cup should do it)
- Butter & oil (or how much you want to use for browning the chicken -- use both together)
- 2 pounds bone-in skin-on chicken thighs (8 to 10 thighs or just use how many you want without over crowding them in the baking dish)
- 1/3 cup buttermilk (or milk)
- 1 tablespoon all-purpose flour
- 1 medium yellow onion, chopped
- 2 ribs celery, diced
- 1 1/2 cups whole kernel corn (canned, well drained OR can use 2 cans or or use 1 1/2 cups of your choice frozen mixed vegetables, thawed)
- 115 grams fresh mushrooms, sliced (1 1/2 cups fresh, OR can use canned, well drained)
- 2 cans (10 3/4 ounce) condensed cream of chicken soup (undiluted, or can use 1 can each chicken and mushroom soup)
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups mayonnaise (Use Hellman's or Best Foods mayonnaise, do not use salad dressing!)
- 3 cups cheddar cheese, grated (divided)
- 1 can (16 ounce) Pillsbury Grands! refrigerated biscuits
- Melted butter (use as much as you like)
How to Make
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Step 1: 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.
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Step 2: Lightly coat the chicken with flour.
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Step 3: In a saucepan melt the butter. Add chicken thighs, brown lightly on both sides, then transfer to prepared baking pan.
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Step 4: In a small bowl whisk the milk or buttermilk with flour until smooth; set aside.
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Step 5: 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).
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Step 6: 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).
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Step 7: 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.
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Step 8: In the meantime, separate the refrigerated Grands! biscuit dough into 8 biscuits.
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Step 9: 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.
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Step 10: 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.
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Step 11: DELICIOUS!
Nutritional Facts
- 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