Chicken & Biscuit Bake | Sugar for Breakfast: Chicken & Biscuit Bake

Sunday, June 24, 2012

Chicken & Biscuit Bake

I love chicken. It is very versatile to cook with and you can make great comfort food with it. Mmmm...comfort food!!
This is one of those dishes for sure. The recipe is from and it is wonderful!
I never thought of using self-rising flour to make a biscuit quickly and it totally works.
I was worried Channa wouldn't like it since he isn't as much of a comfort food person as I am, but I'm slowly turning him with recipes like this!
It came together easily and the hardest part was just boiling the chicken and shredding it. (Which you could supplement a rotisserie chicken for this)
The biscuit has awesome flavor and I even had a second serving, which I normally don't do.

Chicken & Biscuit Bake

4 boneless, skinless chicken breasts
1/2 cup butter (1 stick)
1 can cream of celery soup
1/2 cup sour cream
1 can (10.5oz size) chicken broth
3/4 tsp thyme
1 1/2 cups self-rising flour (must use)
1 1/2 cups milk
salt and pepper to taste

Preheat oven to 375°

Boil chicken in a large stockpot for 30-40 minutes; until tender.
Remove from water and let cool.
Meanwhile in a mixing bowl combine celery soup, sour cream, thyme and 2 cups of the chicken broth, reserving the rest in the can for later.
Shred chicken.
Melt the stick of butter and pour over the bottom of a 3qt baking dish.
Spread shredded chicken evenly over the butter.
Sprinkle with salt and pepper to taste.
Pour the soup mixture over the chicken evenly.
In the bowl you used, or a different one, combine the self-rising flour and the milk. 
Mix well. It becomes stiff.
Drop over the chicken and bakes up well and evenly.
Bake in oven for 45 minutes or until golden brown.
Remove from oven, pour remaining chicken broth over the biscuit, let set a few minutes and serve!

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