Chicken ‘n’ Biscuits Recipe
At some point in our life we all have had unusual experiences with casseroles; good, bad and weird may be. Here is another version of casseroles. This recipe will definitely encourage you to experience the enhancing flavor of creamy liquids or you might feel.. well.. You decide. A short cut version also included at the end of the recipe for the people with busy lives. Give it a try.
2 large boneless, skinless chicken breasts
1 can cream of chicken soup
1 ½ cups chicken broth(homemade or low sodium preferred)
Salt to your taste
½ teaspoon Garlic powder
1 teaspoon freshly ground black pepper
5 frozen biscuits
1 large onion(chopped)
2 medium sized carrots(cut into 1 inch pieces)
2 celery stalks(thinly sliced)
½ cup frozen peas
2 tablespoons olive oil
Clean the chicken breasts under running water; use a paper towel to pat dry the chicken.
Put the chicken breasts in a pot on a stovetop over medium to high flame. Pour chicken broth into the pot; let the chicken completely covered by broth. Add salt and ½ teaspoon of pepper to it.
Once broth starts boiling reduce the flame to simmer; poach the chicken in the broth for about 15 minutes. Transfer the chicken to a plate; to make shredding process easy give it 10 minutes to cool down. Reserve the broth for further use. Use a fork to shred the chicken; or your hands will work fine too.
Sauté the chopped onions, sliced scallions, carrots and frozen peas in 2 tablespoons olive oil in a large skillet. Add ½ teaspoon Garlic powder, remaining ½ teaspoon pepper and salt to the vegetables. Stir it well for 5 minutes until the onion becomes fragrant and translucent.
Pour 1 cup of reserved broth in which chicken was poached; bring it to a boil. While stirring slowly add 1 can of cream chicken soup to the mix over low heat until it combines well with the broth. Now add the shredded chicken to the soup. Stir once.
Top the chicken mixture with frozen biscuits.
Cover the skillet with a lid and cook it over a low heat for 10 minutes. Off heat and decorate it with a teaspoon full of fresh herbs; may be parsley or basil leaves. With inviting colors and appetizing aromas this dish will definitely serve its purpose as a perfect meal for the monsoons.
Shortcut Chicken ‘n’ Biscuits Recipe:
In a skillet add 1 cup cooked & chopped chicken, 1 can cream of chicken soup, ¾ cup water, 1 full packet of frozen vegetables, ½ teaspoon garlic powder, salt(check note) and ½ teaspoon pepper; mix all the ingredients and top it with 5 frozen biscuits. Cover the skillet with a lid; Let it cook for 20 minutes on a stovetop over medium to high flame. Remove from the stove when it’s done. Use fresh herbs to decorate it. There you go. Serve it hot with salads.
Notes & Tips:
If you use rotisserie chicken, careful when you add salt to the mix as this store bought chicken comes with a lot of salt.
Leftover chicken or turkey can be used instead of fresh chicken. Skip the poaching if you are using leftovers.
Add as many vegetables as you like to make it more appealing.