Roasted chicken and biscuit casserole. Oh yes you must use frozen peas instead of canned big difference.. Casserole With Biscuits Recipes on Yummly Biscuit & Chicken Casserole, Old-fashioned Creamed Chicken And Biscuits, Easy Parmesan Chicken Chicken Casserole With Pasta, Tomato and BroccoliCrisco.

Meanwhile, melt butter in a large soup pot. This tasty chicken and biscuit casserole is an excellent dish for an everyday family supper. Separate the biscuits and arrange them over the hot chicken mixture. You can cook Roasted chicken and biscuit casserole using 20 ingredients and 13 steps. Here is how you cook it.

Ingredients of Roasted chicken and biscuit casserole

You need of Roasted chicken.
You need 1 package of bone-in skin-on chicken thighs 8-10 peices.
It's of Roasted chicken spice blend (see my recipe).
It's of Veggie mixture.
It's 1 cup of celery chopped.
You need 1 cup of carrots chopped.
It's 1 tsp of thyme.
You need 1/8 tsp of white pepper.
You need 1 tsp of granulated garlic.
Prepare 1 tsp of Montreal seasoning.
It's 1 tsp of Organic No-Salt seasoning Costco's brand.
You need of Sauce.
Prepare 1 cup of goats milk.
It's 1/4 cup of white rice flour.
You need 2 cans of low sodium chicken broth.
It's 2 tbsp of cornstarch.
It's 1/4 cup of water.
Prepare 1/2 cup of frozen peas.
It's of Drop biscuits.
You need of Your favorite GF or regular drop biscuit recipe.

Brush the biscuits with the melted margarine or butter and then sprinkle some of the seasoned breadcrumbs over each biscuit. This ultra-homey casserole gets the bulk of its substance from tender pieces of shredded chicken breast. Rather than peeling and chopping fresh veggies, your prep time returns far more value in mixing up the biscuit dough, shredding the chicken, and mincing those vibrant fresh herbs to finish. This Chicken and Biscuit Casserole is made from scratch with easy whole-grain buttermilk drop biscuits.

Roasted chicken and biscuit casserole step by step

Pre heat oven to 385°.
Cover all sides of each piece of chicken with the spice blend, put in a greased baking dish and bake for an hour and a half covered with foil..
In a large pot sweat the celery and carrots with the remaining dry spices..
When the chicken is done place the thighs into a mixing bowl and let cool. Set the baking dish aside and let stand to let to cool so the fat separates and rises to the top of the juices..
Prepare the biscuit dough..
When all is cooled remove the skin and bones from the chicken and lightly shred. Leave the peices on the larger side, at least twice the size you would do for a shredded bbq sandwich. Also at this point use a spoon to skim the congealed fat out of the baking dish..
Pour the chicken juices from the baking dish into the pot with the celery and carrots. Spread the chicken out in an even layer in the baking dish along with any juices in the bottom of the bowl..
Bring the veggies and juices to a simmer then add the white rice flour..
Slowly stir in the goats milk and chicken broth. Allow to bubble and thicken. If the consistency isn't as thick as you would like make a cornstarch slurry and stir in and allow to simmer until raw taste is gone and the sauce thickens. I had to do this step..
Stir the frozen peas into the sauce..
Pour mix into the baking dish over top the chicken and smooth to an even layer..
Use a scoop to evenly drop the biscuit dough over the top..
Place the baking dish on a baking sheet and bake uncovered for about and hour... this is all based on how your oven cooks. You're looking for a good color on the biscuits, the sauce bubbling and the underside of the biscuits to not be raw..

Today I have the best Chicken and Biscuit Casserole made from scratch to share with you. I also have instructions for how to make it with chicken or left-over turkey. Chicken and Biscuit Casserole, a dish so delicious and comforting you'll crave it the next day for breakfast! This Chicken and Biscuit Recipe will surely cure whatever ails you…even if that's just a case of cabin fever! There's nothing more comforting than a classic chicken.