SOUTHERN STYLE CHICKEN BISCUIT CALORIES RECIPES

Name: Savory Southern Chicken and Biscuits
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 casserole, 4-6 serving(s)
Ingredients: 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1-inch pieces; 1 medium potato, cut into 1-inch pieces; 1 medium yellow onion, cut into 1-inch pieces; 8 ounces fresh mushrooms, quartered; 1 cup fresh baby carrots; 1 cup celery, chopped; 1 (14 1/2 ounce) can chicken broth; 3 garlic cloves, minced; 1 teaspoon dried rosemary leaves; 1 teaspoon salt; 1 teaspoon black pepper; 3 tablespoons cornstarch; 1/2 cup cold water; 1 cup frozen peas, thawed; 1 (4 ounce) jar pimientos, sliced & drained; 19 3/4 ounces bob evans frozen buttermilk biscuits

SAVORY SOUTHERN CHICKEN AND BISCUITS RECIPE - FOOD.COM

Savory Southern Chicken and Biscuits Recipe - Food.com image

Chicken & Biscuits is a traditional southern comfort food. From the Southern Cooking cookbook. For my Chef #491835.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 medium potato, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
8 ounces fresh mushrooms, quartered
1 cup fresh baby carrots
1 cup celery, chopped
1 (14 1/2 ounce) can chicken broth
3 garlic cloves, minced
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons cornstarch
1/2 cup cold water
1 cup frozen peas, thawed
1 (4 ounce) jar pimientos, sliced & drained
19 3/4 ounces bob evans frozen buttermilk biscuits

Steps:

Preheat oven to 375°F.
Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
Bring to a boil over high heat.
Reduce heat to low and simmer, uncovered, 5 minutes.
Stir in cornstarch mixture; cook 2 minutes.
Stir in peas and pimientos; return to a boil.
Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
Bake 30 to 35 minutes or until biscuits are golden brown.
Refrigerate leftovers.

Nutrition Facts : Calories 742.7, FatContent 25.6, SaturatedFatContent 6.8, CholesterolContent 94.4, SodiumContent 2512.1, CarbohydrateContent 88.5, FiberContent 5.6, SugarContent 7.7, ProteinContent 40.1

CHICKEN-AND-BISCUIT COBBLER RECIPE | SOUTHERN LIVING

Chicken-and-Biscuit Cobbler Recipe | Southern Living image

This savory biscuit-topped cobbler is the most comforting dinner you'll serve this holiday season.

Provided by Southern Living

Total Time 1 hours 45 minutes

Yield Serves 8

Number Of Ingredients 23

Ingredients

3 tablespoons butter
1 cup sliced carrots
1 medium onion, chopped
2 (8-oz.) packages fresh mushrooms, quartered
2 garlic cloves, minced
½ cup dry white wine
? cup all-purpose flour
3 cups reduced-sodium chicken broth
¾ cup whipping cream
1 tablespoon white wine vinegar
3 tablespoons sliced chives
3 tablespoons chopped parsley
2 teaspoons chopped rosemary
2 teaspoons chopped thyme leaves
8 cups shredded cooked chicken
Kosher salt
Freshly ground black pepper
2?½ cups self-rising flour
½ teaspoon sugar
1?¼ cups chilled buttermilk
½ cup butter, melted
½ cup chopped cooked bacon (about 5 thick bacon slices)
Garnishes: chopped fresh chives and parsley

Steps:

Preheat oven to 400°F. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with ? cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.
Whisk together 2 ½ cups self-rising flour and ½ tsp. sugar in a medium bowl. Stir together buttermilk and ½ cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.
Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level ¼ cupfuls, ½ inch apart, onto chicken mixture.
Bake at 400°F for 30 to 35 minutes or until browned and bubbly.

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