Chicken ‘n Biscuits

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I’ve been sitting on this recipe most of the summer, thinking it was too much of a “winter” meal to share now.  But, with school starting back up in most places already, it’s starting to feel a bit like fall, despite the still warm temps.  And with that, warm comfort foods like this are starting to come to mind.

This has been on the list of my favorite meals for several years now.  It’s pretty simple, yet has all the yummy goodness you crave in comfort food.  I try to keep cooked, shredded chicken ready & in my freezer, which makes putting this together really fast & easy.

The ratio of biscuit to filling in this dish is a bit heavier on the biscuit side for sure. {Yum!  Maybe not so great if you’re watching your carbs:).}  If you’d like a meatier meal, or even if you have a larger family to feed, I’d simply double the filling recipe & use a 9″x13″ baking dish.  Use the same amount of biscuit topping & you’d be all set!

Chicken ‘n Biscuits

2 c. cooked, shredded chicken

1 can cream of chicken soup {I like to use homemade, this is a really simple recipe}

1 can Organic Green Beans

1 c. shredded cheese

1/2 c. Mayonnaise

2 T butter, melted

1/4 c. seasoned bread crumbs

For the biscuit topping:

3 c. whole wheat pastry flour

4 1/2 t. baking powder

1 1/2 T sucanat

1/2 t. sea salt

3/4 c. butter, softened

1 egg

1 c. whole milk

Preheat oven to 375°.  Combine chicken, soup, beans, cheese & mayo in pan.  Heat on stovetop until heated through & cheese is melted.

Meanwhile, combine flour, baking powder, sucanat & salt for the biscuits.  Cut in butter with a pastry cutter or fork, mix until crumbly.  Add the egg & milk, stir until just combined.

Pour the chicken mixture into an 8″x11″ baking dish.  Using two spoons, scoop the biscuit dough on top, covering the whole dish.

Drizzle the melted butter over the top of the biscuits & sprinkle bread crumbs over top.

Bake for 30 minutes, or until biscuit top have just started to brown.


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