You’ll be adding this to the casserole undrained! Diced Tomatoes – 1 can of diced tomatoes is all you need.You can chop it into bite-size pieces if you prefer. Grab a rotisserie chicken at the grocery store, remove the skin and cut the meat from it. Shredded Rotisserie chicken – This one is simple. We do suggest jumbo since they are bigger and fill the casserole up better. Canned Biscuits – We use Pillsbury grand buttermilk biscuits but any brand will work.Perfect for a Sunday dinner or as a nice weeknight meal. In under an hour you could be serving this tasty chicken dish. Sprinkle the finished chicken and drop biscuits casserole with some chopped parsley, green onion, or chives. Place the skillet into the preheated oven and bake for 12 to 14 minutes until slightly browned and a toothpick stuck into the dough comes out clean. Keep some distance from the dollops of dough since it will expand slightly. Use a number 30 cookie scoop or spoon to drop about 2 tablespoons of the dough into the chicken casserole. Slowly add the buttermilk and pulse until a sticky dough is formed. Pulse the food processor 6 or 8 times until the butter is incorporated. Then add in 4 tablespoons of cold butter that is cut into pieces. Pulse until the ingredients are combined. Place 2 cups of all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons garlic powder, and 1/4 teaspoon salt into a food processor. Turn on your oven to 350☏ convection or 375☏ non-convection. Bring to a boil to thicken and then add the frozen peas and then keep the skillet warm. Use the spoon to clean the bottom of the skillet to add all of the great flavors from the oil and flour. The fond that was created on the skillet bottom can be scraped up with a wooden spoon. Cook the flour for a minute or two.Īdd the chicken stock and half and half next. This will cause the oils of the chicken to stick to the bottom of your skillet. Next, add 6 tablespoons of all-purpose flour and stir to coat the chicken. Then, throw in the chicken thigh pieces and stir them occasionally until they are cooked through and not pink. Let those spices toast and throw out their flavors for a of couple minutes. Then add in the basil, thyme, oregano, rosemary, salt, and pepper. Cook them for 5 to 6 minutes until softened. On medium-low temperature, melt the butter and then add the onion and carrots. A dutch oven or stainless steel skillet would be perfect. Steps To Make The Chicken And Drop Biscuitsįirst of all, use a large, deep, oven-safe skillet big enough to hold all the ingredients. Then you’d have something else to wash and these drop biscuits for stew come out just beautifully. Yes, you could bake the biscuits separately on a sheet pan. It gets baked without a cover so the biscuits come out fluffy, golden brown, and dry every time. The results can be hit or miss. Too often, the dumplings are still raw in the middle.īut in this case, we’re dropping the dough onto the stew, then putting the casserole into the oven without a cover. Now, you may think that this is just chicken and dumplings, but it’s actually easier and (we think) better.ĭumplings start out the same by dropping dough onto the stew in the pot, then you put a cover on the pot and cook it for 15 minutes or so, hoping the dough gets thoroughly cooked without becoming soggy. Perfect if you are in the mood for a comforting, warm meal. You can make the whole dish, start to finish in around 45 minutes. Buttermilk biscuit dough is then dropped into the chicken stew and gets baked until browned and fluffy.Įverything gets cooked in the same pot so clean-up is easy. It’s a creamy combination of a tasty white sauce with chunks of chicken thighs, diced onion, carrots, and peas. It reminds me of being at grandma’s house for Sunday dinner but you can easily make it for a weekday meal. Here’s a recipe for Chicken and Drop Biscuits that comes together quickly and will satisfy everyone’s appetite.
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