Welcome to the first new recipe in AGES! I could apologize for days for my absence, but that wouldn't be as effective as just posting a recipe again.
I made this one for Chase one day (ages ago) when I was home and he was on campus all day. He came home to the smell of delicious chickeny goodness. I found the recipe in the Gooseberry cookbook Chase's mom gave me for Christmas. It's full of good, easy recipes, and this was the first I tried.
I made a few modifications to the recipe, mostly to add more layers of flavor, but also because the biscuits were overwhelmingly salty. I like salty, but this was a bit ridiculous. Modifications below, as always.
Happy cooking!
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Chicken & Biscuits
Ingredients
2 chicken breasts, cut into cubes
2-3 Tbsp vegetable oil
6 strips of bacon, cooked and crumbled
1 can cream of chicken soup (10 oz)
2 cups chicken broth
1 cup flour
1
½ tsp baking powder
1 cup buttermilk
½ cup butter, melted
½ tsp salt
½ tsp pepper
¼ tsp dry basil
¼ tsp dry parsley
pinch of dry rosemary, crumbled
2 Tbsp green onion, chopped
Directions
1. Preheat the oven to 425 degrees.
2. In a large skillet over medium-high heat, add vegetable oil and cook the chicken through.
3. Meanwhile, combine cream of chicken and chicken broth in a greased casserole dish until well blended.
4. Stir bacon, basil and parsley into the mixture.
5. In a separate mixing bowl, combine flour, baking powder, salt, pepper and rosemary. Then mix in buttermilk and melted butter. This will make a very thick biscuit batter.
6. Add fully cooked chicken into the broth in the casserole dish.
7. Spoon the biscuit batter on top of the broth, making about 5 large biscuits.
8. Bake in the oven for 25-30 minutes, until the biscuits are golden.
9. Serve garnished with green onions.
The recipe, plus some.
Broth, bacon and chicken, looking delicious even in dull light.
Biscuit batter into the broth.
Golden and delicious after a hot half-hour.
Happy cooking!
