Saturday, August 20, 2016

Chicken and Biscuits Casserole {No Canned Soups}

There's little more comforting than homemade Chicken and Dumplings. This recipe is a slight twist on the classic version. The recipe begins with a couple of chicken breasts simmered until tender in a rich, savory broth. Next, the broth is thickened with a cornstarch slurry and a splash of heavy cream. Then, instead of dropping biscuit dough into the thick, steamy broth to cook on the stove top, the chicken and "gravy" is loaded into a casserole dish, topped with half-moons of buttermilk biscuits and popped into the oven to bake to golden, bubbly bliss.


The result is the familiar flavors present in classic Chicken and Dumplings, of course, But, the biscuits are taken to new heights due to the browning on top of the casserole. The bottoms of the biscuits bake up - moist and soft - submerged in bubbling gravy while the tops of the biscuits puff up to golden, magical perfection.

Serves 4 - 6.


Ingredients:

8 cups hot water
5 chicken bouillon cubes
1/2 teaspoon poultry seasoning
1/2 teaspoon Herbes de Provence
2 large boneless and skinless chicken breasts
1/2 cup cold water
2 tablespoons cornstarch
1/2 cup heavy cream
1/2 teaspoon black pepper
Salt, as needed
14 - 16 frozen buttermilk biscuits, slightly thawed and cut in half

Directions:

Bring 8 cups of hot water to a boil in a large soup pot over high heat. Add in bouillon cubes, poultry seasoning, Herbes de Provence and chicken breasts. Reduce heat to medium. Poach chicken around twenty minutes or until meat is cooked through. Transfer chicken to a plate or cutting board. Carefully shred with two forks. Return chicken to cooking broth. Increase heat to high.

Meanwhile, preheat oven to 375 degrees.

Whisk 1/2 cup COLD water with cornstarch in a small bowl until no lumps remain. Stir cornstarch "slurry" into the simmering broth. Cook 5 - 10 minutes while broth slightly thickens and returns to a boil.

Stir in heavy cream. Allow liquid to simmer for another 5 - 10 minutes until it resembles the consistency of gravy.

Stir in pepper. Taste and add salt as needed.

Pour chicken and gravy into a greased 3 - 4 quart oval (or similar) casserole dish. Arrange biscuits - cut side down - in the gravy. About half of each biscuit should remain above the gravy level. (Biscuits can be arranged in any pattern or rows as desired.)


Place dish on a foil-lined sheet pan to catch any drips.

Bake for 35 - 45 minutes (or until casserole is bubbly and tops of biscuits are lightly browned).

Remove from oven and serve immediately.


NOTE: 1 cup of frozen-style mixed vegetables that have been thawed can be added into gravy if desired.

5 comments :

  1. This looks awesome Angela.

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  2. I don't know what I'm doing wrong but I've tried twice and never got the broth to thicken. I'm left with soup not gravy....��

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    1. Oh, no. That's not good. I am not sure what may have happened ... never had that issue. Perhaps a little more cornstarch and/or letting it thicken on the stove a tad bit longer. It really is an excellent dish ... we make it regularly and have served it to guests with great success, too. I am sorry you have had trouble.

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    2. I should have mentioned even as soup my family devoured it. I tried again and started with less water and used much more corn starch. I let everything cook the full 10 min and it is amazing!!! I always wondered where the green tint came from in really good chicken and biscuit at restaurants, now I know! Thanks

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    3. So happy to hear that you gave it a go another time ... and had success! Yeah!

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