Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted chicken and biscuit casserole. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Oh yes you must use frozen peas instead of canned big difference. Learn how to make my chicken and biscuit casserole dinner. One of my easy dinner recipes for a fantastic Sunday Night Dinner!

Roasted chicken and biscuit casserole is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Roasted chicken and biscuit casserole is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook roasted chicken and biscuit casserole using 20 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Roasted chicken and biscuit casserole:

1. Take Roasted chicken
2. Prepare bone-in skin-on chicken thighs 8-10 peices
3. Make ready Roasted chicken spice blend (see my recipe)
4. Get Veggie mixture
5. Make ready celery chopped
6. Prepare carrots chopped
7. Make ready thyme
8. Get white pepper
9. Get granulated garlic
10. Make ready Montreal seasoning
11. Get Organic No-Salt seasoning Costco's brand
12. Make ready Sauce
13. Take goats milk
14. Take white rice flour
15. Prepare low sodium chicken broth
16. Get cornstarch
17. Take water
18. Prepare frozen peas
19. Take Drop biscuits
20. Take Your favorite GF or regular drop biscuit recipe

Brush the biscuits with the melted margarine or butter and then sprinkle some of the seasoned breadcrumbs over each biscuit.. Casserole With Biscuits Recipes on Yummly Biscuit & Chicken Casserole, Old-fashioned Creamed Chicken And Biscuits, Easy Parmesan Chicken Chicken Casserole With Pasta, Tomato and BroccoliCrisco. Chicken and Biscuit Casserole, a dish so delicious and comforting you'll crave it the next day for breakfast!

Steps to make Roasted chicken and biscuit casserole:

1. Pre heat oven to 385°
2. Cover all sides of each piece of chicken with the spice blend, put in a greased baking dish and bake for an hour and a half covered with foil.
3. In a large pot sweat the celery and carrots with the remaining dry spices.
4. When the chicken is done place the thighs into a mixing bowl and let cool. Set the baking dish aside and let stand to let to cool so the fat separates and rises to the top of the juices.
5. Prepare the biscuit dough.
6. When all is cooled remove the skin and bones from the chicken and lightly shred. Leave the peices on the larger side, at least twice the size you would do for a shredded bbq sandwich. Also at this point use a spoon to skim the congealed fat out of the baking dish.
7. Pour the chicken juices from the baking dish into the pot with the celery and carrots. Spread the chicken out in an even layer in the baking dish along with any juices in the bottom of the bowl.
8. Bring the veggies and juices to a simmer then add the white rice flour.
9. Slowly stir in the goats milk and chicken broth. Allow to bubble and thicken. If the consistency isn't as thick as you would like make a cornstarch slurry and stir in and allow to simmer until raw taste is gone and the sauce thickens. I had to do this step.
10. Stir the frozen peas into the sauce.
11. Pour mix into the baking dish over top the chicken and smooth to an even layer.
12. Use a scoop to evenly drop the biscuit dough over the top.
13. Place the baking dish on a baking sheet and bake uncovered for about and hour… this is all based on how your oven cooks. You're looking for a good color on the biscuits, the sauce bubbling and the underside of the biscuits to not be raw.

This Chicken and Biscuit Recipe will surely cure whatever ails you…even if that's just a case of cabin fever! There's nothing more comforting than a classic chicken. A rich, savory chicken pot pie with a delectably buttery, drop-biscuit crust that gently lays over the top nestling everything beneath it lovingly in. Roasted Chicken and Winter Veggie Pot Pie Casserole with Buttery Herbed Drop-Biscuit Crust by Ingrid Beer. This Chicken and Biscuit Casserole is made from scratch with easy whole-grain buttermilk drop biscuits.

So that’s going to wrap it up for this exceptional food roasted chicken and biscuit casserole recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!