Cozy chicken and biscuit casserole

Creamy sauce, herbs and tender chicken come together in this cozy chicken biscuit casserole. It's heartwarming and soul comforting.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings Serves 6-8

Calories 935kcal

Author Rachel Ballard

3 tablespoons butter
1 cup carrots peeled and sliced into 1/4 inch thick circles
1 medium white onion chopped
2 6 ounce packages baby portobello mushrooms wiped, stems removed and cut to quarters
2 cloves garlic chopped
1/2 cup white wine you can use extra chicken broth if you don't want to use the wine
3 cups chicken broth
1/3 cup all purpose flour
3/4 cup whipping cream
1 tablespoon white wine vinegar
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon crushed black pepper
8 cups cooked chicken shredded or in cubes
8 small frozen biscuits or 6 large frozen biscuits like Pillsbury Grands still frozen

Preheat the oven to 400 degrees.
In an oven proof deep pan with a lid (like a cast iron dutch oven), melt the butter and add the carrots and onion and cook 5 minutes.
Add the mushrooms and cook 5 minutes more.
Add the garlic and cook about 30 seconds.
Add the wine and cook 1 minute.
Add the flour and stir to cook out the raw flour flavor, about 1 minute.
Add the chicken stock and bring to a boil. Cook until the sauce thickens and coats the back of a spoon--about 6 or 7 minutes.
Turn off the heat and add the cream, vinegar, rosemary, parsley, salt and pepper and the chicken and stir well.
Top with the biscuits and cover slightly with your dutch oven lid.
Bake 30-35 minutes until the biscuits are cooked through. You can remove the lid for the last 5 or 6 minutes of baking if you wish to help the biscuits brown.

Adapted from Southern Living's chicken biscuit cobbler: http://www.myrecipes.com/recipe/chicken-biscuit-cobbler

Calories: 935kcal