CHICKEN AND BISCUIT CASSEROLE
The recipe below for Biscuit and Chicken Casserole is a twist on one I’ve made for family and friends since my first kitchen back in college. When I was in college, we used to call it “Sexy Casserole” because it’s the perfect blend of the vegetable-rich above dish and a lavish purchase. I’m still making this dish because it’s endlessly versatile, an “everything but the kitchen sink” dish that is always delicious.
CAN I SUBSTITUTE…EVERYTHING?
Yes, you can replace almost every ingredient in this dish! This is why this dish is stunning! It’s made in the blink of a pen using everything you have in your kitchen. For example:
Ground chicken: You can substitute it with pork, turkey, or beef.
Vegetables: Take whatever vegetables you can find in your crisper or freezer. (You only need about 4 cups of diced vegetables in total.)
Seasonings: Using your preferred herbs, spices, or seasoning blends is possible.
You ca try parmesan, white cheddar, pecorino, or Asiago – or even without cheese!
DO I HAVE TO MAKE THE BISCUITS FROM SCRATCH?
Nope! There is no need to create biscuits yourself! It is possible to purchase a pre-made mix, add cheese to the dry ingredients, and then follow the directions on the packaging for baking time and temperature. You can simplify it by topping it off with biscuits that you can buy off the tubes!
DO I NEED TO USE BUTTERMILK?
Nope! Buttermilk isn’t required. Any dairy products such as heavy cream, half and half, or whole milk can also work! You can also make a fantastic buttermilk substitute by mixing one teaspoon of lemon juice in 1/2 cup of cream or milk and letting it sit for about a minute. (And as if by magic, you’ll have buttermilk!)
If you cannot purchase buttermilk solely in this recipe, bake soda Bread and Blueberry Buttermilk Chocolate Cake. You can also keep the buttermilk leftover to make later!
CAN I MAKE CHICKEN AND BISCUIT CASSEROLE IN ONE POT OR PAN?
Absolutely! The casserole can be cooked in the same pan you cook on the stove if that pan is oven-safe at high temperatures. (No handles made of plastic, please!) Cast iron and stainless steel cookware are excellent choices.
4 Tbsp of salted butter divided ($0.60)
1 lb. Ground chicken ($4.49)
1/2 1 tsp crushed red pepper ($0.05)
1 tsp of sage rubs ($0.10)
1/4 tsp salt ($0.02)
1/4 tsp black pepper ($0.02)
One yellow onion chopped ($0.37)
Two cloves of garlic, chopped ($0.16)
Three carrots, cut ($0.19)
Three stalks of celery, cut ($0.48)
1 cup of frozen corn ($0.47)
2 Tbsp all-purpose flour ($0.02)
1 1/2 cups chicken broth* ($0.18)
3TBSp salted butter divided ($0.45)
1 cup of buttermilk ($0.32)
2/3 cup all-purpose flour ($0.12)
1 tsp baking soda ($0.04)
1/2 tsp salt ($0.02)
1/2 tsp of granulated sugar ($0.01)
1/4 tsp black pepper ($0.02)
1/2 cup shredded cheddar cheese ($0.62)
Slice the onion into dice; cut the celery and carrots, mince the garlic, and put your vegetables in a bowl.
Add 1 Tbsp butter to a large skillet and melt it over medium-high temperature. Add the cooked chicken into the skillet and sprinkle using salt and pepper, red pepper flakes, and sage.
The chicken should cook for about 15 minutes by stirring it occasionally to allow the chicken to get brown. After the chicken is cooked to your liking, please remove it from the skillet using an ejector spoon and leave any fat left to remain in the pot. If there’s no leftover fat, then add another one tablespoon of butter.
After taking the chicken out of the skillet and adding chopped onions to the pan. Sauté until the onions are translucent. Add chopped carrots, celery, corn, garlic,, and a pinch of salt and black pepper. Cook the vegetables for approximately 5 minutes until the carrots are soft.
Cut up the pieces of chicken, then return to the skillet. Stir to mix.
Add two tablespoons of butter and two tablespoons of flour into the pan. Mix and cook for approximately 2 minutes. Continue mixing until the butter melts and the flour covers the vegetables.
Incorporate your chicken’s broth, taking care to get all the flour and brown bits from the pan’s surface. Let the soup come to a boil,, and the broth will begin to thicken. Check the broth and adjust the seasonings as needed.
Take the skillet off the stove and transfer the stew to an oven-proof dish. Set aside.
Preheat the oven to 425 degrees F.
Add the flour, baking powder, salt, sugar, and pepper to a medium bowl. Whisk until combined. Sprinkle cheese grated into dry ingredients, and stir in a coating.
Melt two tablespoons of butter and mix it with the buttermilk. (It’s okay if the mix is curdled.) Combine the buttermilk mixture with all the other dry ingredients, ensuring it is mixed.
Drop small dollops of biscuit mixture evenly across the top of the casserole.
Cut one tablespoon of butter chilled into small pieces, then sprinkle it on the biscuits.
The casserole is baked for around 30 minutes until the biscuits turn golden brown.