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Savory Southern Chicken and Biscuits

Savory Southern Chicken and Biscuits Recipe

Chicken & Biscuits is a traditional southern comfort food. From the Southern Cooking cookbook. For my Chef #491835.
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Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine Southern American
Servings 1 casserole
Calories 742.7 kcal

Ingredients
  

  • 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1 medium potato, cut into 1-inch pieces
  • 1 medium yellow onion, cut into 1-inch pieces
  • 8 ounces fresh mushrooms, quartered
  • 1 cup fresh baby carrots
  • 1 cup celery, chopped
  • 1 (14 1/2 ounce) can chicken broth
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 1/2 cup cold water
  • 1 cup frozen peas, thawed
  • 1 (4 ounce) jar pimientos, sliced & drained
  • 19 3/4 ounces bob evans frozen buttermilk biscuits

Instructions
 

  • Preheat oven to 375°F.
  • Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
  • Bring to a boil over high heat.
  • Reduce heat to low and simmer, uncovered, 5 minutes.
  • Stir in cornstarch mixture; cook 2 minutes.
  • Stir in peas and pimientos; return to a boil.
  • Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
  • Bake 30 to 35 minutes or until biscuits are golden brown.
  • Refrigerate leftovers.

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Nutrition

Serving: 443gCalories: 742.7kcalCarbohydrates: 88.5gProtein: 40.1gFat: 25.6gSaturated Fat: 6.8gCholesterol: 94.4mgSodium: 2512.1mgFiber: 5.6gSugar: 7.7g
Keyword < 60 Mins, Chicken, Chicken Thigh & Leg, Healthy, Low Cholesterol, Meat, One-Dish Meal, Oven, Poultry, Savory, Stove Top, Vegetable
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