Chicken and Biscuits Casserole

his family favorite easy, creamy chicken and biscuits casserole with tender homemade biscuits takes a couple of shortcuts without compromising on flavor. It’s totally doable on a weeknight!

INGREDIENTS:
Filling:

• 6 tablespoons unsalted butter
• 1 medium onion chopped
• 6 tablespoons all purpose flour
• 3 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup evaporated milk
• 2 cups frozen peas and carrots
• 1 rotisserie chicken shredded

Biscuits:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• 1 teaspoon kosher salt (more to taste)
• 12 tablespoons unsalted butter cold
• 1 1/4 cups buttermilk or 1 cup and 3 tablespoons milk stirred with 1 tablespoon white vinegar or lemon juice

INSTRUCTIONS:
Filling:

1. Preheat the oven to 375 degrees F
2. In a large saute pan or skillet, melt the butter over medium heat. Add the chopped onions and cook until softened, but not browned, about 5 minutes. 
3. Whisk in the flour and cook, whisking constantly, for one minute. Slowly pour in the chicken broth, while continuing to whisk, to avoid clumping. Season with salt and pepper.
4. Slowly pour in the evaporated milk, whisking constantly, until smooth. Bring to a low simmer, letting the mixture thicken until it coats the back of a spoon (a couple of minutes)
5. ...............................
6. ...............................

You can find complete recipes click here!

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