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Chicken and Biscuits

Chicken and Biscuits

Chicken and Biscuits

Published on November 3, 2020 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8
    • 8" square baking pan

Bake your family our creamy, delicious Chicken and Biscuits casserole made with “JIFFY” Buttermilk Biscuit.

Recipe courtesy of “JIFFY” / Chelsea Milling Company

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Ingredients

  • 1 8 oz pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1 can (10-3/4 oz) cream of mushroom soup
  • 1/3 cup milk
  • 2 tablespoon flour
  • 2 tablespoon margarine or butter
  • 2 cups frozen mixed vegetables, thawed
  • 1/2 cup onions, chopped
  • 1 teaspoon garlic and herb seasoning blend
  • 1/2 teaspoon garlic powder
  • 1-1/2 cups chicken, cooked and diced
  • 1/2 cup milk
  • 1 egg, lightly beaten

Instructions

  1. Preheat oven to 400°F. Grease an 8” square pan, set aside.
  2. In a medium bowl combine soup and 1/3 cup milk. Slowly add in flour. Blend well and set aside.
  3. In skillet, melt margarine or butter. Add vegetables and onions. Sauté for 5 – 7 minutes.
  4. Add soup mixture, seasoning, garlic powder, and chicken. Blend well.
  5. Pour into prepared baking pan.
  6. In separate bowl, combine biscuit mix, 1/2 cup milk and egg.
  7. Spread over vegetable mixture. Bake 25 – 30 minutes.
  • Servings : 4-6
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