Chicken and Biscuit Casserole

Hard to figure out which element is best, but they are so good together.

Much like many recipes in this cookbook, the original version made by my mom was chicken and dumplings. So incredibly good, I would devour the dumplings and broth before moving on to any of the other ingredients. My version replaces the dumplings with Old Bay and cheddar biscuits. They are great on their own, but they are such a great partner to the chicken casserole in this dish.

METHOD

1.       Heat oven to 400 degrees.

2.       In a 10-inch cast iron skillet, heat oil over medium high heat until shimmering.

3.       Pound out chicken breasts to ½ inch thickness. Season both sides with salt, pepper, and garlic powder.

4.       Place the chicken in the skillet. Cook for 4 minutes for each side. When finished, move to a plate with a paper towel and let it cool.

5.       Add sliced sausage to skillet. Cook for 2 minutes, stirring to prevent burning. When finished, remove with a slotted spoon to a bowl to cool.

6.       Add garlic to skillet, cook for 30 seconds.

7.       Add carrot, celery, and onion. Saute for about 4-5 minutes or until soften.

8.       Sprinkle flour over cooked vegetables. Cook for about a minute.

9.       Add half-and-half, milk, and chicken broth, stirring to combine. Reduce heat to medium and simmer until thickened. Remove from heat and set aside to make the biscuits.

Biscuits

1.       Whisk together flour, baking powder, baking soda, salt, garlic powder, Old Bay/cajun seasoning.

2.       Add cheese and butter. Mix with your hands, working the butter into the flour.

3.       Add buttermilk and stir to combine. The dough should be tacky but not overly dry or wet.

4.       Turn out dough onto a floured surface. Flatten out dough to about ½ inch thickness.

5.       With a 3-inch biscuit cutter, create 12 biscuits and place on top of the chicken mixture in an even layer.

6.       Place skillet in oven and bake for 15 minutes. Remove and brush biscuits with melted butter.

7.       Rest for 5 minutes before serving.

8.       Enjoy

SOFTWARE (Casserole Filling)

·         1 T. canola oil

·         2 chicken breasts (1.5#)

·         Salt, pepper, garlic powder to taste

·         12 oz chicken sausage, sliced

·         3 T butter

·         3 T. garlic, minced

·         ½ c. carrot, diced

·         ½ c. celery, diced

·         1 small yellow onion, diced

·         3 T. flour

·         1 c. half-and half

·         1 c. milk

·         1.5 c. chicken broth

SOFTWARE (Biscuits)

·         12 oz. flour

·         2 t. baking powder

·         ½ t. baking soda

·         1 t. kosher salt

·         1 t. garlic powder

·         1 t. Old Bay or cajun seasoning

·         4 oz. shredded cheddar cheese

·         4 oz butter, cubed and cold

·         1 c. buttermilk

·         2 T. melted butter

VARIENTS

Changing out the chicken sausage with pork sausage usually lends itself to a spicier dish. I’ve not found many chicken sausages that have the seasoning of pork sausage. If you are trying to lower your fat intake, you can replace the half-and-half with a low-fat milk. But I have found the casserole loses some of the flavor and mouthfeel. It is an option though.