Chicken and Biscuits – just 5 fixings! Chicken and sauce beat with refrigerated rolls and heated until bubbly and brilliant. This is a family top choice!
This supper is one of the primary I at any point figured out how to cook. My Aunt Micki made a cookbook for me after my first kiddo was conceived and this was in it. It was a most loved of her young men and has gotten a most loved of mine as well.
It resembles chicken and dumplings however since the scones aren't totally secured by the sauce, the tops really prepare up like bread rolls. So it's essentially dumplings and bread rolls in a similar dinner.
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Ingredients
- 4 cups low-sodium chicken broth
- 1 packet Pioneer biscuit gravy mix
- 1/4 cup flour
- 1 can cream of chicken soup
- 3 cups cooked and shredded chicken
- 1 can 10 or 12-pack refrigerated biscuits
Instructions
- Bring chicken broth to a boil in a large pot over medium heat.
- In a small mixing bowl, whisk the biscuit gravy mix and the flour with about 1/4 cup of water and then add that mixture to the broth. Add the cream of chicken soup and bring to a boil. Let cook until thickened to desired consistency.
- Transfer the mixture to a casseole dish.
- Cut each biscuit into 6 pieces each and place the pieces on top of the chicken and gravy mixture. Bake according to biscuit directions. You want the biscuits to be a deep golden brown to make sure the bottoms are cooked thoroughly.
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