I had a “chicken party” a while back (which I also made the Chick Cupcakes for) & made Chicken & Biscuits, too. It’s my own recipe, essentially just a couple recipes I found and adjusted. Wasn’t the best Chicken & Biscuits I’ve made (because of the biscuits), but I can tell you where I went wrong, which should hopefully mean yours will be better…
1/2 large onion, chopped
2 large breasts of chicken, chopped
1/2 teaspoon Dijon mustard
1 can cream of mushroom soup
1 small bag frozen (or fresh) peas & carrots, thawed (or 2 cups of any veggies you’d like…the corn, peas, green beans and carrots mixture is best)
1/2 teaspoon pepper
1/2 cup milk
Biscuits: 2 1/4 cups Bisquick mix + 2/3 cup milk
Cookware: A large casserole dish, 2 mixing bowls
Dice up the chicken breasts
Saute the chicken breasts in a little bit of oil (important: do not over-cook, as it will cook more in the oven!!)
Add diced onion & Dijon mustard
In a large bowl, mix together the (thawed) frozen veggies, can of cream of mushroom soup, 1/2 cup milk pepper & sautéed mixture. Pour the mixture into a large (11×17) casserole dish
In another bowl, mix together the Bisquick and milk. Once the mixture gets gooey, form small fist-sized balls and layer them over the top of the casserole mixture.
Put the chicken mixture & biscuits in the oven at 350 for about 35 minutes or until the biscuits are golden brown.
I wasn’t paying attention and added ALL of the milk (1/2 +2/3 cups) to the Bisquick and then ran out of Bisquick trying to remedy my mistake…Then (to make matters worse) just out of curiosity and because I had soooo much Biquick mixture, I covered the whole top of the mixture in the casserole dish…DO NOT DO THIS- it ended up not cooking the bottom as well & the top took forever to cook!
This is what my chicken and large biscuit turned out looking like…wasn’t that great…
Should have stuck to biscuits!