I’m going to share something with you guys that I’m not very proud of… But, we’re friends here right? And I feel like you need to know…
I’m a recovering picky eater. I didn’t like tomatoes. I didn’t like mushrooms. I didn’t like mayo. I didn’t like peppers. I didn’t like soup. I didn’t like…
I could go on and on. I know I drove my poor parent’s crazy because I hated basically everything. There’s things I’m still not a fan of, but I’m working on trying new things every day. Cooking for myself, and for someone who basically likes every food under the sun, and now growing a lot of our own veggies, has opened me to a whole new world. Again, recovering picky eater.
With that being said, I discovered this recipe a looong time ago, back in my picky days, and it has stood the test of time and taste buds. I’ve cooked this meal for dozens of people, and every single person I can think of was head over heels for this creamy and cozy comfort meal.
Just another reason to fall in love with Chicken & Biscuit Casserole, is that it only requires 7 easy ingredients I bet you already have!
I love cooking with other people, and I hope that’s exactly what ya’ll will do as I make this week’s Friday Fixin’. I hope you don’t find this too “instructional” but rather feel like 2 friends getting together, sharing a recipe and making a delicious meal.
So come along and cook with me!
Chicken & Biscuit Casserole
Makes 8 servings 4 servings (on account of everyone will want seconds š)
- 1 lb chicken (or about 1 large breast), diced and cooked
- 1/2 a medium sized onion, finely diced
- 3 tbsp. butter
- 1 can of cream of chicken soup
- 1 cup of milk
- 1/2 cup of miracle whip (can substitute for mayonnaise)
- 16 ounce bag of shredded mild cheddar cheese
- 1 can of flaky buttermilk refrigerator biscuits
- Salt and pepper, just to taste
Preheat your oven to 350Ā°. Start by cutting your chicken into small cubes, and then lightly cooking them in 1 tbsp of butter. Be sure not to over cook them, as the chicken will also bake for about 30 minutes as well. Dice your onion into small, fine pieces (use a small electric dicer). Next, you are going saute your onion in 2 tbsp of butter, until soft and slightly golden. Be sure to frequently stir both your chicken and onion. While those are cooking, go ahead and add your cream of chicken soup, miracle whip, and milk together in a bowl. Add in one handful of cheese. Once chicken and onion is ready, after cooking about 5 minutes, add those into the bowl also. Mix well, and pour into a 9×13 casserole dish. Put the casserole dish in the oven for about 15 minutes. This is important that the mixture get good, bubbling, and hot so that when we place the biscuits on top, they cook evenly. After 15 minutes, remove from oven and add a hearty layer of cheese on top of chicken mixture. Next, you are going to take one refrigerator biscuit, and peel it in half. Place each half on top of the cheese covered mixture. You will do this with 6 biscuits, making 3 rows of 4 half biscuits. With the remaining 2 biscuits, go ahead and peel those in half, then rip each half into 4 pieces (see video, for better visual instruction). Use those pieces to fill in any gaps. Next cover with remaining cheese, and bake for 15-20 minutes until golden brown and the biscuits are baked all the way through.
I hope this recipe brings you as much comfort and happiness as it has us over the years, and I even hope you get the chance to share it with friends and family. But when they start bombarding you for the recipe, you can’t say I didn’t warn ya!
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