Roasted chicken and biscuit casserole

Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Roasted chicken and biscuit casserole. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook Roasted chicken and biscuit casserole using 20 ingredients and 13 steps. Here is how you cook that.

Not quite chicken and dumplings or a pot pie but nonetheless a great date night cooking meal... well if your idea of fun is staying at home and cooking! We've recently made pizza, Mexican and bbq meals. Plus it's cookie and fruit cake making time so the oven was already going and a warm flavorful relatively easy dinner was perfect to do.

Ingredients and spices that need to be Take to make Roasted chicken and biscuit casserole:

1. Roasted chicken
2. 1 package bone-in skin-on chicken thighs 8-10 peices
3. Roasted chicken spice blend (see my recipe)
4. Veggie mixture
5. 1 cup celery chopped
6. 1 cup carrots chopped
7. 1 tsp thyme
8. 1/8 tsp white pepper
9. 1 tsp granulated garlic
10. 1 tsp Montreal seasoning
11. 1 tsp Organic No-Salt seasoning Costco's brand
12. Sauce
13. 1 cup goats milk
14. 1/4 cup white rice flour
15. 2 cans low sodium chicken broth
16. 2 tbsp cornstarch
17. 1/4 cup water
18. 1/2 cup frozen peas
19. Drop biscuits
20. Your favorite GF or regular drop biscuit recipe

Instructions to make to make Roasted chicken and biscuit casserole

1. Pre heat oven to 385°
2. Cover all sides of each piece of chicken with the spice blend, put in a greased baking dish and bake for an hour and a half covered with foil.
3. In a large pot sweat the celery and carrots with the remaining dry spices.
4. When the chicken is done place the thighs into a mixing bowl and let cool. Set the baking dish aside and let stand to let to cool so the fat separates and rises to the top of the juices.
5. Prepare the biscuit dough.
6. When all is cooled remove the skin and bones from the chicken and lightly shred. Leave the peices on the larger side, at least twice the size you would do for a shredded bbq sandwich. Also at this point use a spoon to skim the congealed fat out of the baking dish.
7. Pour the chicken juices from the baking dish into the pot with the celery and carrots. Spread the chicken out in an even layer in the baking dish along with any juices in the bottom of the bowl.
8. Bring the veggies and juices to a simmer then add the white rice flour.
9. Slowly stir in the goats milk and chicken broth. Allow to bubble and thicken. If the consistency isn't as thick as you would like make a cornstarch slurry and stir in and allow to simmer until raw taste is gone and the sauce thickens. I had to do this step.
10. Stir the frozen peas into the sauce.
11. Pour mix into the baking dish over top the chicken and smooth to an even layer.
12. Use a scoop to evenly drop the biscuit dough over the top.
13. Place the baking dish on a baking sheet and bake uncovered for about and hour... this is all based on how your oven cooks. You're looking for a good color on the biscuits, the sauce bubbling and the underside of the biscuits to not be raw.

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So that is going to wrap this up with this special food Recipe of Perfect Roasted chicken and biscuit casserole. Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!