How to Prepare Any-night-of-the-week Roasted chicken and biscuit casserole

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted chicken and biscuit casserole. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted chicken and biscuit casserole is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Roasted chicken and biscuit casserole is something that I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Roasted chicken and biscuit casserole:

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

Instructions 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.

So that is going to wrap this up for this special food roasted chicken and biscuit casserole recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!