Comments on: Cozy chicken and biscuit casserole

By: Rachel Ballard

Rachel Ballard — Thu, 05 Oct 2023 21:22:52 +0000

In reply to Jessica.

Hey Jessica! Even if the post has been around a while it’s still great, I promise 😉 I love this one too and I’m so glad you enjoy it! –Rachel

By: Jessica

Jessica — Thu, 05 Oct 2023 03:30:29 +0000

This is about a year after the last comment, and I think about 8 years since the original posting? Well, it still holds up cuz it was De-licious!
It used up all the ingredients I already had and had to use. Instead of white wine, or white wine vinegar, I had an ancient open bottle of long forgotten white wine in the back of my fridge, and it was perfect for both! Yay! I also had to cut out the mushrooms (personally I love them, but people in the house did not:() and I really had nothing else to pad it with except canned sliced potatoes? Well, it worked out great. Also, I’m growing tons of rosemary outside, had it for years, so, only a small pinch goes a long way of that stuff, whew! Lol
Anyway, it was amazing and I will be making it again!

By: Rachel Ballard

Rachel Ballard — Tue, 25 Oct 2022 11:39:36 +0000

In reply to Erin.

Hi Erin, it sounds like maybe you aren’t a fan of vinegar and that’s absolutely fine. It’s not a predominant flavor, but in cream sauces like this the dairy can be a bit bland and vinegar adds an acid that lifts and brightens the dish without being tart or tangy. Lemon juice is another great acid for this if you like it more or you can leave it out. It won’t be quite the same but it will still be tasty. –Rachel

By: Erin

Erin — Tue, 25 Oct 2022 08:00:36 +0000

Do you have to use white wine vinegar or can you simply not use it at all? Also, why do you need vinegar in there?

By: Rachel Ballard

Rachel Ballard — Mon, 10 Oct 2022 10:32:43 +0000

In reply to Jason. Yes Jason it can! It will be great and even faster to make. :) --Rachel

By: Jason

Jason — Sun, 09 Oct 2022 02:01:46 +0000

I made this a few times and always get rave reviews from family and friends. Can the filling be made ahead of time and refrigerated for a day or two before putting the frozen rolls on and tossing in the oven?

By: Rachel Ballard

Rachel Ballard — Thu, 06 Jan 2022 17:37:01 +0000

In reply to Jamie.

Hmmm…I don’t use canned biscuits Jamie but I’d think that would work. You could also cook it part way then add the biscuits and cook it the rest of the time. –Rachel

By: Jamie

Jamie — Wed, 05 Jan 2022 16:01:31 +0000

Rachel – any chance you can use canned biscuits from the fridge, and just cook shorter time-frame? Thanks! This looks deliscious!