Cozy chicken and biscuit casserole
Creamy sauce, herbs and tender chicken come together in this cozy chicken biscuit casserole. It's heartwarming and soul comforting.
peeled and sliced into 1/4 inch thick circles
medium white onion
packages baby portobello mushrooms
wiped, stems removed and cut to quarters
you can use extra chicken broth if you don't want to use the wine
all purpose flour
white wine vinegar
chopped fresh rosemary
chopped fresh parsley
crushed black pepper
shredded or in cubes
small frozen biscuits or 6 large frozen biscuits like Pillsbury Grands
Preheat the oven to 400 degrees.
In an oven proof deep pan with a lid (like a cast iron dutch oven), melt the butter and add the carrots and onion and cook 5 minutes.
Add the mushrooms and cook 5 minutes more.
Add the garlic and cook about 30 seconds.
Add the wine and cook 1 minute.
Add the flour and stir to cook out the raw flour flavor, about 1 minute.
Add the chicken stock and bring to a boil. Cook until the sauce thickens and coats the back of a spoon--about 6 or 7 minutes.
Turn off the heat and add the cream, vinegar, rosemary, parsley, salt and pepper and the chicken and stir well.
Top with the biscuits and cover slightly with your dutch oven lid.
Bake 30-35 minutes until the biscuits are cooked through. You can remove the lid for the last 5 or 6 minutes of baking if you wish to help the biscuits brown.
Adapted from Southern Living's chicken biscuit cobbler: http://www.myrecipes.com/recipe/chicken-biscuit-cobbler