How to Prepare Appetizing Roasted chicken and biscuit casserole

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Good Evening every body, at this time you get present recipe Roasted chicken and biscuit casserole with 20 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 13 stages of easy cooking Roasted chicken and biscuit casserole.

Ingredients for Roasted chicken and biscuit casserole

1. Prepare : Roasted chicken.

2. Needed 1 package : bone-in skin-on chicken thighs 8-10 peices.

3. Prepare : Roasted chicken spice blend (see my recipe).

4. Needed : Veggie mixture.

5. Prepare 1 cup : celery chopped.

6. Prepare 1 cup : carrots chopped.

7. Needed 1 tsp : thyme.

8. Prepare 1/8 tsp : white pepper.

9. Prepare 1 tsp : granulated garlic.

10. Needed 1 tsp : Montreal seasoning.

11. Needed 1 tsp : Organic No-Salt seasoning Costco's brand.

12. Prepare : Sauce.

13. Prepare 1 cup : goats milk.

14. Needed 1/4 cup : white rice flour.

15. Needed 2 cans : low sodium chicken broth.

16. Prepare 2 tbsp : cornstarch.

17. Prepare 1/4 cup : water.

18. Prepare 1/2 cup : frozen peas.

19. Prepare : Drop biscuits.

20. Needed : Your favorite GF or regular drop biscuit recipe.

If all ingredients Roasted chicken and biscuit casserole it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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