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Biscuit And Chicken Casserole

Ingredients
  Large flaky biscuits 1 Pound (1 packet)
  Chicken thigh 1 Pound, cubed
  Button mushroom/Crimini mushroom 1 Pound
  Leek 1
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Flour 1 Tablespoon
  Parsley 1⁄3 Cup (5.33 tbs), chopped finely
  Fresh thyme leaves 1 Teaspoon
  Dry oregano 2 Teaspoon (or 1 teaspoon fresh oregano)
  Chicken bouillon cube 7 Gram (1 cube)
  Lemon zest 1 Tablespoon (zest of 1 lemon)
  Lemon 1⁄2 , juice extracted
  Mustard 1 Tablespoon
  Salt and pepper To Taste
Directions

GETTING READY
1. Clean leeks and cut it into half moon shapes.
2. Preheat oven to 400 degree.

MAKING
3. Place a skillet on medium high heat, add olive oil and butter to melt. Drop mushroom and cook for 2-3 minutes or until they caramelize on one side.
4. Add leeks, thyme, and oregano in it. Reduce the heat, stir and cook for about 2 minutes.
5. Drop lemon zest, lemon juice, chicken, salt, pepper, and half of the parsley. Mix well. Cook for about 5-7 minutes or until chicken starts getting opaque.
6. Sprinkle bouillon cube on top, and stir to combine.
7. Throw mustard, mix and remove skillet from heat.
8. Drop flour to soak all the juices. Mix well.
9. In oven safe dish, transfer the mixture. Lay, and cover the mixture with biscuits.
10. Pop it in oven, and bake for 15 minutes or until biscuits are fluffy and starts to get color.

SERVING
11. Remove from oven, sprinkle remaining parsley on top, and serve immediately.

TIPS
You can buy or prepare biscuits at home.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Casserole
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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