Chicken and Biscuit Casserole
Prep: 15 min
Cook: 50 min
Total: 65 min
Serves: 6
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Two comforts in one dish: seasoned baked chicken and flaky biscuits. The chicken bakes first in a paprika-flecked crust, then gets a creamy mushroom sauce brightened with dillseed and stuffed olives before refrigerator biscuits go on top to bake up golden. It is hearty, homey, and satisfying, a complete meal that pulls double duty as dinner and warm, bready comfort.
Ingredients
Ingredients
- 1/2 Cup All-Purpose Flour
- 2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1 Tsp Paprika
- 1/4 Cup Margarine
- 3 Lbs Frying Chicken - Cut Up
- 1 Can Cream Of Mushroom Soup
- 1/2 Cup Milk
- 1/2 Tsp Dillseed
- 1/2 Cup Stuffed Olives - Sliced
- 1 Can Refrigerator Biscuits
Directions
Directions
- Combine flour, salt, pepper and paprika in shallow bowl; mix well.
- Melt margarine in 13 x 9-inch pan.
- Roll chicken in flour mixture; arrange in margarine, skin side down.
- Bake at 400 degrees for 40 minutes; turn chicken.
- Combine soup, milk, dillseed and olives; blend well.
- Pour soup mixture over chicken; arrange biscuits over top.
- Bake for 10 minutes longer or until biscuits are golden.
Nutrition
Per serving · 6 servingsCalories
450
Fat
30 g
Saturated fat
10 g
Carbohydrates
30 g
Sugar
2 g
Fiber
1 g
Protein
25 g
Sodium
800 mg
Cholesterol
80 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/2 Cup All-Purpose Flour
- 2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1 Tsp Paprika
- 1/4 Cup Margarine
- 3 Lbs Frying Chicken - Cut Up
- 1 Can Cream Of Mushroom Soup
- 1/2 Cup Milk
- 1/2 Tsp Dillseed
- 1/2 Cup Stuffed Olives - Sliced
- 1 Can Refrigerator Biscuits
