This comforting dish combines savory chicken with flaky biscuits for a hearty and satisfying meal.
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Biscuits:
- 1 (10 ounce) package refrigerated biscuits (10 count)
- 1/4 cup melted butter
Instructions:
- Preheat oven to 375°F (190°C).
- Cook Chicken: In a large skillet over medium heat, cook chicken until browned. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, sauté onion, celery, and carrot until softened. Add garlic and cook for 1 minute more.
- Combine Ingredients: Return chicken to the skillet. Stir in cream of chicken soup, milk, thyme, salt, and pepper. Bring to a simmer.
- Prepare Biscuits: Cut each biscuit in half.
- Assemble Bake: Pour chicken mixture into a 9×13 inch baking dish. Top with biscuit halves. Brush biscuit halves with melted butter.
- Bake: Bake for 15-20 minutes, or until biscuits are golden brown and chicken is cooked through.
- Serve: Let the bake stand for a few minutes before serving.