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Irresistible Biscuit and Chicken Casserole


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Irresistible Biscuit and Chicken Casserole
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You won't want any other chicken casserole recipes after you sink you teeth into this savory dish. Make up this Irresistible Biscuit and Chicken Casserole and have a very happy family at the dinner table tonight.

  • 1 package large flaky biscuits (ex: Pillsbury)
  • 1 pound chicken thighs, cubed
  • 1 pound button or crimini mushrooms
  • 1 leek cleaned and cut to half-moon shapes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon flour
  • 1/3 cup parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons dry oregano or 1 teaspoon fresh oregano
  • 1 chicken bouillon cube
  • zest from one lemon
  • 1/2 lemon, juiced
  • 1 tablespoon mustard
  • salt and pepper to taste
  1. On medium high heat to large skillet add oil and mushrooms, let cook for 2-3 minutes or until they get color on one side. Add leek, thyme and oregano. Lower the heat and let cook for 2 minutes.
  2. Preheat oven to 400 degrees F. Then add lemon zest and juice, bouillon cube and chicken, mix well and cook it for 5-7 minutes or until the chicken starts to be opaque. Remove from the heat and add flour and mix it well.
  3. Transfer filling to oven safe dish and cover it with biscuits. Bake in oven for 15 minutes or until biscuits are fluffy and start to get color.
  4. Then remove from the oven and sprinkle a little parsley on top, for garnish.

Watch and follow along with how to make this easy casserole below:

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