Skillet Chicken and Biscuits
An easy one-pan dinner loaded with veggies and chicken in a creamy sauce, topped with biscuits and baked until golden.
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- ½ tablespoon butter (additional for serving, optional)
- 1 small onion (diced)
- 2 ribs celery (sliced)
- 1 large carrot (sliced)
- 1 cup chicken broth
- 2 cups cooked chopped chicken
- 2 tablespoons chopped fresh parsley
- 10.5 ounces condensed cream of chicken soup (1 can)
- ½ teaspoon garlic powder
- 16.3 ounces refrigerated biscuits (1 can, see notes)
Langkah-langkah
Preheat the oven to 350°F.
In a 12-inch cast iron skillet or oven-proof pan, melt the butter over medium heat. Cook the onion for 3 to 4 minutes or until softened.
Add carrot, celery, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.
Remove from the heat and add the diced chicken, cream of chicken soup, parsley, and garlic powder. Mix well to combine.
Cut each biscuit into quarters and place in the skillet on top of the chicken mixture.
Transfer to the oven and bake for 22-25 minutes or until the sauce is bubbly and biscuits are browned.
Brush biscuits with additional melted butter if desired and serve warm.
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