Fast Guide to Cooking Extraordinary Roasted chicken and biscuit casserole

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We hope you got benefit from reading it, now let's go back to roasted chicken and biscuit casserole recipe. You can cook roasted chicken and biscuit casserole using 20 ingredients and 13 steps. Here is how you cook it.

To make an unforgettable Roasted chicken and biscuit casserole, below are the materials required:

1. Take of Roasted chicken.
2. You need 1 package of bone-in skin-on chicken thighs 8-10 peices.
3. Take of Roasted chicken spice blend (see my recipe).
4. Provide of Veggie mixture.
5. Use 1 cup of celery chopped.
6. Prepare 1 cup of carrots chopped.
7. Prepare 1 tsp of thyme.
8. Get 1/8 tsp of white pepper.
9. Use 1 tsp of granulated garlic.
10. Take 1 tsp of Montreal seasoning.
11. Prepare 1 tsp of Organic No-Salt seasoning Costco's brand.
12. Take of Sauce.
13. Get 1 cup of goats milk.
14. Take 1/4 cup of white rice flour.
15. Take 2 cans of low sodium chicken broth.
16. Take 2 tbsp of cornstarch.
17. Get 1/4 cup of water.
18. Take 1/2 cup of frozen peas.
19. Use of Drop biscuits.
20. Use of Your favorite GF or regular drop biscuit recipe.

After readying the ingridients, now you are ready to prepare your appetizing Roasted chicken and biscuit casserole by following the guidances on this section:

1. Pre heat oven to 385°.
2. Cover all sides of each piece of chicken with the spice blend, put in a greased baking dish and bake for an hour and a half covered with foil..
3. In a large pot sweat the celery and carrots with the remaining dry spices..
4. When the chicken is done place the thighs into a mixing bowl and let cool. Set the baking dish aside and let stand to let to cool so the fat separates and rises to the top of the juices..
5. Prepare the biscuit dough..
6. When all is cooled remove the skin and bones from the chicken and lightly shred. Leave the peices on the larger side, at least twice the size you would do for a shredded bbq sandwich. Also at this point use a spoon to skim the congealed fat out of the baking dish..
7. Pour the chicken juices from the baking dish into the pot with the celery and carrots. Spread the chicken out in an even layer in the baking dish along with any juices in the bottom of the bowl..
8. Bring the veggies and juices to a simmer then add the white rice flour..
9. Slowly stir in the goats milk and chicken broth. Allow to bubble and thicken. If the consistency isn't as thick as you would like make a cornstarch slurry and stir in and allow to simmer until raw taste is gone and the sauce thickens. I had to do this step..
10. Stir the frozen peas into the sauce..
11. Pour mix into the baking dish over top the chicken and smooth to an even layer..
12. Use a scoop to evenly drop the biscuit dough over the top..
13. Place the baking dish on a baking sheet and bake uncovered for about and hour... this is all based on how your oven cooks. You're looking for a good color on the biscuits, the sauce bubbling and the underside of the biscuits to not be raw..

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Recipe : Roasted chicken and biscuit casserole

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step by step to make Roasted chicken and biscuit casserole

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