Try this recipe with mashed potoatoes on top in lieu of the biscuits called for (i.e. like a chicken shepherd’s pie). I got this idea from Rachel Ray. All in all, I prefer this better as is (i.e. with a biscuit crust), but had to give it a try… This is an excellent recipe!!! My friend who has the “favorites” cookbook recommended it to me (it’s in the original paperback). I do not like the “crust” part of pot pies, but I love the filling, so this recipe is perfect for me! The biscuits are just yummy! I made this casserole for my parents and they loved it too! I added some fresh mushrooms,
pearl onions and a little cookig sherry (you could also use white wine…) to make it extra special 🙂 I made more than 8 biscuits (8 didn’t seem to be enough to cover the entire 9×13 pan) and didn’t flatten them as the recipe directed (I just spooned heaping mounds of biscuit mix onto the filling). This dish pairs nicely with a tossed salad. I’ll definitely make this again. It’s a keeper! Thanks for sharing!!!
It’s my tradition to make casseroles for dinner. Especially when I have some guests over. This chicken biscuit casserole is my latest discovery, I hope you like it.
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