Even though it’s homemade, this delicious chicken and biscuits recipe is surprisingly easy to prepare, and it cooks quickly. I started with 2 large chicken breast halves, but this could also be made with cooked chicken which is leftover or from a rotisserie chicken.
Quick notes if you want homemade biscuits on top or use pre-made flaky biscuits
***Biscuits*** 2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 2 teaspoons sugar, optional 2 tablespoons chopped fresh parsley 1 1/2 cups heavy cream (or whipping cream) Biscuits: In a large bowl, whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar (optional), and parsley. Blend well. With a fork, stir in the heavy cream until moistened. Turn the dough mixture out onto a floured surface and, with floured hands, knead 3 or 4 times, just until the dough holds together. Pat into a circle about 1/2-inch thick and cut out with 1 3/4 to 2-inch biscuit cutters. Arrange the biscuits over the hot chicken and sauce mixture in the baking dish. Gather the dough scraps together and cut out more biscuits, placing on the chicken mixture or on a greased baking sheet or pan. Repeat until all of the dough is used.
Bake the chicken and biscuits and the plain biscuits until browned, about 20 to 24 minutes. Serves 4. Serve this dish with a tossed salad for a tasty family dinner. Note: To add more flavor to your chicken broth, add a teaspoon of chicken bouillon granules or chicken base, or use part condensed chicken broth in the cooking liquid. Don’t add salt until the sauce has thickened.
Photo and Recipe: About.com