Chicken N' Biscuit
Creamy chicken and green peas combined with flaky buttermilk biscuits create a comforting, cheesy dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 425°F.
- Rinse green peas under cold water to separate, then drain.
- Combine green peas, cooked chicken, cream of chicken soup, sour cream, 1/2 cup of milk, salt, and pepper in a saucepan.
- Heat the mixture just to boiling, stirring frequently.
- Reduce heat and keep warm while preparing biscuits.
- Prepare buttermilk biscuit mix according to package instructions.
- Bake biscuits until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider adding garlic powder or onion powder to the chicken and soup mixture. If you're out of buttermilk biscuit mix, you can make a homemade version using all-purpose flour, baking powder, and buttermilk. If you prefer a lighter dish, swap out the sour cream for Greek yogurt. This dish can also be customized by adding other vegetables like carrots or corn.
Serving Suggestions
Serve Chicken N' Biscuit with a light salad or steamed vegetables for a balanced meal. This dish pairs beautifully with Virginia'S Hot Chicken, providing a comforting combination. For a heartier option, add mashed potatoes on the side. Garnish with fresh herbs like parsley or chives to enhance the presentation and flavor.
Storage & Reheating
Store any leftover Chicken N' Biscuit in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for about 2-3 minutes, but the biscuit may become a bit soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken N' Biscuit contains roughly 243 calories, with 11g protein, 38g carbohydrates, and 6g fat. It is an excellent source of vitamin C (31% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 2609mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of cooked chicken?
Yes, you can use fresh chicken by cooking it first. Boil or bake the chicken until fully cooked, then cut it into pieces. This will ensure the chicken is tender and flavorful in the dish.
What can I substitute for cream of chicken soup?
If you don't have cream of chicken soup, you can use homemade cream sauce or a can of cream of mushroom soup as a substitute. Alternatively, mix chicken broth with flour and milk to create a similar creamy texture.
Is it possible to make this recipe gluten-free?
Absolutely! Use a gluten-free biscuit mix and ensure that the cream of chicken soup is also gluten-free. You can also make your own gluten-free biscuits using almond or coconut flour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).