Recipe Challenge: Day 15 – Chicken Biscuit Bake

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My Grandmother sent me this recipe, I’m always excited when she sends me one. Since I live well across country now I don’t get to see my family at all, so a recipe from back home is a much welcomed surprise. My Grandmother also has a ton of recipes that just end up being perfect. Comfort food by far, I keep them safe and tucked away in my recipe box.

The recipe is called, Chicken Biscuit Bake. I  changed this  up a bit only because of the fact that I don’t use the refrigerator biscuits. My Mom helped me get it down so it would work. Using a Baking powder Biscuit recipe I used half the dough to do the recipe the original way stated in the recipe from my Grandmother. Using the other half of the biscuit dough I made dumplings to see if I could do it on the stove. The result? Two winning ways to make the same dish!

Since I split my recipe in half to cook two different ways I used a cast iron skillet instead of the baking pan.  
I completely forgot to add the topping to the dish too, I was just too excited to be doing two different things at once! It tasted good being heated and poured over the top as we ate it though.

Chicken Biscuit Bake
1 can condensed cream of chicken soup ,undiluted
2/3 cup mayonnaise light or fat free can be used
2-3 teaspoons Worcestershire sauce
4 cups cubed cooked chicken
2 cup chopped broccoli already cooked
1 medium onion chopped
1 cup shredded cheddar cheese
*I also added chopped up carrots and green onions

2 tubes of refrigerated buttermilk biscuits. (I used the Baking Powder Biscuit recipe below and cooked the same way as recipe directed. )

2 eggs
½ cup sour cream
2 teaspoons celery seed
1 teaspoon salt

In a bowl combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken , broccoli and the onion. Move it to a greased 13x9x2 baking dish. Sprinkle with cheese. Cover and bake at 375F for about 20 minutes. Separate biscuits. Cut each in half. Arrange, cut side down over hot chicken. In a bowl combine the topping ingredients and pour over biscuits. Bake uncovered for about 20 minutes or until biscuits are lightly golden brown.

Baking Powder Biscuits

2 c. all-purpose flour
3 tsp. baking powder
1 tsp salt
1/4 c. shortening
3/4 c. milk

Mix dry ingredients together, cut in shortening thoroughly, until mixture looks like meal. Stir in almost all the milk. If dough is pliable, add just enough milk to make a soft, puffy, easy-to-roll dough.
Round up dough on lightly floured board. Knead lightly 20-25 times, about 1/2 minute. Roll 1/2 inch thick. Cut with floured biscuit cutter (about 2″ diameter)
Place on ungreased baking sheet. Bake in 450′ oven for 10-12 minutes or until golden brown.
You can also use this recipe for drop biscuits, just increase milk to 1 cup, and drop by spoonfuls onto greased baking sheet. You can also add 1/2 cup shredded sharp cheddar cheese for cheese biscuits, and 1 tsp. granulated garlic for cheddar bay biscuits (like Red lobster)

Now for the Dumplings I added a little more liquid to the dutch oven on the stove, just chicken broth and thickened with more condensed soup. Just enough liquid was added so I had about 3 inches of cooking room for the dumplings. It has to be boiling in order for the dumplings to work. All I did was, taking the biscuit dough which was moistened with an extra tablespoon of milk  to make it work better for dumpling, I dropped the dough by teaspoon into the boiling pot. Cooking uncovered for 10 minutes then covered for 20 minutes or until the dumplings are plump and you can stick a toothpick in the center and have it come out clean.
In order to make the two dishes, I took out half the mixture from the dutch oven and put it into the skillet for the biscuit bake (original recipe) What was left in the dutch oven was made into the Dumplings
My family loved it! I have no leftovers what so ever! You don’t have to go through the extra work to make the biscuits, simply use the refrigerated tube dough as the original recipe calls for.

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