Country Chicken and Biscuits

Country Chicken and Biscuits

Enjoy a homespun and hearty chicken and vegetable casserole baked under tender biscuits, just like grandma used to make.


  • 6 cups cut-up cooked chicken
  • 1 1/4 cups chopped onions
  • 1 1/4 cups chopped celery stalks
  • 1 (1 pound) bag Green Giant frozen mixed vegetables
  • 2 (14 ounce) cans chicken broth
  • 1/3 cup cornstarch
  • 3/4 cup cold water
  • 2 tablespoons chopped fresh parsley
  • 3 1/3 cups Original Bisquick mix
  • 1 cup milk


  1. Heat oven to 400 degrees F.
  2. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven.
  3. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13 x 9 x 2 inches.
  4. Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonsful onto chicken mixture.
  5. Bake for 25 to 30 minutes or until biscuits are golden brown.

Yield: 12 servings

High Altitude (3500-6500 ft) Decrease cold water to 1/3 cup and chicken to 5 cups. Bake about 30 minutes.

Nutrition Information: 1 Serving: Calories 305 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 60 mg; Sodium 870 mg; Total Carbohydrate 29 g (Dietary Fiber 2 g); Protein 25 g

Percent Daily Value*: Vitamin A 26 %; Vitamin C 12 %; Calcium 12 %; Iron 12 %

Exchanges: 2 Starch; 1 Vegetable; 3 Lean Meat

* Percent Daily Values are based on a 2,000 calorie diet.

Complete this comfort meal with homemade cinnamon applesauce. Just stir ground cinnamon into applesauce to taste, and serve warm if desired.

For Parmesan-garlic biscuits, stir 1/4 cup grated Parmesan cheese and 1/2 teaspoon garlic powder into the dough before dropping it onto chicken mixture.

Replace parsley with fresh basil or oregano for a touch of Italy.

Recipe and photo credit (used with permission): Betty Crocker 2008/TM General Mills