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Chicken Biscuit Bake

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Makes: 8 servings adjust
A quick and easy meal and a great use for any leftover cooked chicken, or veggies, lurking in the fridge!



Step 1

Preheat oven according to biscuit directions.


  • 1 tablespoon Canola Oil
  • 14 cup Onion, diced
  • 14 cup Celery, diced

Step 2

Saute onion and celery in the oil over medium heat in a fairly large skillet.


  • 2 cups Chicken Stock
  • 1 packet Chicken Gravy Mix

Step 3

Add chicken stock and gravy mix packet. Bring to a low boil and simmer for a minute or two until the liquid starts to thicken just a little.


  • 3 cups Mixed Vegetables, canned (drained), frozen, or just gather up whatever leftovers there are!
  • Kosher Salt, to taste
  • Freshly Ground Pepper, to taste

Step 4

Add the veggies and combine thoroughly. Heat through. Since we're using fully cooked vegetables here, we don't need to cook for a long time. This is when to taste test, and add salt and pepper as needed.


  • 8 Biscuits, unbaked. either make from scratch, use canned, or frozen will work just fine.

Step 5

If the mixture seems dry, add just a little more chicken stock and stir. It should have a visible sauce but should not be watery. Place mixture into a large casserole dish. It should be big enough that the mixture is at least an inch and a half deep. Arrange the biscuits on top, around the edges, and slightly overlapped (or shingled, as we say in the restaurant biz!). The veggie mixture will still be visible in the center.

Step 6

Bake according to biscuit directions. As the mixture is already fully cooked and heated through, all we are doing is baking the biscuits. This will be anywhere from 15 to 25 minutes. To serve, spoon up a biscuit along with everything that's under it and place on a plate.
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