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Savory Chicken and Biscuits




Source of Recipe


Sunday Dinner


List of Ingredients




1 pound boneless, skinless chicken thighs or breasts, cut into 1"
pieces
1 medium potato, cut into 1" pieces
1 medium yellow onion, cut into 1" pieces
8 ounces fresh mushrooms, quartered
1 cup fresh baby carrots
1 cup chopped celery
1 can (14½ ounces) chicken broth
3 garlic cloves, minced
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons cornstarch blended with ½ cup cold water
1 cup frozen peas, thawed
1 jar (4 ounces) sliced pimentos, drained
1 package Bob Evans Frozen Buttermilk Biscuits


Recipe



Preheat oven to 375ºF. Combine chicken, potato, onion, mushrooms,
carrots, celery, broth, garlic, rosemary, salt and pepper in large
saucepan. Bring to a boil over high heat. Reduce heat to low and
simmer uncovered, 5 minutes. Stir in cornstarch mixture; cook 2
minutes. Stir in peas and pimentos; return to a boil. Transfer
chicken mixture to 2-quart casserole dish; arrange frozen biscuits
on top. Bake 30 to 35 minutes or until biscuits are golden brown.
Refrigerate leftovers.

Makes 4 to 6 servings