Chicken & Biscuit Bake recipe (Bread)

Ingredients

Yield: 12 Servings

12		Rhodes Southern Style or Buttermilk Biscuits, thawed but still cold
1½	tablespoons	vegetable oil
1		large onion
3		carrots, peeled and sliced
2		stalks celery, sliced
4	tablespoons	butter
½	cups	flour
1½	cups	milk
2	cups	chicken broth
2	teaspoons	poultry seasoning
4	cups	rotisserie chicken, shredded
3	tablespoons	minced fresh parsley
salt & pepper to taste

Posted by Rhodes Bake-N-Serv on Feb 28, 2014

Instructions

Heat the oil in a 3 quart sauce pan. Add onion, carrots and celery and saute until tender. Set vegetables aside with chicken. In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring. Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring. Simmer for a few minutes until thicker. Salt and pepper to taste. Take the pan off the burner and add vegetables and chicken, coating everything well. Stir in the parsley. Pour the filling into a sprayed 9x13-inch baking pan. Bake at 400Â°F 18 minutes. Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture. Bake for another 10-15 minutes or until biscuits are golden brown.

Recipe At: http://www.rhodesbread.com/recipes/view/2390

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