Recipes
Chicken and Biscuits
Mmmm! Everyone’s favorite parts of Sunday dinner, combined in a saucy casserole. This dish is a show-stopper with its pretty biscuits peeking through the sauce. And it tastes so good, your customers will want to enjoy it every day of the week.
Ingredients
Recipe Yield: Two half-size steam pans, 2½” deep
| Amount | Item |
| 1 package | Foothill Farms® Savory Poultry Gravy Mix (# 323T), prepared as directed on package (makes 1 gallon) |
| 1 tsp | dried thyme leaves (optional) |
| 1 lbs. | chicken (restaged and shredded) |
| 4 cups | frozen mixed peas and carrots, thawed |
| 18 to 24 | biscuits, baked |
Instructions
- Preheat oven to 350° F.
- Combine 2 quarts (8 cups) Savory Poultry Gravy, thyme, chicken and thawed peas and carrots. Stir to mix well. Set aside.
- Split each biscuit in half and place bottom halves of the biscuits in two 2½” deep half pans. Pour the sauce mixture over the biscuit bottoms, dividing the sauce evenly between the two pans.
- Place top halves of biscuits over the sauce mixture (top sides up).
- Bake until internal temperature reaches 165° F. Begin to check temperature of product after 30 minutes in oven.
- NOTE: Savory Poultry Gravy Mix yields 1 gallon of gravy. This recipe uses 2 quarts (8 cups). Store remainder tightly covered in refrigerator for up to 5 days.
