This is a dish my mom frequently made as I was growing up. I never much liked it because I can’t stand soggy bread, and the biscuits were never quite cooked. Now as a mom and the cook of the family I have found a remedy to the soggy biscuits in this dish.
1/4 C butter
1/3 C flour
1 tsp paprika
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 1/2 C milk
1 can biscuits
4 slices American cheese cut in quarters
2 tsp salt
1/4 tsp pepper
1 tsp dill weed
Preheat oven to 425.
Melt butter in a 9×13 inch baking dish. Combine flour, salt, pepper and paprika in a zip top bag. Shake to blend and then add a piece of chicken and shake to coat. Coat each piece of the chicken and then place the chicken in the baking dish.
Cook chicken for about 30 minutes. Flip the chicken and bake another 15 minutes or until golden brown.
While chicken is cooking mix the soup, milk and dill until smooth. Pour mixture over the chicken.
Follow the cooking directions on the can of biscuits and arrange biscuits on top of the chicken so they can cook as long as they need to. Half way through the biscuits cooking time flip the biscuits over so the bottom side will cook too and add a slice of cheese to the top of the biscuits.
When the biscuits are cooked take the casserole out of the oven.
I find that broccoli is always good with this recipe. You have plenty of gravy to go with it, so rice is always a nice side dish. You can really choose any green vegetable you have on hand.
My husband was not feeling this dish at all, until I figured out to flip the biscuits. If you don’t flip the biscuits you will wind up with a gooey, doughy mess that is not cooked and really gross. Once I figured out the biscuit flip it was much better.
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