Cooking Kids

This recipe is a play I did on a chicken and biscuits recipe that I didn’t think had any flavor the first time I tried it. Everyone really liked this recipe, and my son said it reminds him of chicken and dumplings without having to pick out the vegetables. I don’t know about you, but I love cooking hardy meals in the wintertime, and this one fits the bill.

Chicken and Biscuits:

3 to 4 chicken breasts, cut up and browned in a pan

2 cans of cream of chicken soup

1 can of biscuits

Garlic powder

Basil

Lemon Pepper seasoning

Milk

Cook the chicken until pretty much cooked through. It’s fine if it’s still a little pink because it will finish cooking in the oven. Pour the chicken into a casserole dish and sprinkle with garlic powder, basil and lemon pepper seasoning. I didn’t measure the seasonings, so just season to taste. Then pour both soups into a bowl and add enough milk so that the soup is slightly creamy. Pour this over the seasoned chicken. Place the biscuits on top and cook for 30 minutes at 375*. If your biscuits don’t cook through on the bottom, increase the heat to 400* and move the casserole dish to your lowest rack. I’ve found that depending on the biscuit, some cook through and some need longer for the bottom. The flaky layer biscuits seem to need longer than regular biscuits. We also liked letting the tops of the biscuits get pretty brown, which gave them a nice crispy texture with soft biscuit underneath. Let this set for 5 minutes and serve with a favorite vegetable.