2 (6oz) boneless, skinless chicken breasts; cooked and shredded
1 large yellow onion; chopped
1 cup chopped celery
1 (15oz) can Glory Foods Skillet Corn
1 (15oz) can Glory Foods Honey Carrots
2 cups prepared gravy
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter; cold and cut into small pieces
1 cup buttermilk
Chopped fresh parsley; for garnish
Directions
Heat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray.
Combine the chicken, onion, celery, Skillet Corn, Carrots and gravy in a large bowl. Transfer mixture evenly into prepared baking dish and set aside.
Whisk together the flour, baking powder, baking soda and salt in a large bowl. Add the butter and use a pastry cutter or your fingers to cut butter into the dry ingredients until only coarse crumbs remain.
Add buttermilk and stir until just combined and a dough forms.
Drop tablespoon-sized dollops of dough on top of the chicken filling.
Bake until the biscuit topping is golden-brown and filling is bubbling around the edges, about 25-30 minutes. Garnish with parsley, and serve.
2 (6oz) boneless, skinless chicken breasts; cooked and shredded
1 large yellow onion; chopped
1 cup chopped celery
1 (15oz) can Glory Foods Skillet Corn
1 (15oz) can Glory Foods Honey Carrots
2 cups prepared gravy
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter; cold and cut into small pieces
1 cup buttermilk
Chopped fresh parsley; for garnish
Directions
Heat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray.
Combine the chicken, onion, celery, Skillet Corn, Carrots and gravy in a large bowl. Transfer mixture evenly into prepared baking dish and set aside.
Whisk together the flour, baking powder, baking soda and salt in a large bowl. Add the butter and use a pastry cutter or your fingers to cut butter into the dry ingredients until only coarse crumbs remain.
Add buttermilk and stir until just combined and a dough forms.
Drop tablespoon-sized dollops of dough on top of the chicken filling.
Bake until the biscuit topping is golden-brown and filling is bubbling around the edges, about 25-30 minutes. Garnish with parsley, and serve.
