Chicken and Biscuits Casserole


2 C cooked, cubed chicken
1 C sliced mushrooms
1 C fresh or frozen green peas
1 large carrot, cut into 1/2-inch slices
1 medium potato, peeled, cut into 1-inch cubes
1 small onion, chopped
3 tbls. butter
3 tbls. all-purpose flour
1 can evaporated milk
1/2 tsp. salt
1/4 tsp. black pepper

For Biscuits

2 C all-purpose baking mix
1/2 C milk
1 large egg
1/4 tsp. tried marjoram
1/4 tsp. dried sage


Preheat oven to 375 degrees. Spray a 3-quart casserole dish with nonstick cooking spray.

Combine the chicken, mushrooms, peas, carrot, potato and onion in a large bowl; set aside.

Melt the butter in a 2-quart saucepan; stir in the flour. Cook over medium-high heat, stirring occasionally, until hot and bubbly, 3 to 4 minutes. Whisk in the evaporated milk, salt and pepper. Continue cooking, stirring occasionally, until the sauce is thickened, 3 to 5 minutes.

Pour the milk mixture over the chicken mixture in the bowl; stir to blend well. Spoon into the prepared dish. Bake, covered, for 30 minutes.

Meanwhile, for the biscuits, combine the baking mix, milk, egg, marjoram and sage in a large bowl.

Spoon the biscuit mixture onto the hot filling, making 6 biscuits. Bake, uncovered, until the biscuits are golden brown and the vegetables are tender, 30 to 35 minutes longer. Enjoy!!

Brazilian Chicken with Coconut Milk

Try this new chicken recipe.I can only say that it is great!!!

“This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It’s great served over pasta or rice.”
Prep Time: 15 Min Cook Time: 30 Min Ready In: 45 Min

1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1/2 onion, chopped
1-1/2 teaspoons minced fresh ginger
1 jalapeno peppers, seeded and chopped
1 clove garlic, minced
1-1/2 tomatoes, seeded and chopped
1/2 (14 ounce) can light coconut milk
1/2 bunch chopped fresh parsley

  1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
  3. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Look more at: Tu Cocina Latina