Salsa Verde Chicken & Biscuits
Easy & flavorful – probably my two favorite adjectives when it comes to my most made recipes. They’re also the 2 adjectives I go looking for when I’m cruising to try a new recipe in my kitchen. When I’m reading a new recipe, I’m first looking for simplicity. I have 3 kids, I don’t have time to butcher my own cow or drive to the city for some fancy ingredient that I can’t even pronounce. Y’all feel me, right?
Then there’s flavorful. I don’t care how easy it is, if there’s no flavor there than it’s not worth my time. And yes, you can tell whether or not a recipe has some good flavor possibilities based on the ingredient list. The seasonings, sauces – all the things that are added to make the flavor profile of the recipe. It’s not rocket science. It’s taste bud science.
Remember – easy & flavorful. That’s my goal when browsing through a new cookbook. And just recently I was thumbing through the Gooseberry Patch Good-for-You Everyday Meals cookbook when I came across this recipe for Salsa Verde Chicken & Biscuits. Um, hello – right there in the title it says salsa verde and biscuits. My favorite food (biscuits are my secret lover – shhh) and a little zippy flavor with that salsa verde…. My taste buds were instantly curious at what this recipe had to hold. It looked totally simple. But, the best part? I literally already had everything on hand to make this. Don’t you love it when that happens? I certainly do. It’s like winning the food lottery or something.
I’m so glad this recipe caught my attention, because it definitely deserved it. The Salsa Verde Chicken & Biscuits not only met both of my ‘good recipe adjective criteria’ – but it also has won itself a regular spot at our table.
It even won over the picky 4 year old, a feet that’s not easily accomplished. But then again – it contains biscuits, and he’s definitely his mother’s son.
Simple & delicious. This one is a must try!
Here’s what you need:
You can use fresh diced chicken breasts, or you can even repurpose leftover chicken for this.
If using raw, season it a little with some salt & pepper – and saute until done in a large skillet.
The original recipe doesn’t call for onions & garlic – but seriously, how can you make a dish any worse by the addition of onions & garlic? That’s right – you can’t. So, add it if you want. Don’t if you don’t wanna.
Cook until your chicken is done and nicely browned. Remove, and set aside.
If you’re feeling green today, quickly rinse out the same pan you used for the chicken. I’m feeling green… or lazy and don’t wanna wash more than one pan. Take your pick. I’m choosing the term ‘green’.
Melt 4 tablespoons of butter in your skillet. Add 1/2 cup flour.
Whisk well, & cook for about 2 minutes.
Pour in 2 cups of chicken broth, whisking well to combine.
A 5oz can of fat free or 2% evaporated milk…
And a 16oz jar of salsa verde.
Stir well to combine, & continue to cook on medium until thick & bubbly.
Stir in your reserved cooked chicken, and drop the heat down to low.
Meanwhile, in a bowl – combine 2 cups of biscuit baking mix (such as Bisquick), 2/3 cup of milk, & 3/4 cup shredded cheddar cheese.
Pour your salsa verde chicken mixture into the bottom of a 9×13 casserole dish. If you are feeling particular cheesy, sprinkle about 1/4 cup of shredded cheese on top of it. Totally optional, unless you’re a self declared cheese addict such as myself.
My name is Crystal, and I’m addicted to cheese. And bacon. But we’re not putting the bacon in here, we’re keeping it healthier than that people. But, don’t be giving me any ideas… 😉
Dollop the top with your biscuit mixture.
Biscuits are awesome. They could be the answer to world peace, y’all. Seriously.
Bake at 400 degrees for about 20 minutes, or until the biscuits are golden brown and the salsa verde mixture is bubbling all pretty like.
Serve it up in a bowl. Not a plate. There’s plenty of sauce here, and you want a bowl so you can properly use those biscuits to sop it all up.
This dish is amazing. And, I won’t blame you at all if you carry the whole darn casserole dish into a separate room for a little alone time.
Salsa Verde Chicken & Biscuits
- 4 tablespoons butter
- ½ cup all purpose flour
- 2 cups chicken broth
- 16 oz jar salsa verde
- 5 oz can fat-free or 2% evaporated milk
- 1.5 pounds boneless skinless chicken breasts
- 2 cups biscuit baking mix such as Bisquick
- chopped onions & garlic to taste optional
- ⅔ cup milk
- ¾ cup shredded cheddar cheese
- ¼ cup shredded cheddar cheese for sprinkling optional
- In a large skillet, saute your chicken breasts - adding onion & garlic if desired. Cook until the chicken is done & nicely browned. Set aside.
- In a large pan, melt butter over medium-high heat. Whisk in flour; cook and stir for 2 minutes. Add broth, salsa, & evaporated milk. Continue to cook & stir until thick and bubbly. Stir in the chicken, reduce heat to low.
- Meanwhile, in a bowl, combine biscuit mix, milk, & ¾ cup cheese.
- Pour salsa verde chicken mixture into a 9x13 dish. Sprinkle with ¼ cup of cheddar cheese if desired. Top with large spoonfuls of biscuit dough.
- Bake, uncovered, at 400 degrees for 20 minutes, or until biscuits are golden and chicken mixture is hot and bubbly.