Chicken & Biscuit Bake

• rhodes southern-style biscuits or 12 buttermilk biscuits, thawed but still cold12
• vegetable oil↗1 1⁄2 tablespoons
• large onion, minced↗1 large onion, minced
• carrots, peeled and sliced↗3
• stalks celery, sliced↗2
• butter↗4 tablespoons
• flour↗1⁄2 cup
• milk↗1 1⁄2 cups
• chicken broth↗2 cups
• poultry seasoning2 teaspoons
• rotisserie-cooked chicken, shredded3 -4 cups
• minced fresh parsley3 tablespoons
• salt & pepper

Step-by-step instructions

1. 1

   Heat the oil in a 3 quart sauce pan.

2. 2

   Add onion, carrots and celery and saute until tender.

3. 3

   Set vegetables aside with chicken.

4. 4

   In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring.

5. 5

   Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring.

6. 6

   Simmer for a few minutes until thicker. Salt and pepper to taste.

7. 7

   Take the pan off the burner and add vegetables and chicken, coating everything well.

8. 8

   Stir in the parsley.

9. 9

   Pour the filling into a sprayed 9x13-inch baking pan.

10. 10

    Bake at 400°F 18 minutes.

11. 11

    Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture.

12. 12

    Bake for another 10-15 minutes or until biscuits are golden brown.