Article & Recipe:
There’s something unforgettable about the meals your grandmother made — the kind of comfort food that wrapped you up like a warm hug after a long day. For me, that dish was one my Nana used to make at least once a week, especially when the weather turned chilly or I needed a little extra love. It was simple, hearty, and never failed to hit the spot. I’ve recreated it here just the way she did — no frills, just flavor and feeling.
Nana’s Creamy Chicken & Biscuit Bake
Ingredients:
For the filling:
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups cooked chicken, shredded (rotisserie works great)
1 cup frozen peas and carrots
1 cup milk
1 can (10.5 oz) cream of chicken soup
Salt and pepper to taste
½ teaspoon dried thyme
¼ teaspoon paprika (optional for a little kick)
For the biscuit topping:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cut into small cubes
¾ cup buttermilk (plus extra if needed)
Instructions:
Preheat your oven to 400°F (200°C).
Lightly grease a 9×13 baking dish.
Make the filling:
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