Creamy Chicken & Biscuits
Rotisserie chicken and canned biscuits transform into a warm, saucy Southern comfort bowl in 20 minutes. One skillet, zero stress.
- Total time
- 20 min
- Servings
- 4
- Calories
- 542
- Protein
- 34g
comfortcozysouthernchickencreamytenderfluffyweeknight
Ingredients
- 1 whole (about 3 cups) rotisserie chicken, shredded
- 3 tbsp butter
- 1 stalk celery, diced
- 1.5 cups chicken broth
- ½ cup heavy cream
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 can (8 biscuits) canned buttermilk biscuits
Instructions
- 1
Bake biscuits according to package directions while you start the filling.
- 2
Melt butter in a large skillet over medium-high heat.
- 3
Add diced celery and cook for 2 minutes until softened, stirring occasionally.
- 4
Pour in broth and cream, add thyme sprigs, and bring to a gentle simmer.
- 5
Stir in shredded chicken and cook for 3 minutes until heated through.
- 6
Remove thyme sprigs. Taste and season with salt and pepper. Split biscuits and ladle chicken mixture over top.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- baking sheet
- ladle or large spoon
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