The highlight of this dish for me was the biscuits. They have such a good kick of flavor that only helped heighten the flavors of the casserole. With this dish being a one pan meal it was easy to cook and even easier to clean up. I hope you enjoy it and modify as needed to suit your cooking style. Enjoy!
Serves: 4 | Serving Size: 1/4 of dish
Casserole Ingredients:
- 1 1/2 – 2lbs boneless skinless chicken thighs
- Salt
- Pepper
- 2 tablespoons olive oil
- 4 celery ribs – chopped fine
- 1 sweet yellow onion – chopped fine
- 1/2 teaspoon dried thyme
- 3 tablespoons all purpose flour
- 2 1/2 cups low sodium chicken broth
- 3/4 red bell pepper – diced
- 3/4 green bell pepper – diced
- 1 cup frozen sweet corn – thawed
Biscuit Ingredients:
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 ounces sharp cheddar cheese
- 4 scallions – diced
- 1/4 teaspoon cayenne pepper
- 3/4 cup heavy cream
- 1/4 cup low sodium chicken broth
Casserole Directions:
- Heat a 12-inch cast iron skillet over medium heat for about 5 minutes. While pan heats, pat chicken dry with paper towels and season generously with salt and pepper on all sides. Add oil to heated pan, then add chicken, brown well on both sides (chicken will not be cook through). Transfer chicken to plate and tent loosely with aluminum foil.
- In now empty skillet, add onion and celery, cook until onion is lightly browned. Stir in thyme, add flour and cook until thickened. Whisk in 1 1/2 cups chicken brown. Stir in remaining chicken broth and bring to a simmer. Add browned chicken thighs and any accumulated juices, reduce heat to simmer, cover and cook until internal temperature of chicken reaches 165*F. Preheat oven to 450*F.
- Transferred cooked chicken to mixing bowl and let cool. Shred chicken with the paddle attachment of your mixer on medium speed (or by hand using two forks). Add shredded chicken, bell peppers and corn to skillet. Add prepared biscuits [see direction below] onto casserole, leaving about an inch between each. Transfer skillet to oven and bake on middle rack until biscuits are golden brown and filling is bubbling (about 25 minutes). Let casserole cool for about 10 minutes before serving. Enjoy!
Biscuit Directions:
- Combine first 7 ingredients in a large mixing bowl. Add cream and chicken broth, mix until just combined. Grease hands with butter and scoop out biscuit dough, forming about 10 golf ball sized biscuits.
Preparing Casserole 
Getting ready to bake in oven
Casserole Nutrition Information:
Per serving: Calories: 313; Total Fat: 15g; Cholesterol: 128mg; Sodium: 661mg; Total Carbohydrates: 17g; Dietary Fiber: 3g; Sugars: 7g; Protein: 33g
Nutrition Bonus: Potassium: 199mg; Vitamin A: 55%; Vitamin C: 76%; Calcium: 8%; Iron: 12%
Biscuits Nutrition Information:
Per serving: Calories: 245; Total Fat: 25g; Cholesterol: 83mg; Sodium: 778mg; Total Carbohydrates: 3g; Dietary Fiber: 1g; Sugars: 1g; Protein: 6g
Nutrition Bonus: Potassium: 77mg; Vitamin A: 7%; Calcium: 118%
Modified from: The Editors at America’s Test Kitchen. “Southwestern-Style Chicken and Biscuits.” Cook it in cast iron: kitchen – tested recipes for the one pan that does it all. Boston: American Test Kitchen, 2016. 122-23. Print.
