Yum-O, indeed.

I've made chicken and biscuits before. They were alright, but nothing special. When I read Rachael Ray's recipe for Chicken and Biscuits, I pretty much had to make them. There's a law out there or something. I'm sure of it. AND my mom made an impromptu visit today, so I got to show off and cook for her. Because I can do that now.

The original recipe is here. Rachael Ray had her biscuits separate. I shoved them in the pot because, well, that's what I do.

This is what I did...

"Chicken and Biscuits" (6 quart pot)

~8 chicken breasts, cut into bite sized pieces
~1/2 c flour, plus 3 T
~salt and pepper
~2 T extra virgin olive oil
~1 small butternut squash, peeled and cut into bite sized pieces
~2 ribs of celery, chopped
~12 baby carrots, cut into thirds
~1 large onion, chopped
~6 fresh sage leaves, sliced
~6 sprigs fresh thyme, leaves removed and chopped
~3 cups chicken broth
~1 package (10) refrigerated biscuits
~1 cup frozen peas, defrosted
~2 T Guldens mustard
~2 T fresh dill, chopped
~2 T fresh Italian parsley, chopped

Dredge chicken pieces in 1/2 c flour and season with salt and pepper.
Heat olive oil in large skillet over medium-high heat.
Brown chicken on all sides.
Place chicken, squash, celery, carrots, onion, sage, thyme, 3 T flour, salt, and pepper in crock pot.
Mix to combine, then add chicken broth.
Add biscuits and mix gently.
Cover and cook on low for 6 hours.
Just before serving, add peas, mustard, dill, and parsley.
Mix to combine and warm the peas through.

6 servings.

These chicken and biscuits are exponentially better than the ones I made last time. There should be a law against how good this was. So flavorful and colorful. AND it's one of Rachael Ray's Yum-O! recipes, so it's good for you, too. I will definitely make this again. My mom LOVED it. She asked me to e-mail me the recipe. The only thing she's ever made in a crock pot is the family's "Crack Pot Spinach". She said she'd dust off her crock pot for this. It's THAT good.