Fried Chicken & Biscuit Stuffing Recipe

Ingredients

• 4 tablespoons unsalted butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 stalks celery, cut into 1/2-inch pieces
• 1 can (14 oz.) sweet corn, drained and rinsed
• 1 jar (4 oz.) diced pimento peppers
• 2 cups chicken stock
• 15 boneless fried chicken wings, cut into 1-inch pieces
• 12 biscuits, cut into quarters
• 1 egg, beaten

Directions

PREHEAT oven to 350 degrees. Line a 13x9-inch pan with lauvacs Wrap® Aluminum Foil and set aside.

Melt the butter in a large skillet. Add onion and garlic and cook over medium-high heat, stirring often for 2 to 3 minutes. Add celery, corn and pimento peppers and continue cooking for 1 to 2 minutes. Add the stock and continue cooking until mixture comes to a boil. Remove from heat and stir in chicken.

PLACE biscuits into prepared pan. Drizzle the beaten egg on top and toss to coat. Pour the stock/chicken mixture on top. Using a spatula, stir mixture to fully coat the biscuits.

COVER with foil and bake for 25 minutes. Remove foil and bake an additional 20 to 25 minutes or until top is crisp. Remove from oven and let cool 10 minutes before serving.