Chicken and Biscuit Casserole

Chicken and Biscuit Casserole
Chicken and Biscuit Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup butter

  • 2

    cloves garlic, minced

  • 1/2

    cup each onion, celery, baby carrots, chopped

  • 1/2

    cup flour

  • 2

    tsp. sugar

  • 1

    ts. salt

  • 1

    tsp. basil

  • 1/2

    tsp. black pepper

  • 4

    cups chicken broth ( I used 2 cans)

  • 1

    can peas, drained

  • 4

    cups diced, cooked chicken

  • I also added 1 can of corn and 1 large can of diced potatoes

  • 2

    cups buttermilk baking mix

  • 2

    tsp. basil

  • 2/3

    cup milk

Directions

Preheat oven to 350. Spray 9x13 pan with Pam In a skillet, melt the butter over med. heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender.Mix in the flour , sugar, salt,1 tsp of the dried basil and pepper. Stir in the broth, bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to prepared pan. In a medium bowl, combine the baking mix and 2 tsp of dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured surface flatten each ball into circular shape; place on top of chicken mixture. Bake for about 30 minutes. Cover with foil and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits. I just dropped the biscuit mix onto the chicken mixture in small portions.

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