Chicken and Biscuit Casserole

By KSmitherman

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

Details

Servings 6

Preparation

Step 1

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.