Chicken and Biscuit Casserole

By CandyH

We love this easy, comforting casserole.

Ingredients

• Topping:
• 1/4 cup butter
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped baby carrots
• 1/2 cup all-purpose flour
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1 teaspoon dried basil (plus 1 tsp. thyme, garlic powder, paprika and creole seasoning - Tony Chachere's)
• 1/2 teaspoon ground black pepper
• 4 cups chicken broth (used 2 cans chicken broth and 1/2 cup milk)
• 1 (10 ounce) can peas, drained (used frozen)
• 4 cups diced, cooked chicken meat
• 2 cups buttermilk baking mix
• 2 teaspoons dried basil (used chives)
• 2/3 cup milk

Details

Adapted from allrecipes.com

Preparation

Step 1

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2.In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and 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 the prepared baking dish.

3.In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.

4.Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.