Chicken and Bisquit Casserole

Chicken and Bisquit Casserole
Adapted from allrecipes.com
Chicken and Bisquit Casserole

PREP TIME

30

minutes

TOTAL TIME

31

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

31

minutes

SERVINGS

6

servings

Adapted from allrecipes.com

Ingredients

  • 1/4

    cup butter

  • 2

    cloves garlic, minced

  • 1/2

    cup chopped onion

  • 1/2

    cup chopped celery

  • 1/2

    cup all-purpose flour

  • 2

    teaspoons white sugar

  • 1

    teaspoon salt

  • 1

    teaspoon dried basil

  • 1/2

    teaspoon ground black pepper

  • 4

    cups chicken broth

  • 1

    (16 ounce) pkg frozen peas and carrots, thawed

  • 1

    potatoe boiled, peeled and diced

  • 4

    cups diced, cooked chicken meat

  • 2

    cups buttermilk baking mix

  • 2

    teaspoons dried basil

  • 2/3

    cup milk

Directions

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, 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 and carrots and potatoe. 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 8 balls. Drop 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.

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