Chicken and Biscuit Casserole
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Chicken and Biscuit Casserole

1. Butter - ¼ cup
2. Chopped onion - ½ cup
3. Chopped celery - ½ cup
4. Chopped baby carrots - ½ cup
5. Garlic, minced - 2 cloves
6. All-purpose flour - ½ cup
7. White sugar - 2 teaspoons
8. Salt - 1 teaspoon
9. Dried basil - 1 teaspoon
10. Ground black pepper - ½ teaspoon
11. Chicken broth - 4 cups
12. Peas, drained - 1 (10 ounce) can
13. Diced, cooked chicken meat - 4 cups
14. Buttermilk baking mix - 2 cups
15. Dried basil - 2 teaspoons
16. Milk - ⅔ cup

How to cook deliciously - Chicken and Biscuit Casserole

1. Stage

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

2. Stage

Melt butter in a large skillet over medium-high heat. Cook and stir onion, celery, carrots, and garlic in hot butter until tender. Mix in flour, sugar, salt, basil, and pepper. Stir in broth; bring to a boil. Boil and stir for 1 minute, then reduce heat and stir in peas. Simmer for 5 minutes, then mix in cooked chicken until combined. Transfer to the prepared baking dish.

3. Stage

Make biscuits: Combine baking mix and basil in a large bowl. Stir in milk to form a dough. Divide dough into 6 to 8 balls. Use the palm of your hand to flatten each dough ball on floured wax paper into a circular shape; place on top of chicken mixture.

4. Stage

Bake in the preheated oven for 30 minutes. Cover with foil and continue baking for 10 more minutes. Spoon chicken mixture over biscuits to serve.