adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and Biscuit Casserole
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Loaded vegetable chicken casserole topped with fluffy herbed buttermilk biscuits.
Ingredients:
  • 0.25 cup butter
  • 0.5 cup chopped celery
  • 0.5 cup chopped baby carrots
  • 2 cloves garlic, minced
  • 0.5 cup all-purpose flour
  • 2 teaspoons white sugar
  • 0.5 teaspoon ground black pepper
  • 4 cups chicken broth
  • 1 (10 ounce) can peas, drained
  • 4 cups diced, cooked chicken meat
  • 2 cups buttermilk baking mix
  • 2 teaspoons dried basil
  • 0.66666668653488 cup milk
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish.
  • In a large skillet, melt butter over medium-high heat. Sauté onion, celery, carrots, and garlic until tender. Add flour, sugar, salt, basil, and pepper; mix well. Pour in broth, bring to a boil, and simmer for 1 minute. Reduce heat, add peas, and simmer for another 5 minutes. Stir in cooked chicken and transfer mixture to a baking dish.
  • Prepare delicious basil biscuits by mixing baking mix and fresh basil in a large bowl. Add milk to combine and form a dough. Shape the dough into 6 to 8 balls. Flatten each ball with your palm on floured wax paper into circles, then place on top of the chicken mixture.
  • Place in the preheated oven for 30 minutes, then cover with foil and bake for an additional 10 minutes. Serve by spooning the chicken mixture over the biscuits.

Similar Recipes