Chicken Biscuit Casserole
Description
If you love chicken pot pie and you love chicken and dumplings, then you will also love this delicious casserole.
Ingredients
1/4 c. butter
2 cloves garlic, minced
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped baby carrots
1/2 c. all-purpose flour
2 t. white sugar
1 t. salt
1 t. dried basil
1/2 t. ground black pepper
4 c. chicken broth/stock
10 oz. can peas, drained
4 c. diced, cooked chicken meat
2 c. buttermilk baking mix
2 t. dried basil
2/3 c. milk
Directions
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Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
In a skillet, melt butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth/stock; bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes; mix in chicken.
Transfer mixture to the prepared baking dish.
Combine the baking mix and 2 teaspoons dried basil in a medium bowl. Stir in milk to form a dough. Divide dough into 6 - 8 balls. On floured waxed paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
Bake 30 minutes. Cover with foil, and bake for 10 more minutes.
When serving, spoon chicken mixture over biscuits.
6 servings