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Chicken and Biscuit Casserole Recipe

Recipe by: CVERNSMITH

"A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook40 m
  • Ready In1 h 10 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • 2In 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.
  • 3In 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.
  • 4Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 6 servings
  • 450 cals
  • 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
  • 1/2 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
  • 2/3 cup milk
Nutrition

Amount per serving ( 5 total)

  • Calories:
    450
    23%
  • Fat:
    13.2
    20%
  • Carbs:
    48
    15%
  • Protein:
    33.5
    67%
  • Cholesterol:
    96
    32%

Based on a 2,000 calorie diet

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