Chicken and Biscuit Casserole

 Chicken And Biscuit Casserole

INGREDIENTS

¼ cup butter

2 cloves garlic, minced

½ cup chopped onion

½ cup chopped celery

½ cup chopped baby carrots

½ cup all-purpose flour

2 teaspoons white sugar

1 teaspoon salt

1 teaspoon dried basil

½ 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

⅔ cup milk

DirectionsInstructions Checklist

Step 1

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

Step 2

In 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.

Step 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 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.

Step 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.

Enjoy