Chicken and Biscuit Casserole


¼ cup butter
2 garlic cloves (minced)
½ cup onion (chopped)
½ cup celery (chopped)
½ cup baby carrots (chopped)
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
1 (16.3 ounce) can refrigerated biscuits

Cooking instructions:

Step 1: Preheat the oven to 350 degrees. Lightly grease a 9×13 inch casserole dish. In a large deep skillet, melt the butter over medium-high heat. Add garlic, onion, celery and carrots and stir-fry in the butter until tender. Mix in flour, sugar, salt, 1 teaspoon of dried basil, and pepper. Stir in chicken broth and bring to a boil. Boil for 1 minute while stirring constantly. Reduce heat and stir in peas and simmer for 5 minutes. Mix in the chopped cooked chicken. Transfer the mixture into the prepared baking dish.
Step 2: Arrange refrigerated biscuits in a single layer over the chicken mixture in the casserole dish.
Step 3: Place into the oven and cook for 30 minutes at 350 degrees until the mixture is bubbling and the biscuits are browned on top and fully cooked.
(Makes 6 Servings)

Recipe From: blogchef

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