Chicken and Biscuit Casserole Recipe
- Total Time: 30 minutes
Ingredients
Scale
- 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 ounces) can peas (drained)
- 4 cups diced, cooked chicken meat
- 1 (16.3 ounces) can refrigerated biscuits
Instructions
- 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.
- Arrange refrigerated biscuits in a single layer over the chicken mixture in the casserole dish.
- 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.
Find it online: https://blogchef.net/chicken-and-biscuit-casserole-recipe/