Description
Chicken and biscuit casserole recipe with tender chicken, vegetables, and fluffy biscuits baked in a savory homemade sauce for an easy family dinner.
Ingredients
Units
Scale
- 1/4 cup butter
- 2 garlic cloves (minced)
- 1/2 cup onion (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup baby carrots (chopped)
- 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 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.
Nutrition
- Serving Size:
- Calories: 320
- Sugar: 4.3 g
- Sodium: 1167.7 mg
- Fat: 15.1 g
- Carbohydrates: 17.6 g
- Protein: 27.4 g
- Cholesterol: 93.7 mg