AllRECIPES.COM CHICKEN AND BISCUIT CASSEROLE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Serving Size: 6
Number of Servings: 7
Recipe submitted by SparkPeople user 2BA-HAPPY-GIRL.
Chicken and Biscuit Casserole Rated: Submitted By: CVERNSMITHPhoto By: mominmlPrep Time: 30 MinutesCook Time: 40 MinutesReady In: 1 Hour 10 MinutesServings: 6"Packed with assorted veggies, this giant chicken pot pie wears a delicate buttermilk biscuit topping."INGREDIENTS:1/4 cup butter2 cloves garlic, minced1/2 cup chopped onion1/2 cup chopped celery1/2 cup chopped baby carrots1/2 cup all-purpose flour2 teaspoons white sugar1 teaspoon salt1 teaspoon dried basil1/2 teaspoon ground black pepper4 cups chicken broth1 (10 ounce) can peas, drained4 cups diced, cooked chicken meat 2 cups buttermilk baking mix2 teaspoons dried basil2/3 cup milkDIRECTIONS:1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.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.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.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.
Serving Size: 6
Number of Servings: 7
Recipe submitted by SparkPeople user 2BA-HAPPY-GIRL.
Nutritional Info Amount Per Serving
- Calories: 456.8
- Total Fat: 18.9 g
- Cholesterol: 89.0 mg
- Sodium: 1,742.0 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 2.7 g
- Protein: 25.5 g
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