Chicken and Biscuit Casserole

* 1/4 cup butter
* 2 cloves garlic, minced
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup fresh green beans
* 1/2 cup chopped baby carrots
* 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
* 1/4 cup milk
* 4 cups diced, cooked chicken meat

* 2 cups buttermilk baking mix
* 2 teaspoons dried basil
* 2/3 cup milk

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, green beans 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 milk. 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. Drop 12 equal spoonfuls onto 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.


Make 6 servings of 2 biscuits each.

Number of Servings: 6

Recipe submitted by SparkPeople user MAMASTAUTZ.