Chicken and Biscuit Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 396.3
  • Total Fat: 6.9 g
  • Cholesterol: 69.7 mg
  • Sodium: 1,263.7 mg
  • Total Carbs: 47.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 34.9 g

View full nutritional breakdown of Chicken and Biscuit Casserole calories by ingredient
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Number of Servings: 6

Ingredients

    1/4 cup butter
    2 cloves garlic, minced
    1/2 cup chopped onion
    1/2 cup chopped celery
    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 (10 ounce) can peas, drained
    4 cups diced, cooked chicken meat

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
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.
Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user PAPPHEM.

TAGS:  Poultry |

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