I love one dish meals and this Chicken and Biscuit Casserole Recipe is going on top of my favorites list; the whole family loved it. It was seasoned perfectly for our taste and was very simple to prepare. I made a few minor changes to the recipe, which is already included into the recipe posted below. This recipe serves 6, but if you have to feed some big eaters you may want to step it up a bit. This is a simple recipe that just keeps them coming back for more. Enjoy!
| Chicken and Biscuit Casserole Recipe |
Recipe Type: Main
Author:
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 6
Ingredients
- 1/4 cup butter
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced 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
- 2 cups frozen peas
- 4 cups diced, cooked chicken meat
- 2 cups Bisquick baking mix
- 2/3 cup butter milk
Instructions
- Preheat oven to 350 degrees F .
- Lightly grease a 9×13 inch baking dish.
- In a skillet, melt the butter over medium-high heat. Cook and stir the garlic and onion; until onion is translucent.
- Add the diced potatoes, chopped celery, baby carrots, frozen peas and the 4 cups of chicken broth.
- Mix in the sugar, salt, pepper and dried basil. Bring to a slow boil and cook until vegetables are tender. Then thicken with the flour.
- Poor into a 9×13 baking dish lightly sprayed with non stick cooking spray.
- In a medium bowl, combine the baking mix and butter milk to form 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 40 minutes or until biscuits are golden brown.
