chicken and biscuit casserole

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• 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 over biscuits.