Chicken and Biscuit Casserole

Cubed, cooked chicken is stirred into flavorful broth and topped with biscuits to make this creative casserole.

Ingredients:

• 1/4 cup butter
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup all-purpose flour
• 1 tsp white sugar
• 1 tsp salt
• 1 tsp dried basil
• 1/2 tsp ground black pepper
• 4 cups chicken broth
• 1 (10 oz) frozen peas
• 4 cups cubed, cooked chicken
• 2 cups packaged buttermilk biscuit mix
• 2 tsp dried basil
• 2/3 cup milk

Directions:

Preheat oven to 350 degrees. In a medium-size skillet, melt butter over medium-high heat and saute the garlic, onion, celery and carrots. Add the flour, sugar, salt, 1 tsp basil, pepper and broth. Bring to boil and cook for 1 minute, stirring. Reduce heat. Add the peas and simmer for 5 minutes, still stirring. Stir in chicken; mix together and pour the mixture into a greased 9x13-inch baking dish. To make biscuits, combine the biscuit mix and 2 tsp basil. Stir in the milk until you have a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the floured palm of your hand to flatten each individual ball of dough into a circular shape. Place these "discs" of dough on top of your chicken mixture. Bake, uncovered, for 30 minutes. Cover and bake for 10 additional minutes. To serve, place biscuit on plate first, then add hot chicken mixture on top

Number of Servings: 6 to 8