Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

Ingredients: 1/4 cup butter or margarine 2 cloves garlic, minced 1/2 cup onion, chopped 1/2 cup celery, chopped 1/2 cup baby carrots, chopped 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 4 cups chicken meat, cooked and cubed 2 cups buttermilk biscuit mix 2 teaspoons dried basil 2/3 cup milk

Directions:

1 Preheat oven to 350 degrees F (175 degrees C). 2 In a medium size skillet, melt the butter or margarine over medium high heat and saute the garlic, onion, celery and carrots. Add the flour, sugar, salt, 1 teaspoon dried basil, pepper and broth and bring to a boil. Cook for 1 minute, stirring. Reduce heat. Add the peas and simmer for 5 minutes, still stirring. Stir in the chicken, mix all together, and pour the mixture into a greased 9x13 inch baking dish. 3 TO MAKE BISCUITS: Combine the biscuit mix and 2 teaspoons dried basil. Stir in the milk until you have a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each individual ball of dough into a circular shape. 4 Place these 'discs' of dough on top of your chicken mixture. Bake uncovered in the preheated oven for 30 minutes. Cover and bake for 10 more minutes. To serve, place biscuit on plate first, then spoon chicken mixture on top of biscuit.

Makes 6 servings

Contributed by :
* Catsrecipes Y-Group