Chicken and Biscuit Casserole Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Chicken and Biscuit Casserole Recipe). A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!

Brief

Prep 30 mins

Cook: 40 mins

Total: 1hr10 mins

Servings: 6

Yield: 6 servings

Chicken and Biscuit Casserole Recipe

Ingredients

¼ cup butter

2 cloves garlic

minced

½ cup chopped onion

½ cup chopped celery

½ cup chopped baby carrots

½ cup all-purpose flour

2 teaspoons white sugar

1 teaspoon salt

1 teaspoon dried basil

½ 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

⅔ cup milk

Parker's Famous Margaritas

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven for 30 minutes. Cover with foil and bake for 10 more minutes. To serve spoon chicken mixture over biscuits.

Nutritional Information

Chicken and Biscuit Casserole Recipe

Servings Per Recipe:6

Calories: 450.5

% Daily Value *

Protein: 33.5g 67%

Carbohydrates: 48g 16%

Dietary Fiber: 2.7g 11%

Sugars: 7.6g

Fat: 13.2g 20%

Saturated Fat: 6.3g 32%

Cholesterol: 95.8mg 32%

Vitamin A Iu: 2389.7IU 48%

Niacin Equivalents: 18.1mg 139%

Vitamin B6: 0.6mg 38%

Vitamin C: 6.1mg 10%

Folate: 94.9mcg 24%

Calcium: 89.5mg 9%

Iron: 3.7mg 20%

Magnesium: 40.1mg 14%

Potassium: 494.5mg 14%

Sodium: 2014.6mg 81%

Thiamin: 0.2mg 22%

Calories From Fat: 118.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.