Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

664
CVERNSMITH 0

"A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!"

Ingredients

1 h 10 m {{adjustedServings}} servings 450 cals
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Nutrition

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  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 2015 mg
  • 81%

Based on a 2,000 calorie diet

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Directions

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

664
  1. 895 Ratings

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I made this 1 other time before and followed the recipe to a T. It was very good and the proportions are very balanced. This time I made sure to cut the celery and carrot pieces smaller than the...

This is a staple wintertime recipe. Also, hate to say it, but I've made it both with chicken broth and then with 4 bouillon cubes + 4 cups water. Now I like to go "fresh" when I can, but it wa...

UPDATE: Try this recipe with mashed potoatoes on top in lieu of the biscuits called for (i.e. like a chicken shepherd's pie). I got this idea from Rachel Ray. All in all, I prefer this better ...