Chicken Biscuit Casserole - a recipe

Found another win for Charnock Dinner Time! This is for sure going in our keeper pile.

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

1. Preheat oven to 350*. Lightly grease a 9x13 inch baking dish.
2. Boil chicken and cut into 1 inch cubes.
3. 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.
4. In a seperate bowl, combine the bisquik and 2 teaspoons dried basil. Stir in milk to form a dough. Roll dough into 8 balls. On floured wax paper, flatten each ball of dough into a circular shape; place on top of chicken mixture.
5. Bake for 30 minutes. Cover with foil and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

I substituted corn for the peas and yellow peppers for the celery. I halved the recipe and baked it for 25 minutes without foil and 7 minutes with and it turned out great. I wish I had made the full recipe though, it was good enough to eat two days in a row!

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