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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Crock Pot Italian Chicken

Finding a recipe that Zach and I both LOVE is a rare occasion. Being from Ohio, Zach is a steak & potatos kind of guy. He loves anything saucey, creamy, salty, etc. And then there is me, who is pretty much the opposite of all of that. Lactose intolerate means no creamy, saucy meals for me....& according to Zach I like my food "plain." hah! Let's put it this way; if Zach had his way we'd eat Taco Bell every night. If I had it my way the only place I'd shop is Trader Joes & the fruit stand.


So, dinner is interesting sometimes @ the Charnock house. 

The other night I made a new recipe and we both actually enjoyed it! I was so shocked that I had to document it!

Crock Pot Italian Chicken

4 chicken breasts

1 packet dry Zesty Italian dressing

1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how creamy you want it)

Put the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. We just scooped the chicken out and ate it with rice. You can cube it, shred it, or cut it into strips if you want, too.

Happy Eating!

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