Chicken & Biscuit Casserole


This dish is delicious, but requires a decent amount of work. Definitely not one of those quick meals! I actually halved the recipe & it served our family of 3 with a little left over to make into baby food. I am giving you the full recipe & if you need to it can be halved

  • 1/4 cup Butter
  • 2 cloves Garlic
  • 1/2 cup Onion – chopped
  • 1/2 cup Celery – chopped
  • 1/2 cup Carrots – chopped
  • 1/2 cup All-Purpose Flour
  • 2 tsp Sugar
  • 1 tsp Salt
  • 3 tsp Dried Basil – divided
  • 1/2 tsp Ground Black Pepper
  • 4 cups Chicken Broth
  • 1 (10 oz) can Peas – drained (or frozen works too)
  • 4 cups Cooked Chicken – diced
  • 2 cups Buttermilk Baking Mix (I used Bisquick)
  • 2/3 cup Milk

Preheat oven to 350°F/180°C/Gas Mark 4. Lightly grease 9 x 13″ baking dish

In a skillet, melt the butter over a medium-high heat. Cook & stir the garlic, onion, celery & carrots in the melted butter until tender

Mix in the flour, sugar, salt, pepper & 1 tsp basil. Stir in the broth, & bring to a boil for 1 minute stirring constantly

Reduce the heat & stir in the peas. Simmer for 5 minutes, then mix in the chicken. Transfer the chicken mixture into the prepared dish

In a medium bowl, combine the making mix & 2 tsp basil. Stir in the milk to form a dough. Divide the dough into 6-8 balls & on floured wax paper, using the palm of your hand, flatten each dough ball into a circular shape & place it on top of the chicken mixture

Bake for 30 minutes uncovered. Cover with foil, & bake for a further 10 minutes

To serve, spoon the chicken mixture over the biscuits

Chicken Biscuit Casserole 2

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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