Chicken and Biscuits

I love a comfort casserole on a cool winters night. This casserole resembles a chicken pot pie on the bottom with delicious cheesy buttermilk biscuits on top. Oh yeah. Your family will love this.

Ingredients:

1 stick of butter

1 sweet onion, chopped

6 carrots sliced in 1/4” slices, my carrots were small so if you have big carrots, use 3

3 stalks of celery chopped

Salt snd pepper to taste

1/2 cup flour (all purpose or gluten free)

1 32 ounce box of chicken broth (I used low sodium)

1/4 cup heavy cream

1 cup frozen peas

4 cups cooked chicken from a rotisserie chicken, shredded or cut into bite size pieces

3 scallions sliced, white and green parts

Preheat oven to 375degrees. Butter or spray a deep 9 x 9 pan.

Melt butter in a large pan with high sides over medium heat. Add onion, carrots and celery. Season with salt and pepper. Cook about 8 minutes until vegetables are cooked. Add flour and and make a roux. Cook two minutes. Add chicken broth and heavy cream. Bring to a boil and simmer on stove over low heat. Stir in peas, chicken and green onions. Pour mixture into your prepared casserole dish.

Biscuit Topping:

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

6 Tablespoons very cold (or frozen) butter, I like to grate the butter on a box grater

1 1/2 cups buttermilk

2 Tablespoons melted butter

Parmesan cheese to top buttered biscuits

Whisk dry ingredients in a bowl. Add grated butter and mix with hands until the flour mixture looks like small crumbs. Stir in buttermilk and combine.

Drop biscuits on top of chicken mixture, covering the top of the casserole dish. Brush biscuits with melted butter and sprinkle with Parmesan cheese. Bake 30 minutes or until biscuits are golden and chicken filling is bubbling. Enjoy!

Chicken Casserole With A Twist

This casserole is based on a casserole my Mom used to make our family when I was growing up. She used tuna, I now use chicken. I have changed the ingredients some and you can too for your liking. My casserole contains green beans because growing up, I did not like peas. Still prefer them in salads over casseroles. I think you will find this to be an easy casserole to whip up and its scrumptious and comforting.

  
Ingredients:

1 rotisserie chicken, shredded

1/2 cup finely minced onions

1/2 cup celery

1 Tablespoon of butter

Salt and pepper

1 can cream of mushroom soup or you can substitute cream of chicken or cream of celery

1/2 cup sour cream

3/4 cup milk

1 can of cur green beans, drained

4-6 ounces of rotini pasta (or pasta of your choice) cooked al dente 

8 ounces of  grated sharp cheddar cheese

1/4 cup seasoned Italian bread crumbs

1 can of Chow Mein Noodles

  

Ready to bake!
Preheat oven to 350 degrees. 
Sauté onions and celery in butter, add salt and pepper, cook  till translucent. While you are sautéing your vegetables, cook your pasta till its al dente. It will finish cooking in the casserole when you bake it. Whisk soup, sour cream and milk in a bowl. Add chicken and green beans. Combine onions and celery and pasta with the chicken mixture. Add about 4 ounces of cheese and place in a casserole dish. Sprinkle with bread crumbs, the remaining cheese and top with Chow Mein noodles. Bake for 20-30 minutes until bubbly. 

   
Check your noodles half way through your cooking time. If they are getting too brown, tent your casserole with foil.