Chicken and Biscuit Casserole
Ingredients
Casserole Base
-
4
Tbsp
salted butter
-
1
lb
ground chicken
-
½
tsp
red pepper flakes
-
1
tsp
rubbed sage
-
¼
tsp
salt
-
¼
tsp
black pepper
-
1
medium
yellow onion, diced
-
2
cloves
garlic, minced
-
3
medium
carrots, sliced
-
3
stalks
celery, sliced
-
1
cup
frozen corn
-
2
Tbsp
all-purpose flour
-
1½
cups
chicken broth
Biscuit Topping
-
3
Tbsp
salted butter
-
½
cup
buttermilk
-
⅔
cup
all-purpose flour
-
1
tsp
baking powder
-
½
tsp
salt
-
½
tsp
granulated sugar
-
¼
tsp
black pepper
-
½
cup
shredded cheddar cheese
Instructions
- Prepare the vegetables by dicing the onion, slicing the carrots and celery, and mincing the garlic.
- Melt 1 Tbsp of butter in a skillet over medium heat, add the ground chicken, and season with salt, pepper, red pepper flakes, and sage. Cook until browned.
- Remove the chicken from the skillet, leaving the fat behind. If necessary, add an additional 1 Tbsp of butter.
- Sauté the diced onion in the skillet until translucent, then add the carrots, celery, corn, garlic, and season with salt and pepper. Cook until the carrots are slightly soft.
- Return the chicken to the skillet, add 2 Tbsp of butter and 2 Tbsp of flour, and stir until combined and cooked for about 2 minutes.
- Stir in the chicken broth, ensuring to dissolve any flour and browned bits. Bring to a simmer until slightly thickened.
- Transfer the mixture to a casserole dish and set aside.
- Preheat the oven to 425°F. In a bowl, combine flour, baking powder, salt, sugar, and pepper. Add the cheese and toss to coat.
- Melt 2 Tbsp of butter and mix it with the buttermilk, then fold into the dry ingredients until just combined.
- Drop dollops of the biscuit mixture on top of the casserole and sprinkle small pieces of chilled butter over the biscuits.
- Bake for about 25 minutes or until the biscuits are golden brown.
Nutrition Facts (estimated)
Servings
6
Calories
391
Total fat
24g
Total carbohydrates
27g
Total protein
20g
Sodium
709mg
Cholesterol
mg
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