Creamed Chicken and Biscuits Casserole
If you're craving a hearty, soul-satisfying dish, look no further than this decadent creamed chicken and biscuits casserole.
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Servings: 6
Ingredients
Chicken Filling:
- 6 tbsp butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tbsp minced garlic
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/8 tsp ground nutmeg
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 4 cups cooked chicken shredded
- 1/2 cup frozen peas
Biscuit Topping:
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/4 tsp dried parsley
- 1/8 tsp garlic powder
- 6 tbsp cold butter cubed
- 1/2 cup shredded cheddar
- 3/4 - 1 cup buttermilk
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish.
- For the filling, melt butter in a skillet over medium heat. Sauté onions, carrots, celery, and garlic for 4 mins.
- Whisk in flour, salt, pepper, worcestershire, thyme and nutmeg. Gradually whisk in chicken broth and heavy cream until thick and bubbly.
- Remove from heat and stir in shredded chicken and frozen peas. Pour into prepared baking dish and bake for 10 minutes.
- Meanwhile, make the biscuits: Whisk together flour, baking powder, parsley and garlic powder in a bowl. Cut in cold butter until crumbly.
- Stir in cheddar and just enough buttermilk to form a soft dough.
- Remove casserole from oven and top with dollops of biscuit dough.
- Return to oven for 15 more mins until biscuits are golden brown.
- Let cool 5 mins before serving creamed chicken topped with biscuits.
