Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

Modified from this recipe

1/4 C. butter

2 cloves garlic, minced

1/2 C. chopped onion

1/2 C. chopped celery

1/2 C. chopped carrots
1 large potato, chopped

1/2 C. all-purpose flour

2 tsp. white sugar

1 tsp. salt

1 tsp. dried basil

1/2 tsp. ground black pepper

2 C. chicken broth

1/2 C. frozen peas

4 C. diced cooked chicken meat

1/2 Biscuit recipe

1. Preheat oven to 350 degrees.  Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt butter over medium heat.  Cook and stir the garlic, onion, celery, carrots, and potatoes in butter until tender.  Mix in the flour, sugar, salt, basil, and pepper. Stir in broth, and bring to a boil.  Stirring constantly, boil 1 minutes, reduce heat and stir in peas.  Simmer 5 minutes, then mix in chicken.  Transfer mixture to the prepared baking dish.
3. Prepare 1/2 biscuit recipe and divide into 8 balls.  Flatten the balls on wax paper and place on top of the chicken mixture.
4. Bake in the preheated oven for 40 minutes.