Name: Chicken and Biscuit Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American, Southern
Ingredients: 4 Tbsp salted butter, divided; 1 lb. ground chicken; 1/2 tsp red pepper flakes; 1 tsp rubbed sage; 1/4 tsp salt; 1/4 tsp black pepper; 1 yellow onion, diced; 2 cloves garlic, minced; 3 carrots, sliced; 3 stalks celery, sliced; 1 cup frozen corn; 2 Tbsp all-purpose flour; 1 1/2 cups chicken broth*; 3 Tbsp salted butter, divided; 1/2 cup buttermilk; 2/3 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 tsp granulated sugar; 1/4 tsp black pepper; 1/2 cup shredded cheddar cheese

From the recipe box

Chicken and Biscuit Casserole

Yield6

Prep15 min

Cook45 min

Total60 min

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Ingredients

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Step by step

Method

5 steps

1
Melt 1 tablespoon butter in a deep skillet over medium heat. Add the ground chicken, red pepper flakes, sage, salt, and pepper. Cook 6–8 minutes, breaking it up, until browned and 165°F. Move it to a bowl.
2
Add the onion, carrots, celery, and a little more butter to the skillet. Cook about 5 minutes, until the carrots begin to soften, then add garlic and corn for 1 minute.
3
Stir in the remaining butter and flour. Cook 2 minutes, until the flour smells lightly nutty, then add the chicken broth in a slow stream while stirring. Simmer 3–4 minutes, until the gravy coats a spoon. Fold the chicken back in.
4
Heat the oven to 425°F and transfer the filling to a baking dish. Stir flour, baking powder, salt, sugar, pepper, and cheddar in a bowl. Mix in melted butter and buttermilk just until a soft dough forms.
5
Drop biscuit dough over the filling, leaving small gaps between mounds. Bake about 25 minutes, until the biscuits are golden and cooked through. Rest 5 minutes before serving.

Chicken and Biscuit Casserole