So Mike & I don’t really like casseroles, but J loves them. I certainly love cooking a meal that my kids dig into happily! This casserole doesn’t use condensed soup, either, which allows it to make the cut.
1/4 cup butter
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup all-purpose flour
2 tsp white sugar
1 tsp salt
1 tsp dried basil
1/2 tsp ground black pepper
4 cups chicken broth
10 oz can peas, drained
4 cups diced, cooked chicken meat
2 cups buttermilk baking mix
2 tsp dried basil (my mother-in-law says she prefers a little less than this)
2/3 cup milk
1. Heat oven to 350. Lightly grease a 9×13″ baking dish.
2. In a medium skillet, melt the butter over med-high heat. Saute the garlic, onion, celery, & carrots. Stir in the flour, sugar, salt, 1 tsp dried basil, and pepper. Add broth & bring to a boil. Stirring constantly, boil 1 minute, reduce heat, & stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
3. Combine the baking mix and 2 tsp dried basil. Stir in milk to form a dough. Divide the dough into 6-8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
4. Bake uncovered in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.