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Tuesday, November 11, 2008

Chicken, Biscuits 'n' Gravy Casserole

This recipe is from 'Everyday with Rachel Ray' April-May 2006. I made a few adaptations though -- instead of using meat from a rotisserie chicken, I cubed and then cooked the meat of two very large boneless, skinless chicken breasts. And I made one substitution, I used carrots instead of celery and cooked them with the onions for a few minutes before adding in the mushrooms because of their crisper texture and longer cook time. Both Zach and I thought it turned out really well. It was great on a cold, late fall evening. I served it with roasted asparagus. It is listed as 4 servings, but if you are having a veggie or something else on the side, I'd say it stretches to 6 servings. Also, it was great because I could make it with things we already had in our cupboards, fridge and/or freezer. No grocery shopping necessary!

Chicken Biscuits 'n' Gravy Casserole

Servings: 4
Prep Time: 30 minutes
Cook Time: 25 minutes


2 large or 3 small boneless, skinless chicken breasts
2 tablespoons olive oil
7 tablespoons butter
8 ounces mushrooms, thinly sliced
1 medium onion, finely chopped
4 medium carrots, thinly sliced
2 tablespoons flour
1 cup chicken broth
1 cup milk
1 teaspoon lemon juice
Salt and freshly ground black pepper
3 garlic cloves, finely chopped
2 cups baking mix, such as Bisquick
1/2 cup shredded cheddar cheese

  • Preheat oven to 425. Grease a large casserole dish.
  • Cube the chicken into small chunks. Season with salt and pepper and brown in a large saucepan with olive oil. When cooked through, spread in the bottom of the casserole dish.
  • In same skillet, melt 3 tablespoons of the butter over medium high heat. Add the onions and carrots, cook for 3-4 minutes. Add the mushrooms and continue to cook and stir for 4-5 minutes.
  • Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring for 1 minute. Stir in the chicken broth, bring to a simmer and cook , stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more.
  • Remove the skillet from the heat, add the lemon juice, and season to taste. Pour the vegetables and gravy over the chicken in the baking dish.
  • Melt the remaining 4 tablespoons of butter with the garlic.
  • Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter.
  • Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.

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