Monday, March 30, 2015

Chicken and Cheddar Biscuit Casserole

Day 98

Today’s recipe is perfect for company. The filling is much like that of a potpie while the topper for each serving is a cheddar garlic drop biscuit instead of a pastry crust. You really need nothing more than some sliced tomatoes or green peas on the side of this casserole to make it a complete, balanced meal.

Photo by Maggie Kapustin
With warm weather’s delayed arrival this year, I’m spending lots of time on rich, comfort food recipes.  Soon enough, when the temperatures rise, we will be looking for lighter fare. For now, though, I’m thrilled to have some more time to enjoy some typically cooler weather dinners. I hope you’ll have time to make this before you put away those boots and sweaters and open your windows for spring!

Chicken and Cheddar Biscuit Casserole

3 tbs. butter
1 cup diced carrots
1 large onion, chopped
16 oz. mushrooms (any of your favorites) 
3 cloves garlic, minced
½ cup dry white wine
1/3 cup all purpose flour
1- chicken broth 
¾ cup heavy whipping cream
¼ cup chopped chives
3 tbs. chopped parsley
2 tsp. chopped rosemary
8 cups shredded, cooked chicken
salt and pepper to taste

2 cups Jiffy biscuit mix
1cup cheddar cheese
garlic powder
2/3 cup buttermilk 

Preheat oven to 400 degrees. Melt 3 tbs. butter in Dutch oven over medium-high heat. Add carrots and onion, and sauté five minutes. Add mushrooms and sauté an additional five minutes. Stir in garlic; sauté two minutes. Sprinkle with 1/3 cup all purpose flour and cook, stirring constantly for three minutes. Slowly add broth, stirring constantly; bring mixture to a boil and continue stirring 2 minutes or until thickened. Stir in cream, chives, parsley, and rosemary. Add cooked chicken and season to taste with salt and pepper.

Transfer to a 9x13 greased baking dish. Combine Jiffy mix, cheese, and buttermilk until a sticky dough forms. Drop on top of casserole to make 6-8 biscuits dollops. Bake at 400 degrees for about 20-25 minutes or until biscuits are done and casserole is bubbly. Check biscuits frequently for doneness to make sure you aren’t over –baking them. 

Modified recipe from the original Chicken and Biscuit Cobbler found in the December 2014 Southern Living magazine and at the following web link:

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