Chicken and Biscuit Casserole

This is a yummy dish which is very easy!  I loved that it didn't require me to cook a chicken before I could make it (although you could if you wanted) because a whole rotisserie chicken (shredded) from the grocery store was the perfect amount!

Disclaimer:  You'll  notice what almost looks like bread crumbs on top of the biscuits of my casserole...this is what happens when you're sauteing garlic and your kids decide to break out into a mini wrestling match!  I over-browned it and used it anyways!  It's amazing how fast garlic can go from pretty and nicely sauteed to crispy and over-done!!


Chicken and Biscuit Casserole

4 Cups Chicken, shredded
1/2 Cup Butter (1 Stick)
3 Cloves Garlic, minced
1 Onion, minced
3 Stalks Celery, diced/sliced (however big you like your celery)
2 Tbsp Flour
1 (14 oz) Can Chicken Broth
1 Can Cream of Chicken Soup
Salt and Pepper, to taste
2 Cups Bisquick Mix
1 Cup Shredded Cheddar Cheese
2/3 Cups Milk

Preheat oven to 400 degrees.

Melt half of the butter with minced garlic; saute for 1 minute. Set aside.

Place the shredded chicken into a casserole dish.  In a saute pan, melt the remaining butter. Saute celery and onions for approximately 4 minutes.  Lower the heat, add flour, and then chicken broth. Simmer for 2 or 3 minutes. Take off heat and add cream of chicken soup, add salt and pepper to taste.  Pour over shredded chicken and mix in well.

In a separate bowl, mix Bisquick mix, milk and shredded cheese. Drop this by rounded spoonfuls onto the chicken.

Baste the biscuits with the previously-made garlic butter and cook in the oven for 22-25 minutes.

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