Ingredients: |
Ingredients: 2 cups cooked chicken, cubed
2 1/2 cups chicken stock (low-sodium)
1 cup half-and-half
1 cup carrot, diced
1 cup onion, finely chopped
1/2 cup celery, chopped
1/4 cup all-purpose flour
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce
kosher salt and pepper to taste
2 cups Bisquick mix
3/4 cup whole milk
1 cup cheddar cheese, grated
1/4 cup unsalted butter, melted
1/2 teaspoon garlic powder
6 tablespoons unsalted butter, melted
1/4 teaspoon Old Bay seasoning
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes
1/4 teaspoon salt
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Directions: |
Directions:Preheat oven to 350º.
Start by preparing filling, melt butter and olive oil in a large skillet over medium-high heat and sauté carrots, onion and celery until tender. Add garlic and cook for 1 minute, sprinkle flour over vegetables, stir and cook for 1 to 2 minutes, or until flour has cooked and has absorbed most of the liquid in the skillet. Stir continuously and pour in chicken stock and half and half, add chicken and Worcestershire sauce, then season with salt and pepper. Cook for 10 to 12 minutes, or until thickened, pour into greased 9 x 13 baking pan.
Combine bisquick mix with milk, melted butter and garlic powder, stir together. Fold in cheddar cheese, then roll into small balls and place on top of chicken filling. Bake 40 to 45, or until biscuits are springy to the touch and filling is bubbly.
While casserole bakes, combine topping ingredients in a small bowl, remove baking dish from oven and immediately brush biscuits with seasoned butter mixture. |
This recipe for Chicken Casserole with Biscuit Topping is from