Chicken, Biscuits ‘n’ Gravy Casserole – Rachael Ray
(from saymyname’s recipe box)
Source: Rachael Ray
Serves 6 peopleCategories: Casserole, Chicken, Main Dish, Rachael Ray
Ingredients
- 1 medium rotisserie-cooked chicken
- 7 tablespoons unsalted butter, plus more
- unsalted butter, for greasing the dish
- 8 ounces white mushrooms, thinly sliced
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon fresh lemon juice
- salt & freshly ground black pepper
- 3 garlic cloves, finely chopped
- 2 cups baking mix (such as Bisquick)
- 1 c. shredded cheddar cheese
Directions
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Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.
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In a large skillet, melt 3 tablespoons of the butter over high heat.
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Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute.
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Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes.
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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 add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.
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Melt the remaining 4 tablespoons of butter with the garlic.
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Stir together the baking mix, the remaining 2/3 cup of milk and the cheese.
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Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter.
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Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.