1/4 cup butter
1 garlic clove, minced
1/4 cup biscuit-type baking mix
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 pkg (10-oz) frozen peas, mostly thawed
2 cups cooked chicken*, cut-up or shredded
1 can (10 count) refrigerated buttermilk biscuits
In a large saucepan, melt the butter over low heat; add garlic. Whisk in the baking mix, salt, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from the heat and gently stir in the milk using a whisk. Stir in the peas. Heat the mixture to boiling and boil, while stirring, for 1 minute. Stir in the chicken and heat through.
Pour the mixture into ungreased 2 1/2-quart casserole dish. Place the biscuits on top of the hot chicken mixture.
Place the casserole in the hot oven (425 degrees) and bake until the biscuits are golden brown and casserole is bubbly.
Yield: 4-6 servings
*You can use leftover chicken, canned -drained- chicken, or deli chicken for a quick fix recipe.
1/4 cup biscuit-type baking mix
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 pkg (10-oz) frozen peas, mostly thawed
2 cups cooked chicken*, cut-up or shredded
1 can (10 count) refrigerated buttermilk biscuits
In a large saucepan, melt the butter over low heat; add garlic. Whisk in the baking mix, salt, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from the heat and gently stir in the milk using a whisk. Stir in the peas. Heat the mixture to boiling and boil, while stirring, for 1 minute. Stir in the chicken and heat through.
Pour the mixture into ungreased 2 1/2-quart casserole dish. Place the biscuits on top of the hot chicken mixture.
Place the casserole in the hot oven (425 degrees) and bake until the biscuits are golden brown and casserole is bubbly.
Yield: 4-6 servings
*You can use leftover chicken, canned -drained- chicken, or deli chicken for a quick fix recipe.
file photo for reference only
not this exact recipe
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