Description
A comforting casserole featuring tender chicken, savory vegetables, and a rich cream of mushroom sauce, topped with golden, flaky biscuits for a homely finish. Perfect for busy weeknights.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cubed
1 cup carrots, diced
1 cup peas
1 cup celery, diced
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 cup unsalted butter
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 cups biscuit dough (store-bought or homemade)
2 tablespoons dried parsley
Instructions
Preheat oven to 375°F (190°C)
Sauté chicken with onion powder, garlic powder, salt, and pepper until cooked through
Add carrots, peas, celery, and stir
In a separate pan, melt butter, whisk in flour to make a roux
Gradually add chicken broth and milk, stirring until thickened
Add thyme, parsley, and black pepper
Combine chicken mixture with sauce
Transfer to a greased 9×13-inch dish
Top with biscuit dough cut into rounds
Bake for 25-30 minutes until biscuits are golden
Notes
Substitute biscuit dough with pie crust or mashed potatoes for a different topping
Use frozen mixed vegetables if fresh is unavailable
Cool completely before refrigerating leftovers for up to 3 days